![Between gastronomy and champagne: a successful HEG 2023 edition](https://static.cordonbleu.edu/Files/MediaFile/84623.jpg)
Between gastronomy and champagne: a successful HEG 2023 edition
The 2023 HEG came to an end on 30 June. During two weeks, participants from all over the world took part in this programme created by the Le Cordon Bleu Paris ...
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.
The 2023 HEG came to an end on 30 June. During two weeks, participants from all over the world took part in this programme created by the Le Cordon Bleu Paris ...
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Le Cordon Bleu Paris is delighted to announce that it will be taking part in the Salon de la Pâtisserie from 17 to 19 June at the Parc Floral in Paris
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