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New Student at LCB

post #1 of 6
Thread Starter 
My name is Dee and I'm currently attending LCB in Tucker, GA (Atlanta). I'm only in my 2nd week but so far we've learned knife cuts (julienne, batonnet, brunoise, small dice and tourne), equipment identification, also made mayonnaise & tomato sauce. We're currently taking 3 classes within a 6 week period. We've had 2 quizzes, a test today on food safety, & have a practical on knife cuts tomorrow. I love it so far! I do not regret my decision to attend...it was between here & J&W in Charlotte, NC. I decided to post because I used to spend hours online researching culinary schools & whether I should apply or not. Didn't find much, so if anyone has questions I'd try my best to answer. smile.gif
post #2 of 6

Nice to meet you, Dee! I can hear the excitement in your post. You're energized by what you're learning, and that's awesome! Le Cordon Bleu must be a good fit for you. Did Chef Talk provide any information to you in your search for a school? We do have a forum and other information here about culinary schools.

 

As a student you'll get a lot out of reading all the forums here. Keep in mind, though, the professionals' forums are read-only until you finish your training. You're encouraged to ask your questions and participate freely in all the general forums where everyone (including the pros) hang out.

 

Besides the forums, don't miss the excellent cooking articles, equipment and cookbook reviews, photo galleries and, when the time comes, career board. We've been here over 14 years, so doing a search here can bring up a ton of great stuff! Keep in mind if it's a forum thread, the conversation may have ended some time ago, even if it seems fresh and recent. Check those dates! You'll also want to check out the Facebook page and the Pinterest board, too.

 

We hope you'll find plenty of people and information to interest you here. Our members are really the wealth of this community. And now, you're part of that wealth, so jump in and enjoy.

Welcome!

Mezzaluna

Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #3 of 6
Thread Starter 
Hello! Yes I used chef talk in my search for choosing a school. I ended up going with what's best for me, location etc. I will def continue to use chef talk both for research and to let anyone who cares know my progress in class so far. Lol. Thanks!
post #4 of 6

Hello Dee,

I wanted to reply to your post since I too am a student at LCB Atlanta! I work in the Student Resource Center (SRC), I am known by most as Mr. Dan. I am a career changer, after a 22 year special operations career. I am currently in the Catering and Buffet portion of my degree.

 

I have had some great chefs and I have had a great experience here! Our instructors come from varied backgrounds and other schools including, Culinary Institute of America, Johnson and Wales, The Art Institute, and several other schools including Le Cordon Bleu Paris. We have two Master Chefs; Chef John Kanadu and Chef Daryl Shular, both who have worked with other schools and made LCB their home. Everyone has an opinion but I can say that I am very satisfied with my decision to attend LCB Atlanta. 

 

Have a great time, and anytime I can assist you let me know.

 

 

Daniel

post #5 of 6

Welcome to ChefTalk we are glad you joined!

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #6 of 6

@dblak656 and @ddaniel727 don't forget to post a review of your culinary school for a chance to win some awesome prizes.

 

 

Culinary School Review Contest
By Nicko Posted 2738 views 14 comments
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
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