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Did I make the right choice?

post #1 of 7
Thread Starter 

I'm a student at Le Cordon Bleu in Chicago and I never really feel like I've been suckered into their sales pitch until I came across this forum and other sites talking bad about the school. I agree to and extent with some points that people have made (e.g. not having enough materials/equipment), but don't other schools go through that dilemma as well? I did read the article about the class action lawsuit against the schools, but the comments were polarizing. Some say the liked it, some say it was a waste. Should I save my grief/money and transfer to a place like Kendall? 

post #2 of 7

I didn't go to one of the "mainstream" schools, but I did attend a university with a bachelors in culinary program. I was smart enough to tour the place, and talked to a few chefs before attending. Can't say the same for ENSP ha ha sorry had to take a shot at them. Don't take the website at their word is my best advice, carefully worded webpages and photo ops will get you every time! "Small class sizes" maybe they are understaffed and you will be on a waiting list. "Hands on" could mean not enough equipment. "Opportunity to work with local chefs" and they mean LOCAL!  I was very satisfied with my program, found time to teach myself pastry for free, to boot! In the words of one of the chefs "no other school would let you hang out in the kitchens like this."

 

Heres the word from the "powers that be"
 

Le Cordon Bleu (In America) - Diploma Mill

Art Institutes - Diploma Mill

Johnson & Wales - Good school... if you're rich

CIA - Diploma Mill/ Good school... if you're rich

French Culinary Institute - Good School... if you're rich

 

post #3 of 7

Andonut,

     If you feel that you've made the right decision and you're learning then it's good for you. You can't always listen personal critiques/opinions. I've learned over the many years that if someone takes the time to write something negetive on the internet they usually have an agenda. Any type of education is productive. It all falls on the instructors. Learning the basics is only the start. Good instructors will not only teach but give you the tools to learn at a fast and furious pace once you enter the field.

   There is a high school up the way from us that has a terrible reputation as a really bad school with high drop out rates.

This same school has 7 students this year with national recognition and are attending schools like Harvard,West Point, etc.

The education is usually there. It's up to you to go get it.

   A lot of Chefs will not agree with this, but this industry is a career, not a profession. In the US we don't have any type of required  learning to practice our trade. It's open to any and all, and trust me, if I had a nickel for every time I heard" I want to have a business making cupecakes,cakes,catering out of my home" with no experience. I would be retired. Mothers are constantly nursing there families along. They don't decide they are going to nurse out of the home without professional degrees.LOL

   It can be a very rewarding career if you set your glory and financial goals. Please remember there is life outside the kitchen.

The very best to you in your career and keep in mind, Work to Live don't Live to Work.

Take all this with a grain of salt. Panini

Never! Live To Work!:::::::Work To Live!::Life Is Too Short!!
Paninicakes.com

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Never! Live To Work!:::::::Work To Live!::Life Is Too Short!!
Paninicakes.com

Reply
post #4 of 7
Thread Starter 

thanks for the input, guys

post #5 of 7

andonuts:

It is incumbent upon you to do due diligence in researching and considering your education/vocational training.

Only you can decide which option is best for you and what course of action to take.

My advice is to consider doing an ACF Apprenticeship

[Scott Community College]

 

or attend a community college such as [in no particular order]:

 

Washburne Culinary Institute

 

Elgin Community College

 

College of DuPage [ACF Accredited]

 

College of Lake County

 

Moraine Valley Community College

 

Joliet Junior College [ACF Accredited]

 

Triton College

 

Lincoln Land Community College

 

Rend Lake College

 

Southwestern Illinois College [ACF Accredited]

 

Good luck.


Edited by TheUnknownCook - 4/12/11 at 3:35pm
Buttercup: You mock my pain!
Man in Black: Life is pain, Highness! Anyone who says differently is selling something. -- The Princess Bride
Miracle Max: Sonny, true love is the greatest thing, in the world-except for a nice MLT - mutton, lettuce and tomato sandwich, where the mutton is nice and lean...
Reply
Buttercup: You mock my pain!
Man in Black: Life is pain, Highness! Anyone who says differently is selling something. -- The Princess Bride
Miracle Max: Sonny, true love is the greatest thing, in the world-except for a nice MLT - mutton, lettuce and tomato sandwich, where the mutton is nice and lean...
Reply
post #6 of 7

 

It is incumbent upon you to do due diligence in researching and considering your education/vocational training.

Only you can decide which option is best for you and what course of action to take.

My advice is to consider doing an ACF Apprenticeship

 

What unknown said.  He gave a list of the Comm colleges, let me recommend Metropolitan Community College in Omaha, the facilities are top-notch, the instructors have very good experience and and tenures and the price is ridiculously cheap for what is being offered there.

 

 

http://www.mccneb.edu/

post #7 of 7

If you are going to what I believe is the Cooking & Hospitality Institute of Chicago, then you are not, in my opinion, in a bad place at all. To quote a previous poster Panini, "The education is usually there. It's up to you to go get it." My suggestion is to do whatever you have to to get yourself into the CHIC Cafe. It's a great place for "hands-on" work, being supervised by instructors who for the most part will not let you goof up. Get yourself an attitude that focuses you on getting the education you are paying for. Your instructors should figure you out quickly enough and work to help you succeed. 

When I was in school (CIA), I aggravated the bageebies out of my instructors by always being there on my off-time practicing, making someone stick around. As pain-in-the-butt as I was, none of them ever said NO. That, I believe, is what got me the backing and recommendations afterwards to allow me to do what I was able to do. A number of my (LOL) "signature" dishes today came from the time I spent "practicing"

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
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