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.
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On the occasion of the 130th anniversary of Le Cordon Bleu Paris, we had the pleasure of speaking with an alumna whose journey perfectly embodies the excellence ...
Le Cordon Bleu Paris celebrates its 130th anniversary of excellence this year. On this occasion, Paula Mendez Carreras, a former student, shares her inspiring ...
To celebrate the launch of the new Diploma in Pâtisserie Innovation, Le Cordon Bleu London is hosting Modern Pâtisserie Trends: Innovation in the 21st Century, ...
Shanghai, April 19, 2024 – A century of craftsmanship, a fusion of East and West – Le Cordon Bleu, the world-renowned culinary institution, marked a historic ...
Our Masters of Applied Hospitality Management (MAHM) is the answer to constant requests we have received from industry. To take our knowledge for the purpose of ...
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