or Connect
ChefTalk.com › ChefTalk Cooking Forums › Culinary Students › General Culinary School Discussions › Le Cordon Bleu London, Cusine Open House, Wed 26th March 2014
New Posts  All Forums:Forum Nav:

Le Cordon Bleu London, Cusine Open House, Wed 26th March 2014

post #1 of 3
Thread Starter 

Wednesday evening I went along to the Le Cordon Bleu London, Cuisine Open House event for a tour of the school and a demo. I have toured a number of culinary schools in recent months in the hope that I'll be able to give up my job and attend one full time.

 

I arrived in their very smart marble floored reception not really expecting to have strong feelings about the school one way or another when I departed. I have read some pretty crappy reviews about other Le Cordon Bleu schools in other parts of the world on this website and I went with slight trepidation, however they are world renowned and I wanted to check them out for myself. I was totally unprepared for the level of professionalism each end every person I encountered at the school had, nor did I think I’d fall in love with it so much that if money was no object, I'd hand my notice in today and register in a heartbeat. They were, and I did.

 

The facilities looked new, and to be fair they almost are because the school moved to its current building in 2012. The place was pristine. Each kitchen had 16 ovens in the middle of the room (8 back to back in 2 rows), one oven and one workstation per student. The ovens had an induction hob and convection oven. There were KitchenAid mixers on the side.  The demonstration rooms were high tech, with cameras and plasma screens and mirrors above the chef’s workstation so everyone in the room could see exactly what was happening at all times. Each student had a table and chair which was comfy and the layout was good. It was really impressive.

 

The demo was excellent and the Chef that gave it was very patent with people as they asked questions, gave some good advice to those who asked for it and was incredibly pleasant. This is in stark contrast to a school I viewed a few weeks ago where the Chef was just awful, nasty and rude.  The food cooked in the demowas beautiful, we were given the recipe which was one of his own and we were given wine/soft drinks throughout.  We were encouraged to take photos of the finished dish if we wanted, and the whole thing was informative and very interesting. The demo lasted about an hour and 15 minutes, with Q&A at the end. It wasn’t rushed and the staff gave the impression they’d sit there with you all night if you wanted to ask more questions. The Chef was very open and honest about the industry, and I loved the fact that every single Chef at the school was someone who has had experience at luxury high end hotels and Michelin starred restaurants. They were a proper Chef in a high end professional kitchen for a long time BEFORE they became a teacher.  

 

There is another open house In April showcasing patisserie, and I am going to take my husband to that one to get his opinion. He has toured some of the other schools with me so I’d like him to see the difference and get his views.

 

I tell you though, I was hooked. I now need to seriously work out if I can afford to give up my job to attend. I would love to do the 9 month Grand Diploma which is cuisine and patisserie combined. Yes, it costs an arm and a leg, but I think their reputation in the industry (at least in London/Europe) is second to none and when I spoke to some students who had just graduated last week, they all said that the name alone opened many doors for them.

 

I would be interested to learn if anyone here trained at this school or if anyone has any direct experience of it? What are your thoughts?

 

This would be such a massive life changing decision for me; it’s something I’ve been battling with internally for about a year and a half now. If I can afford it and can scrape by (yet to be determined), I feel like I need to do it. The financial impact of not working worries the hell out of me, I’m also worried I’ll be really rubbish and will find out that actually I can’t cook and will have wasted all that money and given up a well-paying stable job of 14 years job for it.  I’m scared, but I don’t want to regret not doing it further down the line.  

 

Thanks a lot for reading and sorry to ramble.

 

Goldi

 

Good food is the foundation of genuine happiness

AUGUSTE ESCOFFIER

Ravioli
(5 photos)
  
Reply

Good food is the foundation of genuine happiness

AUGUSTE ESCOFFIER

Ravioli
(5 photos)
  
Reply

Gear mentioned in this thread:

post #2 of 3
I attended a course at LCB, Paris, more years ago than I care to recall. It was a 10 Week course ( I think) and gave a good solid groundwork in all aspects of culinary education, including wine tasting! I suspect th course was a throwback to when Debs ruled and county gels acquired skills to diect the staff when they married! biggrin.gif
post #3 of 3
Thread Starter 
Quote:
Originally Posted by Ishbel View Post

I attended a course at LCB, Paris, more years ago than I care to recall. It was a 10 Week course ( I think) and gave a good solid groundwork in all aspects of culinary education, including wine tasting! I suspect th course was a throwback to when Debs ruled and county gels acquired skills to diect the staff when they married! biggrin.gif

One had to know how to manager one's staff ;)

 

Thanks, it sounds like you had a positive experience which is pleasing and reassuring.

Good food is the foundation of genuine happiness

AUGUSTE ESCOFFIER

Ravioli
(5 photos)
  
Reply

Good food is the foundation of genuine happiness

AUGUSTE ESCOFFIER

Ravioli
(5 photos)
  
Reply
New Posts  All Forums:Forum Nav:
  Return Home

Gear mentioned in this thread:

ChefTalk.com › ChefTalk Cooking Forums › Culinary Students › General Culinary School Discussions › Le Cordon Bleu London, Cusine Open House, Wed 26th March 2014