any advice for either of these schools? would be glad if some tips / advice are given.
- topicCulinary Schooltagged by Nicko, 3/9/14
- brandFerrandi Paristagged by Nicko, 8/16/13
- itemFerrandi Paris - The French School of Culinary Artstagged by Nicko, 3/9/14
- brandLe Cordon Bleutagged by Nicko, 8/16/13
- itemLe Cordon Bleu - Paristagged by Nicko, 8/16/13
Related Forum Threads
- Which Culinary School in Paris?! Last post on 9/4/12 at 7:46pm in Choosing A Culinary School
- I want to go to Ferrandi, but? Last post on 1/3/14 at 9:45pm in Choosing A Culinary School
- Le Cordon Bleu Paris: any good? Last post on 3/22/13 at 10:21am in General Culinary School Discussions
- New Student at LCB Last post on 6/19/15 at 5:22am in New User Introductions
- Pastry Schools in France - Share your experience Last post on 1/5/14 at 5:49am in Choosing A Culinary School
The Secret Guide to Culinary Career
Last edited: 7/1/13
- Passion of a chefLast edited: 8/24/11
- A Day In The Life Of An American Culinary Student BlogLast edited: 8/18/12
- Star Chefs Whats Real And Whats NotLast edited: 2/16/10
- Life After Culinary School And Becoming A ChefLast edited: 2/16/10
I graduated in '95 and went back this past Thanksgiving w my 9yo daughter. We eat at the French restaurant, Escoffier. It was great! You get what you pay for. The problem is that many of the...
I attended the professional chef course chef at Italian Chef Academy in Rome chef academy course in January 2017 and both chefs and cooking lessons were fantastic. I have just finished my...
A very good way to get into Japanese blades since very good bang for the buck. Familiar blade and handle shape. Very good steel, comes with and keeps a good sharp edge ... but if you need to touch...
I picked up the Miyabi 8" chef's (600D) as an upgrade to my Henckels when I found it on sale and was not disappointed. Feels a bit lighter and more agile in the hand compared to the Germans since...
Wüsthof is one of the "big name" Germans for a reason, over 200 years. Their professional tier lines are all solid, and the choice may end up being just personal taste over the exact look/material...
Ferrandi Or Le Cordon Bleu Paris
Gear mentioned in this thread:post #2 of 183/8/13 at 10:57pmThread Starterpost #3 of 183/29/13 at 7:49am
I definitely wouldn't go with Le Cordon Bleu...it's not the original Cordon Bleu... they were bought by a company and they kept the name. They are more about making money, then they are about culinary... At least all of the one's in America... though since it's a chain, I'm sure the one in Paris is just the same... I applied and got in to Ferrandi and what i've seen and heard so far seems very promising!post #4 of 184/6/13 at 2:41pmpost #5 of 184/26/13 at 5:03am
I've been reading a lot of bad reviews about Le Cordon Bleu in the US... Which was mostly why I did not end up in any of their schools here... I'd say research a lot, use the Internet, read reviews, examine their curriculum... Don't just Google, I found that it has a way of giving you just the popular results... I had to use MySearchResults and Dogpile for my research... and oh, ask around, too. Forums and acquaintances help a lot.post #6 of 184/26/13 at 10:02ampost #7 of 184/29/13 at 4:06am
Hey! I'm at the Cordon Bleu in Paris right now and absolutely LOVE it! Happy to answer any questions. I did a ton of research before picking this school and I'm so glad I did. The other people that have posted are completely correct about the Cordon Bleu's in the States. They essentially just have the name, cost a ton, and you end up with a lot of debt. I found that I could attend the Cordon Bleu in Paris for $20K less than the program in my hometown in Texas. What better place to study than in Paris where you can walk around "test tasting" :-) at all the bakeries. I've heard some really good things about Ferrandi too. I don't think you could go wrong with either. We had a student from Ferrandi come in to act as an assistant for a visiting chef presentation and she was very good. LCB Paris does have more name recognition... which can count for something in the field. Weigh your options. Check out blogs by students at the schools by googling (mine is www.toffeebitsandchocolatechips.com), also look on Facebook. There's a Ferrandi and LCB group where you can find students happy to answer questions. I found that it was better to ask a student, than the school. You get a more honest response! But ask more than one student too. Just like at any school you will have happy and frustrated students. Let me know if there are any questions I can answer.post #8 of 186/13/13 at 12:22am
Im also a graduate of LCB Paris. LCBs in the states, we are advised to stay away from. The instructors of the LCBs in the states comes up to the LCB ottawa campus to be trained by the same instructors that teaches at LCB ottawa. Basically, if you are going to LCB in the states, You are being taught by LCB ottawa students... students learning basic skills from students? recipe for disaster...
