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Culinary School after work experience

post #1 of 3
Thread Starter 

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.

post #2 of 3

Always nice to have the piece of paper to back up your experience. If the hotel you work with does tuition reimbursement I'd say why not. 

post #3 of 3

The more you learn=the more you know=the more you know  = the more you are worth.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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