I am currently enrolled in a le cordon bleu cooking school in sydney australia.it's a 2 1/2 year program which teaches pretty much the same things other schools offer.they offer a diploma in commercial cookery and claim that i can find work as a demi or commi chef once i finish my education with them. how reputable are the le cordon bleu schools? how important is the school one studies cookery in? is it worth paying the high price tag to go to a school like this? anyone with answers,opinions or any other advice,please reply. thanks.