Le Cordon Bleu’s Post

Culinary Arts continue to evolve, driven by changes in consumer preferences, technological advancements, and global influences. The role of culinary arts extends beyond simply preparing food. Culinary arts offer diverse opportunities for individuals passionate about food, and cooking that can be found in various settings such as restaurants, hotels, catering companies, food production, and more. At BGSIHM, the State of Art Facilities, Experiential Learning, Competitions and Events, our excellent Industry Connections, Research and Innovation, and Support for Entrepreneurship reflect our commitment to encourage individuals to pursue their passion for Gastronomy while developing their skills in various Culinary disciplines. BGSIHM - Where Passion Transcends Beyond Profession

In a city where culinary innovation thrives, education plays a vital role in shaping the next generation of chefs, restaurant managers, and food entrepreneurs. Atlanta is home to some of the best culinary schools, offering dynamic programs designed to turn your passion for food into a rewarding career. Here's why you should consider culinary education in Atlanta: Hands-On Experience: Schools like Escoffier and CASA offer practical, real-world training, ensuring students gain the skills needed to excel in kitchens and restaurants. Flexibility: With online and in-person options, schools like Escoffier and Cozymeal provide flexible learning opportunities for students at all levels. Industry Connections: Institutions like CASA and Shular Institute connect students with professionals, opening doors to career opportunities in Atlanta’s vibrant food scene. Diverse Programs: Whether you want to master pastry arts, fine dining, or international cuisine, Atlanta's culinary schools offer a wide range of specialties to suit your passion. These schools are shaping the future of food, offering the right tools and training to succeed in the competitive culinary industry. If you’re passionate about food and ready to take the next step, Atlanta is the place to be! What are your thoughts on culinary education? Let’s discuss! https://lnkd.in/g7E3Gqb4 #CulinaryArts #AtlantaCulinarySchools #FoodInnovation #ChefLife #CareerGrowth #CulinaryEducation #FoodIndustry #PassionForFood #ziiky

Our young talent is the future of the industry. We owe it to ourselves and them to ensure their progress. I love any opportunity to nurture the next generation of culinary talent, and supporting events like the Singapore Top Young Chef 2024 is the perfect way to do this. It's a great platform for young chefs to shine, to innovate, and to take bold steps toward shaping the future of foodservice. The 6 remarkable teams from Temasek Polytechnic, The Culinary Institute of America, Republic Polytechnic, Nanyang Polytechnic, and SHATEC - The International Hotel & Tourism School (Singapore) have been putting their very best foot forward. These chef-preneurs have already showcased their culinary skills and the entrepreneurial mindset that will set them apart in this evolving industry. A massive shoutout to the Singapore Junior Chefs Club, which just celebrated its 20th anniversary and has dedicated two decades to nurturing homegrown talent and inspiring culinary excellence. For all of us here at Welbilt, supporting and mentoring up-and-coming chefs is a key responsibility and one we do not take lightly. Through partnerships, cutting-edge technology like the Merrychef® conneX® ovens, and initiatives like these, we aim to give these rising stars the tools and opportunities to innovate, grow, and succeed. To all the young chefs out there: your creativity, resilience, and passion inspire us. The future of this industry is in your hands, and I, for one, cannot wait to see the incredible things you’ll achieve! While we love facilitating the growth of the younger generation, we're here to help uplift any and all commercial foodservice businesses and the hard-working people behind the scenes. Follow the link below to find out how Welbilt Inc. can shape the future of your kitchen experience. https://lnkd.in/gr_TrxHv

I can never unlearn these lessons learned from Student to Chef. Becoming a Grand Diplome Chef at Le Cordon Bleu London is not simply about recipe mastery. It’s a journey of determination, resilience and transformation. Like the Art of Pulled Sugar: carefully heating raw sugar, pulling and shaping it into delicate spectacular, sugar showpieces - this process requires skill to avoid breaking it, patience, precision and the audacity to shape the unformed into art. And yes, a few burns and blisters along the way!! Here’s what I learned beyond recipes: · Discipline and Kaizen (Continuous Improvement): Just as soufflés rise with exactitude, so does our expertise. Each day brings opportunities to improve - like adjusting the heat on a crème brûlée to achieve that perfect caramelisation. Tiny refinements give extraordinary results. · Resilience - the “Mille-feuille” of the Mind: The layers of a mille-feuille mirror the layers of resilience built with every challenge in the kitchen. Turning setbacks into another step toward excellence. When a layer crumbles, you simply adjust and rebuild. · Teamwork: The Kitchen Brigade moves like a well-orchestrated symphony, each chef a vital note in the score - like the careful folds of a pâte feuilleté. Every gastronomic step and every teammate is essential for achieving perfection. · Respect for Ingredients and Sustainability: Classical French cuisine celebrates every ingredient. From humble leek to prized truffle, respect for ingredients connect us to our planet. Essential for achieving sustainability development goals and mitigating climate change. The Grand Diplôme is more than just a certification; it represents a mindset that transforms my approach to challenges. Whether in a kitchen or a boardroom, resilience and a commitment to growth are vital ingredients for success. In both life and cuisine, it is the journey - not just the dish - that becomes the true masterpiece. What was a pivotal lesson in your career journey? Please share in the comments. #LeCordonBleu #GrandDiplôme #PastryArts #CulinaryArts #LeCordonBleuLondon #BusinessandCulinary #CulinaryInnovation #20DayLinkedInChallengeWithHaoma

Mise un place (Everything in order) is a really good transferable skill we learn in the culinary school 🗿 Which is required in almost every industry.

