 Thanks!
Thanks for the question ideas. Believe me, I have no illusions of grandeur while attending school or after coming out of school. My best friend attended culinary school...she worked her butt off. I understand the work and study and sacrifice it involves, not to mention the expense. After reading and researching this week, I have decided to take your advice (and others') and try to obtain part-time work in the industry before I fully commit that much money to school that may or may not help me.
I do understand that school, whether community college or Johnson and Wales, is what you take from it and your success (or lack thereof) depends upon your attitude and effort when you get out. I don't expect to have anything handed to me just because I went to school.
It just worries me a bit that Le Cordon Bleu schools don't seem to have the reputation for a good education I thought they would (as opposed to, say, NECI), on these forums anyway, and it is the only culinary school in my area that is do-able right now. I get the impression from reading these boards that all they are interested in is your $$ and not a quality education. I wish there was more feedback on LCB schools than I've been able to find.
I fully expect to have smoke and mirrors thown at me in this interview in order for them to receive 40K from me, and I wanted to be prepared for that and hopefully see through it instead of just wanting to sign up right then and there....thus the request for questions. They helped a lot! Thanks again.
catmaiden  |