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.
Le Cordon Bleu was honoured to welcome Buddhist nun and Korean chef, Venerable Beop Song, who introduced plant-based Korean temple food to our Diploma in ...
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Le Cordon Bleu Australia's Work Integrated Learning (WIL) placement is an integral part of the institution's programs, allowing students to gain real-life ...
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Wellington's biggest culinary festival Visa Wellington On A Plate (WOAP) will run throughout the full month of August. Feast your senses in this celebration of ...
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 ...
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