Le cordon bleu or not?

I hope i have come to the right place for my particular question...I am interested in applying to a culinary school. I have been doing some research and came upon the 'Le Cordon Bleu' association. Is it better to receive a diploma from such an esteemed affiliation or does it matter? What are people looking for when they hire new graduates? Thank you!

[Greg]

Unless you are going to one of the actual Cordon Bleu schools (Paris, Ottawa, London), forget it. The afilliate schools are paying for the name only to attract students, and Le Cordon Bleu is only trying to make extra money off their name. Granted, their may be some "franchise" Cordon Bleu schools out their that are doing a good job, but the same can be said for local vocational schools (and they cost considerably less money). There is a Cordon Bleu affiliate school here in the Twin Cities, and I've heard and seen nothing but bad things. Poor training in knife skills and very little support from the actual Cordon Bleu in the way of curriculum.

[This message has been edited by Greg (edited 11-22-2000).]

[Nick.Shu]

hmm, Le Cordon Bleu is pretty much a waste of time in respect of modernity, cost and respect.

In that i mean, le cordon bleu tends to be a school of thought that tends to be a little retrospective.

Also, to take a 10 week course in aus, it costs 29 times than it does to take a contemporary course for a school year.

Given that, i have been told by a chef ex "The Dorchester" in London, with derision, that Le Cordon Bleu was originally a french finishing school for ladies.

[UniChef]

I think that's where the Date Chef graduated from!

[Wambly]

I went thru Scottsdale Culinary before it was bought out ... it was a great school before. I have heard, from a few of my old chef/instructors, that the quality has gone down since going "bleu".

Pretty dissapointing to hear about all this since Iam ready to start at the Cordon Blue in Portland, OR.
Their price ill be raised to $25 or $29K and I am getting in at $19000.
It does have a great reputation here.
Anybody have any input about this school?
Thank you
Danielle

[This message has been edited by chefteldanielle (edited 12-03-2000).]

I am pretty sick of hearing about the blue, I live in phoenix and when ever I go to job interviews and all i ever hear is "oh, your going to culinary school, Scottsdale right?" NO NO NO I am not enrolled in their precious cordon program I go to a local art school and after talking to some of SCI students I don't think I am missing much, don't fall for a name, research the programs and find one in your price, style and schedule. a name is a name.

or maybe I am just a little bitter....

[This message has been edited by ANDYBOY (edited 12-08-2000).]