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Need Help asap !

post #1 of 8
Thread Starter 

I am a grade 9 student in Canada, and i am wondering how good of a cook do you have to be to get into the basic cuisine course at Le Cordon Bleu Ottawa ? 
Thanks, Tayte

I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
Madam Benoit
 
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I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
Madam Benoit
 
Reply
post #2 of 8

You just need money

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 #3 of 8

If you are a 9th grade student why do you need to know ASAP?

anyway, chefedb is right, you really just need money and a good student record to get in, but I have been hearing that LCB is not a very good school (I am not saying that it is not, but that is what i hear). so you should see what you think of it before giving them ridicules amounts of money.

 

-E.J.Dutcher

post #4 of 8
Thread Starter 

i needed to know asap, because if you had to be a really amazing chef, then i would work at it whenever i could. And i have heard that as well, do you know why everyone is saying that LCB is not the best ? 
thanks, Tayte

I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
Madam Benoit
 
Reply
I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
Madam Benoit
 
Reply
post #5 of 8

A culinary school teaches you the basic skills necessary, in their minds, for you to successfully perform in a commercial kitchen, generally, no prior knowledge required, just a healthy bank account or qualified for some form of private/government financing.

 

Before spending ANY money on a culinary education, most of those in the trade highly recommend working in a commercial kitchen, probably as a dishwasher or maybe, if you're lucky, a kitchen go-for, so that you will have a clue as to what actually goes on (most in the trade will assure you that it is NOTHING like you see on TV) and give you a hint that maybe 1 out of 500 good cooks have the where with all to run a kitchen and 1 out of a 100 of those will earn the right to be called a chef and, maybe, 1 out of 100 chefs will be really successful, i.e. earning more than a nice wage, and that, maybe, 1 out of the 50 successful chefs will become a celebrity.

 

Think about it. List ALL the celebrity chefs you know about, have heard about, or any one you know has heard about.

 

According to one source, there are 796,248 restaurants in the United States. If the average restaurant has three (3) cooks per shift and two shifts per day, there are around 4,800,000 cooks, maybe 1,000,000 or so kitchen managers, possibly 100,000 who've earned the title of Chef, 1,000 Chefs who are really successful and maybe 50 who can be called celebrities.

 

The above are MY numbers and MY estimates. Do your own research before committing any money!

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #6 of 8
Thread Starter 

Thank you ! Do you think Le Cordon Bleu Ottawa is a good school to attend ? 

I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
Madam Benoit
 
Reply
I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
Madam Benoit
 
Reply
post #7 of 8
Quote:
Originally Posted by TayteAldred View Post

Thank you ! Do you think Le Cordon Bleu Ottawa is a good school to attend ? 

First, I am not familiar with any culinary school beyond what I've read or heard about from others, therefore my comments are based on limited knowledge of the costs and benefits of a formal education in the culinary trade.

 

Second, the fundamentals of the culinary trade, i.e. knife skills, sanitation and food safety practices, food product preparation, cooking techniques, recipe development, menu development, food costing and pricing, etc., can be learned in a variety of ways: self directed research an practice, apprenticeships, community colleges that offer culinary classes, for-profit culinary schools, and selected universities. Each has advantages and disadvantages to the specific individual seeking the knowledge and include costs, on-hands training and practice, theory and "book learning", job placement, networking, and, for some, reputation, which may be more perception rather than fact, depending on specific career goals.

 

Third, any method is only as good as the motivation of the student, positive results are in direct proportion to the effort of the student. Some learn best on their own, others benefit from a more structured and formal education.

 

Fourth, before selecting a method of education, it is VITAL to set down on paper long range goals and aspirations as this will provide a framework for evaluating educational opportunities. For example, one who's goal is a successful restaurant empire on the order of, say, Mario Batali or Emeril Lagassi would probably want to concentrate on hospitality management with culinary trade skills as a secondary aspect while one who's goal is innovation in food production and research would probably concentrate on the science of food, i.e. chemistry, physics, nutrition, etc., again with the culinary trades as a secondary consideration. Culinary trades become paramount for one who looks to work for someone else with the primary responsibility of preparing and cooking food.

 

Le Cordon Bleu, Culinary Institute of America, French Culinary Institute, Johnson & Wales, and many others have well known and respected reputations as do numerous community colleges and public trade schools. Cornell has a sterling reputation in hospitality management.

 

Once you have outlined your long term goals, it will become clearer as to what educational goals you need to achieve to accomplish your long term goals. That will establish the criteria you need to select the best educational path for you.

 

That is the long way of saying I really do not know whether Le Cordon Bleu Ottawa is a good school for YOU to attend. wink.gif
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #8 of 8
Thread Starter 

Thank you very much for your answers ! 
Tayte aldred 

I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
Madam Benoit
 
Reply
I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
Madam Benoit
 
Reply
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