Le Cordon Bleu USA Reviews

Positive Reviews

Negative Reviews


Glad this school is going out of business!


Pros: experienced chefs, multiple locations

Cons: High price, low standards

I attended LCB in Portland, Oregon and also in Scottsdale, Arizona.  I was overall very disappointed with my time at Le Cordon Bleu.  The standards are LOW. I'm talking DIRTY uniforms, poor overall student presentation. The general education classes were taught by chefs.  I know they were trying but a chef is NOT an English teacher, I caught multiple large mistakes on my own paper and still received a 100% (why make me pay for that class if it is just going to be a joke?)    I gave the school 2 stars because it did give me confidence in myself as a cook that I would not have otherwise had entering my first kitchen.    Would NOT recomend LCB, luckily...
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Le Cordon Bleu Miami Rocks


Pros: Awesome staff awesome area great equipment if something doesn't work the next day it does

Cons: i think student get away with to much walking over the staff and sliding threw classes to easy at times

Le Cordon Bleu USA Miami Campus Review  From a Students Point of view March 2014     I currently am attending Le Cordon Bleu College of Culinary Art’s as a Student for my Associates Degree in Culinary Art’s in Miami. I started out in 1997 knowing the Culinary was going to be where I would be by this time in my life but I didn’t think it was going to take me this long to come back when I had to take a long detour all those years ago. My first Choice in Culinary School was CIA but back in the late 90s still under my parents support they said no we can’t afford CIA so you pic somewhere els less expensive and closer to home I think it was really the Closer to home part for...
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