Le Cordon Bleu USA

Le Cordon Bleu
  • A Worldwide Leader in Gastronomy, Hospitality and ManagementLe Cordon Bleu is a world renowned network of educational institutions dedicated to providing the highest level of culinary and hospitality instruction through world class programs.Le Cordon Bleu continues to evolve by combining innovation and creativity with tradition through the establishment of Bachelor’s and Master’s degrees in business that focus on the demands of a growing international hospitality industry.Through our international faculty of Master Chefs and industry professionals, Le Cordon Bleu applies its distinctive teaching methodology where students gain experience through hands-on learning.Le Cordon Bleu is considered to be the guardian of French culinary technique through its culinary programs that continue to preserve and pass on the mastery and appreciation of the culinary arts that have been the cornerstone of French gastronomy for over 500 years.

Recent User Reviews

  1. freshbaked
    "Glad this school is going out of business!"
    Pros - experienced chefs, multiple locations
    Cons - High price, low standards
    I attended LCB in Portland, Oregon and also in Scottsdale, Arizona.  I was overall very disappointed with my time at Le Cordon Bleu.  The standards are LOW. I'm talking DIRTY uniforms, poor overall student presentation. The general education classes were taught by chefs.  I know they were trying but a chef is NOT an English teacher, I caught multiple large mistakes on my own paper and still received a 100% (why make me pay for that class if it is just going to be a joke?) 

    I gave the school 2 stars because it did give me confidence in myself as a cook that I would not have otherwise had entering my first kitchen. 

    Would NOT recomend LCB, luckily for everyone this school is going out of business... gives culinary school a bad name. 
  2. bbqmsterflorian
    "Great Experience"
    Pros - Professional training
    Cons - expensive
    As a graduate in 2012 of Le Cordon Bleu I have nothing but good things to say about the school. Just like any other school it is there for you to gain knowledge and use it as a guide into your future. Many people expect to go to culinary school and be handed a job in the industry, but that is not how this industry works. I was already an established line cook prior to going to school. I knew my stuff and I knew how to handle myself in a professional kitchen. My goal for going to school was to expand my knowledge and to strengthen the core techniques of cooking. It is also nice to have a degree to back you up. There were so many students that had a ton of self entitlement although they had never even worked in a professional kitchen in their past. I can understand when people have egos especially in this industry, but if you are going to talk the talk then back yourself up with some real experience. It was very helpful to me that I had already been working in the field and going to this school at the same time because the course materials were second nature to me. The knife sets that were provided were terrible, so in this case I already had my own personal set of knives that I brought to school with me. The instructors that taught me were highly experienced which helped with my decision to choose this school. The variety of cooking equipment was also top notch and the space of the kitchens were awesome. I had smaller sized classes 10-12 students, so this gave me a ton of room to work with. On the other hand when you are working in a professional kitchen you do not always have this luxury. Many kitchens including the one I currently work in are cramped and you are forced to use a small area of space.
      1 person likes this.
  3. marmaladeonmain
    "Le Cordon Bleu is what you make it!"
    Pros - Gives you the right tools to be successful!
    Cons - Too Pricey for what position the degree gives you after graduating
    I graduated from Le Cordon Bleu Las Vegas in 2014 and honestly it was a very amazing experience! The school sets you up for as many internships that you can accomplish if you are willing to put in the work and work for free. The experience is invaluable however, paying for school is difficult to swing if you are working full-time and also trying to get the experience needed to succeed in your degree.  I would recommend this school for anyone who can get financial aide or is able to swing the fees by balancing work and also school at the same time. When you are finished with your degree and you put in a ton of hard work and networked well you can get some amazing job offers but nothing that actually will pay your tuition payments and give you enough money to live off of so just be mindful of that.  In regards to the schooling itself you will learn a ton and the Chefs are amazing, helpful, and knowledgeable. I would recommend going here but just remember if you do choose to pay such high tuition don't slack and soak up as much knowledge as you can. 
      1 person likes this.


