Technique at Le Cordon Bleu

This was the 1st time at a cooking class for me. We did the chicken fricassee menu. The chef was patient and took care to ensure we were on track with all...

went here, signed some papers, attended 2 classes, completed 1, quit, still staring at my 7,000 dollar student loan on my credit report 7 years later. really cool how easy that was for them, isn't it?

I am giving this school a very high rating based on several factors, including the level of competency of their instructors.

I went here from 2009-2011. I was going for an associate, during my externship i got a job at safeway. Which was not an approved externship site. ( which i was not aware of, bashas and food city were so i would assume safeway would be to). I go to the externship advisor to tell them i need more time finding an externship and when i found o e at honeymoon sweets, i was told i dropped out and had to pay $9,000 for the externship class before i could graduate. I tried to talk to the president of the school to figure out what happened. He told me and i quote " im going to talk to you like i talk to my son, get your head out of your a** and fix this yourself. I tries to file complaints but noone ever returned my calls or emails. This school just swindles money out of people.

I gratuated from this school at the top of my class in 06. I am a executive chef now but my credit is below 400. After i graduated my one loan broke off into 12 accounts. Each account wants between 200 to 310 in payments a month. I called the school and sallie mae several times and no one is willing to consolidate. No help at all. I havent been able to even rent my own apartment in 11 years. P.s. if i dont make every payment a month then all accounts are derogatory. Don't go to le cordon bleu. You get a better education and waaaaaay cheaper at a community college or anywhere else. Each class at le cordon bleu is over packed. You only get 2 hours of egg training with has to be spread out between 30 students. When they teach stocks you only get to be involved in a few steps of one of them. I have never seen a student get more than a dollar or two above minimum. Ive been a executive chef for 10 years. Trust me please. Just get in hand experience and go to a community college. Waaaaaaay better

I attended the school in 2009-2010. 15 months for an associates at 42K is honestly rediculous but i was young and dumb. my biggest gripe about the course at the time was how short and compact everything was, hard to get a real education when your only getting the bare basics. Advanced baking instructor burned sugar 3x in demo and then told us to go make it. I agree with other reviews there are some really amazing instructors at least at the time i was there but it was not worth the money at all. I joined the military to be able to afford to pay back the debt and here almost a decade later i'm still paying for it literally. Do you research before you go and decide how much its really worth it vs what you can get for a real degree. My brother earned his BA at NAU in 4 yrs for what cost me for an associates in 15 months. i was not a fan of the fact they pulled me into the registrar office 1/2 way through to tell me i needed to apply for more loans because they didnt quote me right the first time.

I enjoyed my classes and the instructions given to me bit when it came time for me to earny BA as promised in the beginning the money I had was gone and given to someone else and they said I didn't have anymore.y goal was to get a BA fr these people and when I found my funds were gone I was upset and have been with this school even since my gradation. 25,000 dollars just does not up and disappear over night and I was a good student.

My friend's daughter recently complete the program at this school, she is now over $30,000.00 in debt for student loans, has no job prospect, as the admissions counselor promised when she signed up. If you want to know the real scoop on becoming a Chef I suggest you visit some of the places you hope to work before signing on the dotted line. Talk to the people in charge, finding out about the prospects for that dream job that you hope to get upon finishing this course of training. BTW my friend's daughter is now working for a local grocery chain in the bakery, make just above minimum wage.

First of I want to express a deep disgust for the negative reviews on here. I am indeed a current student. I am on my last week of foundations 2. Chef brooksein is amazing. Every chef I have spoke with at this institution is amazing. This school is very competitive and hard. Not everyone can be successfully here. I believe all the negative reviews are product of failing students. Admin is very knowledgeable with the exception of the VA rep. She is new to the position and forgot to enroll myself along with other veteran students I know for Jan. 2012. Or foundations 1. This is a huge issue but was resolved very quick. If she makes the mistake again I will write another review letting everyone know. And I will get the president of the campus involved. Other than the mix up with the VA rep. My experience has been second to none. You truly lean how to cook as long as you apply yourself.