Okay, here's something that has some of us confused. I've been aware of Condon Bleu in Paris, London, Tokyo, Ottawa, and Syndey. But suddenly there are all these "in association with le cordon bleu" programs at culinary schools in the US. I did a web search last night, and they all use the same exact paragraph decsribing their cordon bleu program, which I found slightly odd. How are these programs compared to the already established Bleus? Is this just an example of the Bleu capitalizing on name recognition, and basically merchandising their name? (I'm patricularly interested in whatever y'all might have to say, b/c I've been looking into Ottawa- The thought of living there for a year appeals to me).