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Le Cordon Bleu

post #1 of 4
Thread Starter 
Hey everyone!!! So I'm very much new to this site and thought I'd introduce myself!! So I'm Alexis and I graduated from LCB in 2012. It has to be the best year and a half ever. I learned so much and the experience was absolutely amazing. I learned everything from knife skills to foods across the world to wine pairing to molecular gastronomy. I still to this keep in touch with a lot of people that I met in school and it's such an awesome feeling to have a group of people you can relate to. For anyone wanting to go to culinary school, it's a lot of money but be sure it's something you want to do. It's worth it!!!
post #2 of 4

I have been bouncing in and out of food service for a lifetime.  I have a lot of respect for graduates of LCB, CIA, and Johnson and Wales.  They are damned good at what they do, and there is no taking away from that.


My own style is more "flavor nation" sort of thing, (Guy), but they are damned good at what they do. Congratulations. You have done well.

Edited by Bob Hyneman - 6/6/15 at 1:33am
post #3 of 4

While I am mentioning it, Penn State ice cream really is a thing.  I am not saying you should do it, but they really know ice cream.

post #4 of 4

Serious.  It is fall on the floor ice cream.

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