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.
Let's celebrate Le Cordon Bleu Day with Tropical Chocolate Tart this year!
Le Cordon Bleu London recently hosted Hosco and The Ivy Collection for a special event for students and alumni.
Learn how to bake healthy and reduce sugar with Le Cordon Bleu Paris’ Diploma in Pastry Innovation & Wellness programme.
Chef Rebecca Disini, Le Cordon Bleu Ateneo de Manila's Commencement Speaker at the 1st Recognition Program on September 10, 2022. Chef Rebecca Disini is ...
Superior education, ideal living environment: Le Cordon Bleu's prestigious culinary and hotel management programs are located in Paris.
Le Cordon Bleu & Basque Culinary Center, Winners of the 2022 Prix Diálogo Awards
Le Cordon Bleu London has some exciting events coming up this autumn. We’ve teamed up with some fantastic partners to bring you these demonstrations featuring ...
Laura Dove, COO of Allbright, is the latest guest to feature on Beyond the Plate: Industry Talks by Le Cordon Bleu London. In the episode, Laura discusses with ...
We are delighted to share the news that a chef and sommelier team from Alain Ducasse at The Dorchester, London have been crowned the winners of Gosset ...
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