How good is it?

Discussion in 'Choosing A Culinary School' started by callahan21, Jan 9, 2013.

  1. callahan21

    callahan21

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    Culinary Student
    HI, my name is Shawn Callahan, I have recently enrolled into the culinary program at Le Cordon Bleu St. Louis. Can anyone tell me what i will be expecting when i start in July and if its worth the buck. Also is the job placement well even if i start at the bottom and work my way up, will i get a job decently?
     
  2. chefwriter

    chefwriter

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    Professional Cook
    Cordon Bleu has a good rep. You should be able to learn a lot but that also depends on you. If you look through other threads here, you will find lots of similar stories. Buy cookbooks and study and practice on your own as well as studying hard in school. When you finish, you will have only begun your learning. Job placement will also require a lot of effort on your part. 
     
  3. ed buchanan

    ed buchanan

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    Culinary Instructor
    """Water boils at 212 no matter what school you go to''''  So it is not what the school gives you, it is what YOU  get out of the school and how you apply it.  Whenever you see something done, do not be afraid to ask why it is done like this.
     
  4. chrisbecooking

    chrisbecooking

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    Line Cook
    I graduated from l'ecole culinaire st. Louis 3 years ago but I have worked with alot of le cordon bleu students and I can say that no matter what school you go to your only going to be as strong as your own will every one in culinary school gets a different experience based on their level of passion and commitment. And you should find a kitchen to work in sooner rather than later you can't count on your school to find you a job their job is really just to educate and prepare you.