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The learning experience of our students are never just in the kitchen. They have to be on the other side as a customer to savour the cuisine they are learning. At Le Cordon Bleu, we bring our student for a food sensory experience in restaurants carefully selected by our chef instructors so that they can apply what they learned. At the end of each certificate level of Basic, Intermediate and Superior, chefs will bring them to a designated restaurant, pastry shop, bakery to try out what the industry has to offer.
The students will see the concepts of these restaurants, their food style, presentation and flavour of what these F&B establishments can offer. This can guide and provide inspiration for their own café, bakery or restaurant in the future.
We are grateful that the food scene in Kuala Lumpur is so varied and vibrant which enabled our students to be exposed to different types of food trends. Our selected restaurants, namely DC restaurant, Entier, Bref, Willow, Ultime, Sabayon, Playtes, and Cata had indeed enlightened our students' perspective in the world of gastronomy
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