What I have heard about campuses around the world is that LCB HQ in Paris has the most qualified chefs with the most modern knowledge about current culinary trends. They will be a strong asset for people who are looking to make a living being in the industry since they have close connections with the biggest chefs, sommeliers, and restaurant owners around France. But, a lot of people who go there are rich kids and middle aged men who just want to be at LCB and say they've done it. And because of that, the chefs tend to go easy on you. Unless you show your passion and determinism, the chefs will only treat you as another "customer"
LCB paris teaches in french but have a translator there for the first 2 terms and the final term, you are expected to be able to understand french because there will be no translator to help you out.
LCB London is same as paris but they teach in English.
LCB in Japan have really good pastry chefs but, you will find mostly japanese housewifes and young girls who just wants to learn how to make pastry.
LCB in Korea is okay... still really qualified chefs but at a lower level than HQ and London.
LCB Ottawa is supposed to have the extremely qualified chefs because they train the LCB chefs in the states. but I heard that their MOF chef left not so long ago.
Whichever you may choose, LCB or Ferrandi, You are guaranteed to have French chefs with decades of experience to teach you throughout your courses.
Just don't go for LCBs in the states. They are not french, nor classically trained.
Good luck on finding your school.post #9 of 186/14/13 at 5:03ampost #10 of 186/16/13 at 1:51pmQuote:
No I have not. The one in new zealand is a relatively new LCB, They only started less than a year ago.
The LCB is australia are the only LCBs that offer bachler and masters degrees. But they are stronger in management than culinary. With that said, I believe the chefs there are as qualified as any other LCBs around the world.post #11 of 187/1/13 at 6:07pm
Hi to all of you Guys,
I am the first Diplome the Cuisine graduated and working for many years in hospitality industry between, Mexico, USA, Rusia, China, Asia and NZ.
I applied for a scholarship at LCB which I won. After I studied at Ecole lenotre which was an awsome experience, the intention to study again full time was to learn from a michellin star chef the passion how to cook, the interpretation of how a really high standards of cooking must be.
The result was an amazing experience of cooking. The chef Tutor Adam Newell who was Chef at Le Gavroche 3 Michellin in London, first ever 3 michellin star restaurant outside of france built by michael roux and albert roux. The chef was amazing, well knowledged, french cuisine for him is his life, passion and with very high standards.
If you want to learn there are planty school around the globe that has very quality chefs, LCB, Alain Ducasse argentuil,Basque Culinary Center, Ecole Lenotre, etc.
Read about them an if you have the change to visit them to know deep how they teach go for and then take the best desition for you.post #12 of 181/23/15 at 6:01pm
Interesting to read the comments about Le Cordon Bleu North America here. I am currently a student of Culinary Arts in the Atlanta Le Cordon Bleu College and have found the chefs here to be extraordinary. We have a German Master Chef (John Kanadu) and the first ever African American ACF Certified Master Chef (Daryl Shular) who heads the school. Master Chef Shular has over 30 Gold Medals for sanctioned competions he participated in. I would happily take a challenge from any other school's students to compete in what we are learning as I feel that in the Stages that I have been a part of within the community, including the top fine dining restaurants in Atlanta, I have been praised and given an open welcome to be received again.
I am not here to argue about others opinions, but my opinion comes from one who has, and still does, attend the school. Albeit, you are correct, they are a corporate identity but colleges are. The students here are sought out by not only local restauranteurs, but are recruited by Disney Culinary and Patisserie staff, Wyndham Resorts, Hyatt Resorts, Ritz-Carlton, and many others. I do not believe these companies would spend the monies it takes to come to Atlanta to recruit if their education was lacking.
