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Le Cordon Bleu, J&W, or CIA? - Page 2

post #31 of 37

I've been pondering about joining LCB, but it wasn't until now that I've asked myself if it was really worth going. I've talked to the staff and they've made it pretty convincing to join, but I've done a little research about culinary schools and some have negative feedback and some have positive ones. The majority say they lure student into thinking that it will be a great experience, they don't mention that it will leave students in debt. Your comment made me think twice about fully committing to LCB. I could really use some advice about this decision. 
_thanks

post #32 of 37

Enroll in a Culinary Arts Major at Your local community college. You will learn the same at 1/5 of the cost.And guess what?

NO DEBT     Good Luck

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #33 of 37

If all you want is a cooking certificate then CC is the best option.

Where I start to disagree with the CC route is when I see young Chef's that are highly motivated, including those with hands on experience in the field that are now deciding it's a wise career move to go to school.

 It shouldn't come as a surprise to any one that a University irrespective of your career path is going to cost more than CC.

Ideally if you go to a University your focus is on a BA.

 School costs $$ no matter where you go and unless you have a full scholarship, or a student paying cash even those who attend CC will graduate with debt. The fear of being in debt is a bit over blown (IMO). As long as you actually work in the field and use your degree it will pay for itself in the end no matter where you go to school.

Over the course of your life you will go in debt for many things. Some of them probably a bit frivolous like the car you wanted that was a lot more $$$ than the one that just runs, steers and stops. Any debt you acquire going to school should be one of the best investments you make.

The caveat is the same with any degree, in any field, from any school. You actually have to work in the field you studied for your degree to be of value.

Some schools offer more opportunity than others and you pay for that, however you can't just buy your way to success and there is no one size fits all answer.

Choose wisely and best of luck ! wink.gif

 

 

Dave

 

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
post #34 of 37

Im a medical assistant and I graduated from LCB. And when I first went to check it out I specifically wanted to do the baking and pastries program. I got told that I would have more value if I took the whole course it sounded like a good idea at the time so I did it. Even thought for the whole time I attended I would wallk by the baking and patries class and wish i was in there instead. well needless to say I graduated and because Im a medical assistant but love to be in the kitchen it was hard for me to get a job in the restaurant business. I switched and started applying in bakeries instead and till this day i've had no luck i've even offered to do it for free just for the practice but I always get turned down.I just decided that I was going to teach myself so thats what Ive been doing every time I have to make a cake I do research and hope for the best and its worked to far :) I recently Signedv up for Wilton classes and Im having fun doing that they are a little pricey but its better that going back to LCB for the baking and pastries class and have another big school loan to pay off. Don't get me wrong I loved going to school met alot of people and learned alot of stuff and got to make one of my goals happen. I just wished i would of went with my gut and took the baking and pastries class. Hope this helps Good luck!

post #35 of 37

I'm applying for a scholarship to attend either Le Cordon Blue-Paris or Le Cordon Blue-London. Could anyone offer their experience of the Paris vs. London schools? I can only apply to one of the schools.

 

I assume the curriculum is the same at both schools, but does LCB Paris have better instructors? Or is it harder to learn from them if instruction is in French with a translator?

 

Any suggestions are much appreciated!!

post #36 of 37

Hello.. i was wondering if you could give me suggestions.. I cant decide between LCB Paris and LCB Malaysia. I live in India but my parents are in Singapore. I was wondering about job opportunities after a diploma de cuisine from Le Cordon Bleu, since the fee is very expensive, will i be able to earn well? 

post #37 of 37

I heard that the London school doesn't help u with internships but the Paris one helps u get internships.. but Paris is more expensive than London... i got this information from hours of internet research.. hope it was useful to you :)

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