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| Culinary Schools \ Culinary Students Research culinary schools, and talk with other culinary students. |
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#1
01-22-2002, 10:09 PM
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 Le Cordon Bleu Is anyone on the board a graduate from one of the international (non-US) schools? If so I'd like to ask them a few questions.  |
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#2
01-22-2002, 11:51 PM
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| Check your email ...or activate the PM feature... I wonder why people have not activated this feature 
__________________ "Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew) |
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#4
01-29-2002, 11:36 AM
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| jeffery, The education i received there was the best i could find and in a short time. The Ottawa LCB is by far better than any one of them. The chefs from there teaching other LCB's chef instractors all over. The sugar and chocolate classes also are the best in all the LCB's schools. Everyone I have talked to - those who took classes in Paris London and Ottawa say that Ottawa is the best and so I thougt too. They have just moved to a new location and all the equipment is new and moderen and top of the line. Each student has its owen station with his own equipment such as stove ,oven,refrig. mixer etc. so you dont have to share with other students. Ottawa also is by far less expensive $ wise - tuition and living expensses than London or Paris and in paris they teach in french and in Ottawa in english even though most of the chefs are from France. I can't tell you about the other schools but I heard that the Ritz-Escoffier is also very good and I nearly went to study there. Hope this helps. |
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