I will agree however, that I am not necessarily pleased with the recruiting efforts of the schools in North America as there are some questionable students who have not matured enough to attend college. Some have pretty dismal attitudes. But the education is great and the chefs that I have had the honor to work with have some incredible backgrounds and are excited to share their passion with those who have that same passion and drive.
I just thought I might share my humble opinion along with the other culinarians on this thread. I wish successful ventures to you all.post #13 of 181/27/15 at 8:34am
I went to Le Cordon Bleu in Orlando and graduated 9 years ago. If you put alot of time and effort into it, and don't miss any classes. It's a good program. But that's with all culinary programs. You could go to CIA and if you don't put any effort into it then you won't learn as much as you could have. They were unorganized when I went. They didn't have textbooks or class outlines at the beginning of some classes. But they're were some good and bad instructors. Try not to work a full time job and attend clubs and extracurricular activities as much a possible. Make as many connections as possible for future jobs and opportunties.post #14 of 189/29/15 at 1:04pmpost #15 of 1810/19/15 at 2:22ampost #16 of 1810/19/15 at 7:24ampost #17 of 1810/19/15 at 8:42am
so I did some research and I believe the best school in Paris would be Ferrandi.
Lenotre doesn't look that great given that they don't look as school professional but im sure their pastries are good too.
LCB seems like its more buffet style teaching.
I am looking into more schools.
Ferrandi is prob the best but also very pricey! 30K CAD!!
so I probably wont attend this schoolpost #18 of 188/11/16 at 7:12am
Hello all, I'm currently taking the Intermediate Pastry program at Le Cordon Bleu in Paris. The school is a mess at the moment, to be honest, so I would continue researching on other schools. It's gotten so out of hand, I'm writing a blog about the current school situation as things happen:
Really hoping the school turns it around, but I only have 4 more lessons left... If only someone had warned me or written an honest blog like I am doing now, I would've taken my pastry schooling elsewhere!
- Ferrandi Or Le Cordon Bleu Paris
- Passion of a chef
- › Whats the perfect way to poach an egg ? 34 minutes ago
- › I'm fired...I think? 1 hour, 39 minutes ago
- › Question to the owners 6 hours, 53 minutes ago
- › Large volume salt - storage and cooking 7 hours, 50 minutes ago
- › soft tortilla woes-tooooooo many crackers instead 10 hours, 34 minutes ago
- › Pork bits 10 hours, 37 minutes ago
- › Topping for a flourless chocolate cake 14 hours, 25 minutes ago
- › Sheppards Pie 14 hours, 34 minutes ago
- › Ideas for sauce. 17 hours, 12 minutes ago
- › Need Help Pls! Italain Meringue Buttercream Bleeds Decorating Color 19 hours, 8 minutes ago
- › Culinary Institute of America - Hyde Park by hchaz
- › Italian Chef Academy - Rome by jordanfood
- › Tojiro-DP Chef's Knife 9.4" (24cm) by captainbligh
- › Miyabi Morimoto Edition 8-Inch Chef Knife by captainbligh
- › Wsthof Grand Prix II 8-Inch Cook's Knife by captainbligh
- › Global 8-Inch 20cm Cook's Knife by NikoBleau
- › John Boos Newton Prep Master Maple Wood Reversible Cutting Board... by ChrisLehrer
- › The Art of French Pastry by Jacquy Pfeiffer by OCDshaver
- › Norton 614636855653 IB8 1-by-2-by-8-Inch Fine/Coarse India... by Scott Livesey
- › The Board Smith Maple 2″x12″x18″ by tobe999
- › An Oven Roasted Suckling Pig
- › Some Myths About Beef and Cattle
- › Food Safety As Kitchen Culture
- › Cranberry/Orange Parfait with Chocolate Sauce...
- › Vegan Cuisine - It's Not Just Bean Curd...
- › Stuffed Potato Appetizers
- › Caramel Filled Apple Dumplings
- › Chorizo Empanadas with Avocado Cream
- › Crabcake Benedicts with Bacon Hollandaise
- › A "No Turkey" Thanksgiving-Roast Pork