Lee. Young La
(2013 Diplôme de Cuisine. Executive Chef of Urban Delight)
As more than 250 recipes that I have learned are the fundamental and essence of Western cuisine, I am still developing menus and researching ingredients based on the contents of the school days. The chef who taught me advised me to be a chef who can cook the most common ingredients the best. I was able to build a solid foundation and have a good mindset, thanks to the great teacher at the best cooking school. Even after graduation, I am getting help by communicating with alumni through active support from the school.
(2012 Diplôme de Cuisine, 2015 Diplôme de Boulangerie. Owner Chef of Amiwol)
"Why do I exist?" Found the answer at Le Cordon Bleu, "I cook therefore I am”. The definition of cooking: to make food in the right way by using ingredients. People ask me, “Is learning from LCB helpful in Korean cuisine?”. I always say, “It isn’t just a place to teach French cuisine; it's to teach the basics". The beginning plays the role of mother tongue. If that's a global standard, you will become competitive. LCB is the best place for the mother tongue.
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