To clarify my point, I'm not bashing LCB's curriculum or instructors at all. Le Corden Bleu has a really good program and I've talked with many students who certainly enjoy it, I just feel there are other options out there, and don't decide by "reputation" alone. That's all. I truly feel if you are passionate about the culinary craft and artistry (and dedicated), you will shine no matter which school you've graduated from. Trivia fact: one of Food&Wine's top ten chefs of 2004 hails from South Seattle Community College.