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  1. marmaladeonmain
    I would get a part time job, start out as a dishwasher to let them know you are eager to move to a prep cook/line cook position. Work hard and you will get the experience you need.
    In school make sure you pay extra attention to math. You will need to calculate out ratios, fractions, and convert recipes easily. Also, I am opening my own restaurant now and being great at writing out a business plan, writing recipes, and understanding finances is very important. 
    Also, I found it helpful to spend my extra cash on kitchen tools and play around with recipes at home. You can start with a good chef knife and practice your knife skills, play around with making your own ice cream with dry ice, always offer to cook for your family. Just keep experimenting with different techniques! 
    GOOD LUCK TO YOU!!! And, don't stop till you get everything you want!!! 
  2. june yuan
    Do you have any recommendations as to what classes to take in highschool before considering going to a culinary school such as Le Cordon Bleu?
  3. boilsover
    Considering that LCB is pulling out entirely from its 16 USA locations under a cloud of suspicion for having "partnered" with the predatory for-profit "colleges", what are we to think?
    Promising students that they will be successful enough to repay the $100,000 (for 1 year!) tuition in $15/hr placements is scummy beyond my ability to express.
  4. bushra lakhani
    What about hrc academy bulgaria? Any idea it?

    I have paid my registration fee and now interview will be arrange within this week.
  5. chef sherry v
    lao0: I did not see your comment until now and it's four months later. If you're still around-thank you! Your comment really made my day! Keep following your passion and much success to you.

    Chef Sherry
    Class of '05
  6. chef sherry v
    Hi SoftKitty,

    First, I'm sorry to hear that your classmates are so disruptive! Culinary school is difficult and stressful enough without the assclowns (as we called them) making things worse. I was fortunate that the majority of my classmates were older adults (30s and 40s) with a sprinkling of twenty-somethings. The older and more mature students set the tone and higher standards for everyone else. We were there to be taught, to learn, and to work-period. The twenty-somethings had no choice but to rise to our level-and one by one, they did toe the line. We worked hard, individually and together as a team. We helped and supported each other. We challenged each other to step outside of our comfort zones and become the best that we could be. More than one instructor referred to us as "The Dream Class." We were very proud of that designation!

    I suspect you have a hard time saying "no," SoftKitty. I'm glad that you finally stood up for yourself? The best advice I can give you is to echo your instructor's advice: set boundaries, then consistently enforce them. The more you do this, the less the disruptive students will ask you for things. Eventually, they'll leave you alone altogether and move on to an easier mark. It's more important for people to respect your boundaries than to like you.

    I wish you all the best and much success!

    Chef Sherry
    Class of '05
  7. softkitty916
    I agree....it seems to me that some of the students are not serious about being there. They are disruptive in class and do not take note so during production when i am trying to work i am bombarded with questions.. The most annoying thing to me even though small is when asked can i use your pen and before I can answer they reach and take it. I observed the same student doing it to my class amte BUT befor she could take the pen he told her..." no you can not use my pen ask Chef...let him know you didn't bring a pen to class" Awesome!!! he told me be vocal don't let other students take advantage of you being so nice>>>gret advice and i am taking it!
  8. culinarybr
    Dear @flacook
    I appreciate your post because I also wat to change my carrer from business to culinary and I have to chose between two culinary schools in Australia. The fisrt option is Le Cordon Bleu, which I am sure that I will have a great experience. The second option is Sydney Institute, a TAFE school (government owned). The price difference between then is $20,000 and in my budget it is a considerable amount.
    Finally my question for you is: does it woth pay much more to study in Le Cordon Bleu?
  9. culinarybr
    Dear @Tico
    I appreciate your post because I also wat to change my carrer from sales to culinary and I have to chose between two culinary schools in Australia. The fisrt option is Le Cordon Bleu, which I am sure that I will have a great experience. The second option is Sydney Institute, a TAFE school (government owned). The price difference between then is $20,000 and in my budget it is a considerable amount.
    Finally my question for you is: does it woth pay much more to study in Le Cordon Bleu?
  10. harrisonh
    Thanks for this review. I think very highly of community college programs, especially those in cities in large tourist destinations.
    I think it was great to include that in some (I think many) programs, graduates are given false expectations and are saddled with debt afterwards and you mentioning that it might not prepare you to be able to work in the industry at all, much less for a decent wage.
    And you're right, "placement" rates used to recruit students are often half-truths. I know one person who spent a substantial amount of money, and who IS quite a good chef that was "placed" to  work in the service deli of a grocery store and that counted towards their percentage of "over 90% of graduates are placed" statistics.
    Community colleges are far more cost effective for many people.

    Good luck in your studies!