Hi Molly-   I am currently in the new LCB school in London in my final term as a patisserie student. It's been a great improvement when it comes to the kitchens. They are massive in size and have every possible state of the art machinery you can imagine. The chefs are still wonderful: very kind and professional. There is even a new cafe that has opened just a few days ago. The program is very complete. You make everything from the incredibly basic french classics...