le cordon bleu

Comment

Comment by Ingrid M Alexander on June 27, 2009 at 1:14pm

Thanks for the advice on knife skills.

Comment by Martha T.A. Miller on June 16, 2009 at 10:18am

Hello to my new friends all over the world Im new at Le Cordon Bleu in St Paul/Minneapolis,Mn as of 07/07/09 Im excited and ready for the challege ahead and i understand its a great big challege.

Comment by Bob E. Suits Jr. on June 11, 2009 at 12:26am

Western Culinary Institute Alum Oct. 06
Portland Oregon

Comment by Adrienne on June 9, 2009 at 11:30pm

The tourne came pretty easy to me but the most common thing people were doing that couldn't get it was the wrist motion (obviously hard to show on the computer) but definitely getting the wrist holding the knife to work with the wrist holding the food. Best Of Luck!

Comment by Jacob Collins on June 9, 2009 at 10:26pm

I agree, some people get easy, but if you don't then you just have to practice.

Comment by Ted Hughes on June 9, 2009 at 5:40pm

On your way home stop and get a 5# bag of potatoes and do it every day until you got it! It just takes a lot of practice and patience!

Comment by Ingrid M Alexander on June 9, 2009 at 5:34pm

I'm having some difficulty with my knife skills particularly the tourne cut. Does anyone have some hints or a cool way of helping me to become better with my tourne?

Comment by Gary L. Mortensen on June 1, 2009 at 3:08pm

Hello Le Cordon Bleu Classmates. I finally figured something out. Thanks for the invite, John.

Comment by Ingrid M Alexander on May 31, 2009 at 4:13pm

Hello from OCA-Le Cordon Bleu (Orlando)

Comment by La'Tasha Gray on May 19, 2009 at 11:38pm

Hey everybody my name is Tasha and I am getting ready to do my externship from the Le Cordon Bleu in Dallas, TX. 2 more weeks to go.

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