Q: You've worked in restaurants before coming to Le Cordon Bleu,
so what's the difference between learning at a restaurant and at a school?
A: The way they teach at school is more systematic and thorough. When you work at a restaurant, you first need to earn respect from the chef for them to teach you. It then takes a long time to actually improve and master the techniques. The ingredients that you deal with are also limited to the ones on the menu.
At school, there are a lot of ingredients that I can touch and experiment with. I can also learn different skills from different chefs. French chefs usually show us techniques and explain the history and culture behind each dish. Japanese chefs tend to teach us how to respect our work, and show us the right attitude in the kitchen.
Where Creativity Meets Sustainability and the Future of Food Le Cordon Bleu Dusit’s Plant-Based Culinary Arts Programme empowers aspiring chefs and culinary ...
Watch our Wine Conference which was livestreamed across our social media. Le Cordon Bleu London's Matthieu Longuere was joing by a fantastic panel for a dynamic ...
The highly anticipated Victorian Trainee Patisserie Challenge returned to Melbourne in July, bringing together six teams from some of the state’s most respected ...
As the owner of two Thai restaurants in Adelaide, Von Thai and Thai Room, Kyra Wang has successfully carved out unique spaces in the city’s competitive ...
We step into one of Wellingtons top espresso and wine bars, Glou Glou, to have a chat with Mike Ny, Director of Food Envy.
Le Cordon Bleu Dusit extends our heartfelt congratulations to Chef Pam for her extraordinary achievements: World’s Best Female Chef 2025 Winner of the Highest ...
Open House – Four Hands Experience: French & Thai Cuisine
Le Cordon Bleu London are delighted to announce the Le Cordon Bleu Scholarship 2025 Finalists.
The institute continues its annual program of masterclasses, and on July 7, it welcomed Lucila Canero from La Luciérnaga patisserie, with a 100% plant-based and ...
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