Hi guys. I am a sous chef with an international hotel chain in India( about 3 years of experience) . I want to do the Grand Diplome Classic cycle program at Le Cordon Bleu Sydney. Would it be a waste of my time to do so or would it actually add value to me as a chef ?
Note : My age at the time of applying would be 27 years. Would this be too old for culinary school ?
I would really appreciate your valuable feedback on this. Thanks.