For the Diplôme de Cuisine,
the aim is to make you independent in your own rights
to be able to create dishes
and be proficient in techniques
and varied knowledge
that you will get from all the teachers at Le Cordon Bleu
It's three parts
It's basic, intermediate and superior
over the course of 9 months
you build culinary skills,
from basic knife skills, all the way up to
learning how to dehydrate, sous-vide
use some more complicated equipments
and at the end of it, the idea is
that you can go out and get a job in any kitchen.
I am doing Superior Cuisine
We get to do some free interpretations for the dishes
and for the presentation as well
We have a main event which is the World Cuisine Student event
which I am hosting
All the teachers are very different,
so you get a kind of a diversity of learning.
So then you leave knowing how to do it in a number of different ways.
We teach them the techniques,
for them to be ready to go to a restaurant, or wherever they want
What we are teaching here, is actually for them to have the start-up in a way.
I think this would be a start to open a lot of opportunities to me
like career, experience
I think it will take me to that kind of next level as a chef
to be able to be really comfortable with any ingredient that comes my way
or any technique that comes my way
so when I go back to the culinary world.
I'll be heightened chef
