|
|
|
|
Le Cordon Bleu TrainingAt Le Cordon Bleu, French techniques are the basis of culinary education. You
might ask, what is so special about French In all art studies, training provides knowledge, discipline and understanding. No matter how much natural talent exists, a painter must understand his medium and a pianist must master his scales. So must a chef know his technique in order to create. Le Cordon Bleu provides these important tools, equipping its graduates with the means for success in all areas of the food industry and related fields. What differentiates Le Cordon Bleu from other culinary schools? For starters, they have five international locations which enables us to apply our culinary passions to different flavors and cuisines of the world. By living, studying and cooking abroad, you are exposed to a rich variety of international cuisine - French, Mediterranean, South American, German, Pan-Pacific and Asian! For many students, the cross-cultural experience also inspires personal growth and cultural understanding. Each term features an international buffet created and realized by the students of Intermediate. Outside of class, students host ethnic dinner parties, dine out with the Chefs, share their country’s customs and family recipes, venture together to legendary restaurants and discover best-kept neighborhood secrets. It is through this personal discovery that students learn to shape their own style and repertoire of recipes. For more than a century, Le Cordon Bleu has been the source of French culinary training. A certain tradition is important in education. But innovation is equally important. Le Cordon Bleu adapts to the changing nature of the industry and education, while respecting its traditional roots. This flexibility, pared with stability, provides for Le Cordon Bleu’s timeless formula of excellence.
Above is for informational purposes only, this site is not affiliated with Le Cordon Bleu |
|
techniques? Historically, the French
were the first to codify their cooking techniques, as exemplified by Carême and
Escoffier. Today these techniques exist almost unchanged, and once understood
and mastered, can be applied to any cuisine.