Q. You are a trainer at Le Cordon Bleu. What do you teach and what is your style of teaching?
A. I'm a cuisine chef, currently looking after the basic cuisine students and the diploma in culinary management. Within my role at the school, we teach them the start of many things that include cuts of vegetables, butchery of meats, filleting of fish, stocks and sauces and then later advanced techniques and trends that are currently being used within the industry. We cover many topics on how to run and manage a business.

Chef Anthony Boyd