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Thread Starter 
Hi! I am new to this site and was wondering if anyone can help me decide which school is best fit for me. I am situated in Southern California and I'm looking to go to either Le Cordon Bleu (Pasadena) or The International Culinary School at the Art Institute of California (Los Angeles). I'm planning on taking the baking / pastry program. My dilemna is that I feel that Le Cordon Bleu is more reputable and the facility looks more professional. However, the International Culinary School seems to have curriculum that spills over to management, and more creative aspect of baking/pastry. Which program would be a better fit if I want to venture off on my own baking/pastry business? Having a hard time deciding because I do not know which one is better. Your advise is greatly appreciated. Thank you!