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Businiess name:
Le Cordon Bleu Clg-Clnry Arts
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Review by:
citysearch c.
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Review content:
This school will not make you a chef regarless of what the advertisments say, you will start as dishwasher or prepcook. It costs more than a 4 year college, while the degree means little to anyone. The credits won't transfer to a regular community college or 4 year university. Some of the chef instructors will talk about profesionalism, then scream at the top of there lungs in an unprofessional manner. It isn't true that class size is small, our advanced pastry class had to share classroom space with the begining class, depriving them of much needed space as well. Go to a local college and get some culinary hands on training there, its cheaper and there going to teach you the same basics, most chefs don't care where you learned or if it is Le Cordon Bleu, they just want the fundamentals understood. Buy some books like Larousse Gastronomique, On food and cooking and maybe Professional cooking, professional baking, and Garde manger...
Pros: There are pros?
Cons: yep, go here and you'll get coned alright.
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