did i choose the right school

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Joined Jun 1, 2011
Im 42 had culinary in my heart from young age got stuck in construction dispite finding myself working in some form of indestry for ever.Im now enrolled at Le Cordon Blue. In my determination to follow my dream i now am left wondering if i enrolled in the right school.Went for a job and was snubed because of school.{ note...resturant wasnt impresive or special} Regardless question still seems to taughnt me.Regretfully i did not do my homework before i enrolled.
 
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Joined Jun 1, 2011
I supose i should add ido like school and love the people.I chose Le Cordon blue because i knew they had been around for along time and are networked very well and i believe that is one of the most important thing to succed.
 
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Joined Jun 1, 2011
just looking for opinions on this school training and prepairing us for the future
 
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Joined Jan 4, 2011
You're gonna hear ... "The best is "OTJ", on-the-job training". After that you'll be told that all schools are too expensive for anything you get from them. Then someone will tell you to read Anthony Bourdain's books, because he is the expert. You need to hook up w/ some master chef somewhere, working for nothing for 10 years or so before you'll know anything. Blah, blah, blah ...

School is whatever you make of it. School got me in a whole lot of doors, but that was it, in. Skills, brains and work ethic get you jobs longer than a shift. Anyway ... I went to the CIA, so Le Cordon Bleu doesn't mean anything to me. LOL. (I'm JOKING (about LCB, not me going to the CIA). I don't use emoticons.)

Le Cordon Bleu is just fine. Don't make anything out of one guy's wrong opinion. 
 
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Joined Aug 21, 2009
I'm not that much older than you and this is a second career for me too.  I did not go to school.. I'm self taught and I learned on the job.  I have toyed with the idea of going to school and maybe one day I will but really what matters what goes on the plate that gets sent out to the diner, and that kind of stuff is definitely learned on the job.  Don't question the decision you made by going to Le Cordon Bleu..obviously whomever snubbed you is looking for paperwork instead of actual cooking ability and well.. that part is up to you and there are better places out there for you to be at.
 
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Joined May 3, 2012
I fell that way sometimes myself. I just want you to know, that you made the right choice going to Le Corden Blue. Anything you do in the field is a plus. Make a good portfolio, document all outside gigs you've done. You have trouble still, I know Chef's in Hawaii that will help you. Keep your chin up!! Things will open up for you! Aloha! Don't give up on this wonderful career!
 
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