I am not a LCB student, but I did visit the LCB Dallas campus. It was very nice and the had just got new equipment the pastry department. Personally, the school seemed very nice for the money you pay. (Meaning, it is not as huge as culinary colleges like the CIA or JWU, but it was a very nice campus.) I had a long chat with the campus directory guy (he was an alumni) and he was almost too brutally honest and very personal when he talked with me. He warned me that the culinary field is a very hard industry and that you will work your
butt off. He also warned me about the high tuition costs and counseled me on how to get scholarships and loans to cover my costs, which is the norm at any school/college. Oh and he also recommend that I join the military to get them to help pay for my schooling! lol
All in all, I don't thing LCB is as sleazy as many people want you to believe. It is a brand name school with it's name to back it up. Just remember that they are a business and, at the end of the day, they have to be 'lenient' on the people they let in. That does mean that there will be some slackers, but that is across the board with culinary schools. You just have to be in charge of your education and MAKE SURE that you absorb all the information you can.
My BIGGEST advice for you when you consider any school is: 1) Physically visit the school, 2) Sit in on some classes, and 3) Talk face to face with alumni. Then you can draw a conclusion on the school.