[kslim]

i know there has been a class action lawsuit against le cordon bleu for the past few years but never thought anything of it since i had already gone and graduated. But i recently ran into a friend who i attended culinary school with who was able to be apart of the lawsuit and told me he was able to get almost half his student loans paid off from money he received through the lawsuit, etc.

im curious even this is still even an option, tried looking it up on google and couldnt find anything on how to even join the hundreds of others trying to get some of their money back.. the most recent thing i found was from 2013.

Anyone have any information on this?? 

 

[millionsknives]

Get contact info for your friends attorney, they must have the details

 

[panini]

@Kslim

I would assume that if settlement distributions have already been going out, you're chances are pretty slim to jump on board now. Should be easy to find the case details(google). There usually is not second and more rounds unless there are substantial losses. I have been following most all of your posts. No offence but they seem somewhat negative. You're leaving your current job. You seem to be searching for the right group of people to work with to be happy. I'm going to suggest you change your search from looking for a good kitchen or looking for a good kitchen where you fit in with the crew to maybe narrowing down your search to finding a good mentor to work with. I've seen a lot of people who are dedicated, good work ethic, open to learning, searching for something they have envisioned in their head about the field. Many crash and burn. I have also witnessed people bud and bloom into great culinarians once they found and established a rapport with a mentor.

Just a suggestion from an old timer. If all the people with good all-around skills bail, that inhibits the industry from growing and keeping up with the working world. just 2 cents from an old fart

BTW I think it's easier to search for a mentor then a job, but don't build any expectations about them. Become flexible and accepting of the things you don't like and capitalize on the good things.

 

[kslim]

@Kslim

I would assume that if settlement distributions have already been going out, you're chances are pretty slim to jump on board now. Should be easy to find the case details(google). There usually is not second and more rounds unless there are substantial losses. I have been following most all of your posts. No offence but they seem somewhat negative. You're leaving your current job. You seem to be searching for the right group of people to work with to be happy. I'm going to suggest you change your search from looking for a good kitchen or looking for a good kitchen where you fit in with the crew to maybe narrowing down your search to finding a good mentor to work with. I've seen a lot of people who are dedicated, good work ethic, open to learning, searching for something they have envisioned in their head about the field. Many crash and burn. I have also witnessed people bud and bloom into great culinarians once they found and established a rapport with a mentor.
Just a suggestion from an old timer. If all the people with good all-around skills bail, that inhibits the industry from growing and keeping up with the working world. just 2 cents from an old fart
BTW I think it's easier to search for a mentor then a job, but don't build any expectations about them. Become flexible and accepting of the things you don't like and capitalize on the good things.

I was happy at my old job but I thought taking this one would advance/help my career along. And all it has done is made me miserable, i guess I had that thought process of the grass would be greener on the other side, and clearly it's not.

 

[panini]

hey, ya know. sit down,  With paper and pen list all of your expectations from your last job, then list all that you accomplished.

                                                                Then list all your expectations you had of your current job, then list all that you accomplished.

I think you'll be surprised. In the big picture, when you're starting out, it's all about the quantity of the list. good or bad. When you're moving up

through the big picture you'll start to discard the things you can't use and start implementing the things you kept. In the kitchens it's common for one to start to focus on the now, when the focus should stay on the big picture.

 

[kslim]

hey, ya know. sit down, With paper and pen list all of your expectations from your last job, then list all that you accomplished.

Then list all your expectations you had of your current job, then list all that you accomplished.

I think you'll be surprised. In the big picture, when you're starting out, it's all about the quantity of the list. good or bad. When you're moving up

through the big picture you'll start to discard the things you can't use and start implementing the things you kept. In the kitchens it's common for one to start to focus on the now, when the focus should stay on the big picture.

so you think i should stick it out at a job im miserable at... I mean i went through a rough time when i first started here and then it got better, but now its back to being horrible. Im just starting to go with my gut instinct thats its not going to improve anymore. Which is something i said to myself when it first got bad, but i convinced myself to stay and stick it out. Im now regretting that decision.

 

[panini]

hey, ya know. sit down, With paper and pen list all of your expectations from your last job, then list all that you accomplished.

Then list all your expectations you had of your current job, then list all that you accomplished.

I think you'll be surprised. In the big picture, when you're starting out, it's all about the quantity of the list. good or bad. When you're moving up

through the big picture you'll start to discard the things you can't use and start implementing the things you kept. In the kitchens it's common for one to start to focus on the now, when the focus should stay on the big picture.

so you think i should stick it out at a job im miserable at... I mean i went through a rough time when i first started here and then it got better, but now its back to being horrible. Im just starting to go with my gut instinct thats its not going to improve anymore. Which is something i said to myself when it first got bad, but i convinced myself to stay and stick it out. Im now regretting that decision.

No, I certainly didn't say stay. In fact I was trying to explain to seek out something else. I referred to the quantity of expectations and accomplishments as trying as many things as you can before you settle on something. You seem to have your own style, so that's why I suggested maybe looking for a Chef to work with instead of a kitchen to work in. I'm sorry, this probably doesn't make sense. I'm exhausted from blacksmithing all day.