Lick n' Tell

Asked by Anonymous

Hey there,

i would have to say it is a very different experience in both academies both with its pros and cons. i will guide you through each

In Le Cordon Bleu, the whole idea of learning the basic skill & technique were taught individually. you have the chance to personally do everything and get your hands dirty to it. However, it does not give enough management material (unless you pursue the certificate 4 & 5 in Hospitality Management). Internship wise, you gotta take the 6 months internship after the whole 9 months course in order to graduate.

At-Sunrice has the best internship program i must say, the 2 days class & 4 days work rotation is one of the best thing you can ever have. with a total of 17 months course, you get the great exposure through. also it has a great management/theory classes which are more thorough (this will be very useful in the later days when you decided to work on your own). however, lots of the practical tasks are group work so you didn’t get your hands dirty enough to get the right basic skill.

all in all, the option is with you :)

Haha.. i’m not a great pastry chef.. i’m just a Pastry Chef.. i think the key in succeeding is to get as much experience as possible, learned from as many mentors as possible (i had great experiences to learn from Chefs like Alex Luna, Frederic Deshayes, Janice Wong, Stephane Glacier & Frederic Bourse) and keep on experimenting and working on those pastries -it is a skill based task, so practice makes perfect. :)

hope this helps :)

Cheers!