Warning to all considering Le Cordon Bleu Atlanta

[lcbatl08]

I am currently a student at LCB atlanta and i do not believe I am getting the education I am paying for. Their are a few Chefs here that i respect and enjoy and some that can not teach. The school is like a Factory they just want to get you in and out so they get their 40k. The only way this school is good is if you already have many years expirence but even then you will be bored in alot of the classes. If you have any questions let me know. Or if you have another point of view I would be glad to discuss more with anyone.
Thx

[RAS1187]

Yeah thats not just LCB Atlanta... thats pretty much LCB alltogether

[AllanMcPherson]

RAS,

That might be for the US partner schools. The full program campuses are a different story.

--Al

[cheflayne]

The only way this school is good is if you already have many years expirence

I am not being judgmental (sometimes in the impersonal world of electronic communication the tone of the reply gets muddled due to lack of inflection and visual clues) but I am a bit confused by this statement. Could you please further explain what you mean?

[lcbatl08]

Originally Posted by cheflayne

I am not being judgmental (sometimes in the impersonal world of electronic communication the tone of the reply gets muddled due to lack of inflection and visual clues) but I am a bit confused by this statement. Could you please further explain what you mean?

since the school is a factory and they just want to get you in and out as quick as possible once you get though the first few classes you must already know a good base from real world exp. and know how do do most the stuff already plus the school does not give you real world exp. at all you are in a kitchen with everything you need and hardly a since of urgency compared to the real world so if you go to LCB with out exp. when you graduate you will not be ready for a real kitchen in the feild

[GhettoRacingKid]

I think alot of culinary schools are like that.

It should start out with the basics, stocks, sauces and cuts especially.

Then cooking techniquies, the basics of all ways of cooking

then something more advance like chacuteirre and such

then some resturant simulations.

I dont think many schools can give you real world expereince becuase you can only get tht in the real world. but what they can do is teach you how to prepare and execute different products so when you are in the real world you dont have to be shown how to braise or make a stock. or such....

[lilashley3]

lcbatl08

Now does your school teach you a lot of hand ons things or do you watch the chef and learn that way. I'm attending IUP right now. Its a small school and I personally think I'm learning a lot from it. They only accept 100 students. We have around 18 or 20 people in a classroom. We work in groups of 3 or 4 people. You learn a lot that way. The chefs here care a lot about us. If we need help they offer it and if you are having trouble with someone. They help you figure it out. This school is like a family.

I was wondering how your college runs.

[Firefighterchef]

I agree with this original post. If I had not already had 5 years experience in a busy hotel/ restaurant kitchen under a wonderful chef and mentor I may not have came outta La Cordon Bleu Atlanta ready for the real world.

[Juliebug42]

I applied to a Le Cordon Bleu in NH hoping they had a baking and pastry program and the representative sort of pushed me into applying and enrolling even though they only had a full chef's program with a few pastry classes. She tried to convince me that I wouldn't get a good job in pastry if I didn't have the whole chef program under my belt. I was so close to going there until I thought about it a lot and ended up finding a different school with a pastry program near me. I understand what you mean - it seems like they didn't really care about my education, they just wanted to get another person in the door to pay up.

[Jim]

I dont think many schools can give you real world expereince becuase you can only get tht in the real world

Just as a point of note... There many things to bring the real world to life in the classroom. For instance, schools can operate a restaurant/cafe/bake shop or other commercial operations. Additionally, shadowing/co-op and internship opportunities are effective, as well.

[adamm]

Originally Posted by lilashley3

lcbatl08

Now does your school teach you a lot of hand ons things or do you watch the chef and learn that way. I'm attending IUP right now. Its a small school and I personally think I'm learning a lot from it. They only accept 100 students. We have around 18 or 20 people in a classroom. We work in groups of 3 or 4 people. You learn a lot that way. The chefs here care a lot about us. If we need help they offer it and if you are having trouble with someone. They help you figure it out. This school is like a family.

I was wondering how your college runs.

Most colleges are run about the same, some push speed, some push technique. Youll see what i mean when you go out on externship. I graduated from iup and i know they push more technique than speed.

[paladinfes]

Okay, I know I might be a little bit prejudiced however, check out my school: The Restaurant School at Walnut Hill College located t=in Philadelphia.

This school is dedicated to the hospitality field; no nursing or auto mechanics or med-assistants.

They offer two & four year programs in Culinary, Pastry, Hotel Management, etc.

Classes sizes are small (the whole school is small). Chefs are wonderful. Academic classes are geared to the hospitality field.

Students must participate in their classes but also must satisfy "internship" requirements each semester. In addition, each student must comply with minimum "community service" participation.

The school offers 4 differnt on-site full-service restaurants in addition to a coffee shop cafe.

Students also earn credits via field trips, to France, England, Disney World, and cruise ships. Costs of which are included in the tuition.

If I can be of further help, please let me know.

[martini_113]

I'm about to apply to LCB Atlanta b/c it's MUCH better than AI here. I'm going to focus on Baking and Pastry, so those two schools are pretty much it in this area. I need some real honest opinions before I drop the cash. I work full time in advertising, and I'll be doing the classes at night - so I needed to stay in the metro area for getting my certificate. Does anyone have any advice/warnings about signing up at LCB? Also keep in mind, when I get out of the program, I have my own cake business, so I won't be working in a busy, fast-paced kitchen. Any thoughts? All info would be VERY appreciated!

[AndyG]

I went to a community college for my current trade. The instructor was excellent, and also said we'd need real-world training as well, no pretenses there. But then this wasn't a 40k degree.

[chiqui]

where is that school?