I graduated from the Le Cordon Bleu in Atlanta back in 08. This is a message for anyone looking or considering the school. The program it's self wasn't too bad if you don't mind paying out $40k in 12 months ($670 a week). I know the program is "15 months" but the last 3 is just your externship which is the same as you just going and working at a job. You are only getting 12 months of class time. Think about it... if this were are 4 year degree it would be the same as a $160k degree. Also, the classes are only 3 weeks long and you cover entire books in that time. So you better be a fast learner and be prepared to cram only to forget so you have room for the next book 3 weeks later. And the last week of each class you are doing finals and cleaning their kitchen, so lets say the classes are really only 12-13 days each. If you only care about getting the degree fast, this is perfect for you. Good cooking takes time... the same goes for a good education. Lets face it... a good chef doesn't require a degree but dedication, willingness to work hard all year long year after year, and a true love for cooking. I have been in the industry now for 4 years and I have never met a chef that required a degree, or honestly even cared about me having one. It's all about work ethic. My loans run me about $550.00 a month (6.6k a year) for jobs that only pay 10-12 an hour (in other words, it's the same as subtracting $3.00/hour of your pay for the next 25 years). My advice, if you are serious about becoming a chef... skip paying 40k and just work your way up through hard work. If you don't like the idea of it taking you years and years, then don't bother with this industry because all a degree buys you is a degree. Every chef I know would take experience over a culinary arts degree any day of the week. There is nothing you are going to learn at this school that you can't learn in the real world. You have to put in long hours, have an open mind, and go the extra mile in everything you do to get places in this business. I am not bashing all culinary schools, just know that you can learn how to saute and make a good hollandaise without paying thousands of dollars. If you have the drive to really make it and go places as a chef, you don't need this debt and degree to do it.
not about the atlanta school but one of the florida campuses i have heard the Oralndo is like a factory in and out never seen it
but the one in Miramar south FLorida Miami campus
some of the chef's are there for the students because they want to teach us
im not going to name names but out of all the chefs which i have met and conversate with
i am have made connections with some of the good ones and
id say there are about 5 or 6 that are there for the students
and the rest are there just for the money in my opinion
it's a job for them not a career i think
the one fellow student i was having trouble with they finnaly kicked him out but it was to late if they had kicked him out a month ago they couold have avoided the almost fight that he started that caused them to finnaly have it with him and get him out
one of the chefs who knows i have a issue with him and i don't put up with his B/s and he stays clear of me when possible and i stay clear of him when possible told me last week such and such got kicked out because of me im like why he said no im joking it was someone els
i said no he got kicked out because the chef that was there is there for the students and he saw the fight and all this crap
you on the other hand wouldn't do shit about it because your here for the money not us
ever since that conversation he hasn't messed with me anymore i mean the chef instructor just leaves me be
i think he learned im not afraid of him
and im not going to put up with his B/s but i am going to still be curious when i can if he leave me to me
but yeah LCB is not like what most think it is
i remmber school in Pitsburge in 99 now i loved it for the short time i was there now culinary school is nothing like that
I am going to stick it out and finish my Associates in Culinary art';s at LCB
and then in 2015
since LCB doesn't have a oncampus bacherlors degreee avialable
I am going to go to J&W for my Bachelros and also Persue my B&P dipoloma there aswell
I was a student at the Atlanta campus. Although I had a lot of fun and made some great friends, we didn't learn anything that I couldn't have learned on my own. I only had three instructors the whole time because four of the classes were taught by the same two chefs and only one of them is any good. The one that I think needs to find a new job is a great person, very sweet and funny BUT he didn't follow the syllabus that HE handed out at the beginning of the class that actually had things in it that we wanted to learn and his math and attention wasn't there. During demo, we would have to remind him to put in the butter or check the oven. Then, if we messed up in class, it would affect our grades or "we didn't pay attention in class" or "took bad notes". WTH? I actually got into it with him a couple of times telling him that when his shortcomings affect my GPA....luckily a nice talk with the head chef in the school got his classes cut back. We all couldn't stand him at that point.
The next teacher actually told us about the "real world" and pretty much was able to simulate it on many days by giving us a lot to do just like he did in demo. That guy kicks butt. He's been working in the industry since he was 12 though, has worked in many different facets of the industry and was a well known chef, so he actually knows. It showed too that he actually cared. Tough but good. Even he couldn't help the couple of people in our class that are so bad that they'll never make it in the industry. EVER. I guess as long as the school is getting their tuition who cares about where the money's coming from, right? :(
I left with only two classes to go and then the externship because my husband already moved across the country and i just didn't feel like what I was learning was good enough to keep up two households. I'm glad that I left after hearing some of the crap going on since I left!
My best friend already had an amazing externship set up and was already working there (FOR FREE) with the schools ok due to changes being made at the place. LCB told her that her hours would be counted toward her externship, so she was going to school, working full time, working for free at her externship AND a single mother only for the school to turn around and say that it didn't count because the executive chef wasn't there during all of the hours that she was working there. The second in charge was there and they even trusted her to fulfill orders by herself and yet it wasn't good enough to count?
The only good thing that I can say about the school is that I made a great friend and had some fun. I hear that the Vancouver campus is great. Very strict but you actually learn a lot and the industry loves them because of how they are taught to cook.
I feel the same way. I never wanted to do the degree program just the certificate to brush up on my skills, and learn a few basic techniques since I taught Home EC before. I was given that hog wash about the benefits of a degree! 8 months into the program now I am considering quitting.....regretting this expense , and wondering how in the world I will pay this loan. My plan was never to work in a fast pace restaurant, but to have my own business, a bed and breakfast.