We'd like to share this interesting article with you about the common misconceptions people may have when deciding to enroll in the WSET Diploma📚. Firstly, this is not a certification to become a sommelier. Secondly, you do not need to be a wine expert to enroll in the programme. What is required is to be extremely motivated and to dedicate enough time to your studies during the programme. Thirdly, the certification is not impossible to obtain! In fact, it is structured in a way so that you can study gradually, step by step. If it were impossible then we wouldn't be launching the Diploma at The Wine Studio. Fourthly, you do not need to be a wine professional in order to succeed in the programme. There are many wine lovers who enroll and obtain the certification out of sheer passion. Once again, the only requirement is motivation and dedicated study time. Finally, the programme is not only about theory. In reality, it combines theory with tasting in order to provide a comprehensive course, with one area reinforcing the other. To sum up, there's no doubt that the Diploma is a challenging certification, perhaps the most difficult below the Master of Wine. Having said that, interested candidates shouldn’t be put off by the misleading ideas mentioned above. Rather, candidates should consider it as a unique opportunity to dive deep into the world of wine, allowing them to acquire exceptional analytical skills and proficiency in wine tasting and theory, gaining global recognition as authoritative wine specialists in the process.  #diploma #wsetdiploma #wset

Dare to be different! Whilst delivering human factors training in Cumbria last week, I noticed the evening special in the hotel was ‘gammon pizza’ This was an enourmous slab of gammon, with cheese and chorizo on top. I asked the bar staff what the thinking was and they said that the chef had thought it up and wanted to see how it went down. I can tell you how it went down, bloody well! Be different, try new ideas and don’t be afraid to put something new on the menu. If it doesn’t work, learn from it. If it works, learn from it! Enjoy some food porn to start the week 🤤 #innovation #mindset #different #learning

Mike Traud is addressing gap between culinary education and the industry with The Chef Conference. He believes that by, "fostering dialogue and creating a more conducive environment", both sides can learn from each other, thereby bridging the gap and shaping a brighter future for our industry. What do you think about education vs industry? Let us know in the comments below 🤔 Joshua Sharkey

 Bridging Tradition and Innovation: The Role of Culinary Institutes In the ever-evolving world of gastronomy, the challenge is not just to innovate but to preserve the rich tapestry of traditional techniques and cooking methods that define our culinary heritage. This is where culinary institutes play a pivotal role—acting as the bridge between the past and the future. At the International Institute of Culinary Arts, New Delhi, we believe that the foundation of culinary excellence lies in respecting time-honored traditions while embracing the endless possibilities of modern trends. Here’s how culinary institutes serve as catalysts for this connection: 1. Preserving Cultural Heritage: By teaching traditional cooking methods, we ensure that these invaluable practices are passed down to future generations. 2.  Incorporating Innovation: From molecular gastronomy to sustainable practices, students learn to integrate modern trends without losing sight of their roots. 3.  Encouraging Research: Culinary schools provide a platform for exploring how historical recipes and techniques can inspire contemporary dishes. 4.  Promoting Sustainability: By revisiting indigenous cooking methods and ingredients, we uncover sustainable solutions from the past that align with today’s global concerns. 5.  Creating Global Chefs: Exposure to both traditional and modern culinary approaches enables our students to adapt to diverse culinary landscapes across the globe. The future of gastronomy lies in this seamless fusion of tradition and innovation. As educators and industry leaders, it’s our mission to nurture chefs who respect the past, thrive in the present, and innovate for the future. Let’s celebrate the art of cooking in its entirety—honoring the legacy while embracing the modern! 🌍✨ Rupreet Jassi International Institute of Culinary Arts #CulinaryHeritage #ModernTrends #FutureOfGastronomy #IICANewDelhi #TraditionMeetsInnovation

Reem Assil is proof that being a great executive chef requires you to be both a teacher and a student. "There are people in my kitchen with decades of wisdom—wisdom I lean on to elevate our dishes to the next level. Asking questions, embracing their expertise, that's what truly enriches our food." In every great kitchen, a culture of mutual growth thrives. 📚 It's not just about leading; it's about learning together. Continuous improvement is our recipe for staying ahead in the ever-evolving culinary world. 🔗 Head to the link in our comments to read more about skills every executive chef should posses.