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.
We are pleased to share the news that Central restaurant, co-owned by Le Cordon Bleu alumni Virgilio Martínez and Pía Leon, has been named second best ...
Le Cordon Bleu London will be joined on 10th August by Korean Buddhist nun and chef, Venerable Beop Song, for a special culinary demonstration of Korean temple ...
Le Cordon Bleu London were delighted to host the 2022 Summer Festival on 1st July. With multiple workshops and demonstrations from top industry chefs, fun games ...
The great new feature of this programme since it first began 18 years ago is the two-week immersive experience which attracted students from all over the world ...
A healthy and balanced diet plays a key role in maintaining good health, but following a diet tailored to individual needs requires a great deal of knowledge ...
We are pleased to announce that 12 finalists have made it to the final round of the Wine Scholarship by Le Cordon Bleu, competing for a chance to win a place on ...
Congratulations to all the students who graduated on 1st July 2022. The pictures from the event held at The Hurlingham Club are available to view here.
For the second year, students from the Essec Food Business Challenges Chair and Le Cordon Bleu Paris institute pooled their management and culinary arts skills ...
In celebration of Bastille Day on July 14, Le Cordon Bleu Adelaide chef and patisserie lecturer Jenni Key shares her recipe for a stunning and uniquely French ...
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