[cheflayne]

Back in the dark ages, I graduated from a well respected culinary school that a few years later was bought and absorbed into the Career Education Corporation and became a Cordon Bleu school. Over the passing years, I noticed subtle changes that didn't sit well with me, but I thought that maybe I was overreacting.

A few more years passed and I actually was in the interview process with them to become an instructor. It was a four step process and I made it through three, when I decided that my suspicions about the direction the school was taking, were valid or worse. I pulled the plug on the interview process and bowed out.

Sad indeed. :~(