Maksut Akşar
Neolokal, Chef & Owner

What we need to be good chef to keep our brilliant future bright is to have the ability to identify our traditions correctly and blend it with world cuisines. The best way to do this is with accurate material knowledge and technical equipment. I think that Le Cordon Bleu has given his students the most basic and solid knowledge at this point, making a big step towards becoming a good chef for your students. Every chef needs to follow the kitchen movements in the world in order to develop the horizon and use the techniques they learn best in whatever the kitchen. That is why I believe Le Cordon Bleu, a well-established educational background, is the best opportunity for chef candidates.