Anybody here have experience with their culinary school. The Las Vegas branch is very close to where I work and I am interested in the non-professional cooking classes.
I am looking for feedback, either positive or negative, given there are now locations world-wide. Thanks in advance!
I don’t know a lot, but one criticism I’ve heard is that culinary schools can purchase the Le Cordon Bleu designation, thus watering it down.
For non professional non credit you’re probably fine but honestly Le Cordon Blu sold out their brand (basically franchised it) and it has become pretty worthless these days. The Culinary Institute of America is the “Harvard” of culinary schools.
Thank you for answering; that confirms my suspicion. When I went online and a dozen locations appeared, I was surprised.
Since it’s only $99 for a class on various ways to cook and handle protein, I’ll probably pull the trigger anyway. I appreciate your input.
2 people saying nearly the same thing; I call that a consensus. Thanks again for responding.
My sister actually graduated from the school in Pittsburgh that’s associated with Le Cordon Bleu. There were ups and downs with her program there, but she volunteered to help out a lot at the weekend classes, and really enjoyed those. If you’re just going for some basic education or to pick up some new tips & tricks, they’re well worth the money.
Yep; somebody tell me about new ways to cook a chicken breast and I will be happy again. I am tired, tired, tired of the same old thing so I’m off to get edjumahkated 
I can’t speak to the one in Las Vegas specifically (hopefully you can get specific feedback about the quality of the teachers there) but I can tell you that at least some of them in the US are very well respected and have some fantastic teachers. My brother graduated from one about four years ago and is now an executive sous chef at a very highly regarded restaurant. His boss was on (and won!) Iron Chef America against Bobby Flay and about a year ago my brother was offered (but declined) the opportunity to compete on the Food Network show Chopped.
If you’re just looking to sign up for one class, I don’t think you have a whole lot to lose.
Good luck!
Report back after the class. I’d love to hear what the course entails!
We cooked pepper steak, veal scalopine, and garlic chicken on fennel. It was one of the most educational Saturdays I’ve had in a long time. For what most of us do every day, it’s worth spending $99 to learn new ways to do the same old thing…
Yep; somebody tell me about new ways to cook a chicken breast and I will be happy again. I am tired, tired, tired of the same old thing so I’m off to get edjumahkated
http://www.lmgtfy.com/?q=new+ways+to+cook+a+chicken+breast
I’ll let you have that for 49.99. I’ll let you know where to send the cash. 
How did you do that??
How did you do that??
I’m magical.
Follow the instructions. Let hilarity ensue.
Nice, but it was like the difference between watching Ironman Arizona yesterday on the internet and actually being there. “So that’s what a professional chef does / uses!”
I have been a chef for 14 years and i can tell you two things.
1.) Culinary schools are not worth the money. I graduated from CIA (culinary institute of americe). When ever a kid comes into my restaurant looking for a job or an internship they always say they want to be a chef. I have to tell you, learn from a chef and save yourself a ton of money. Being a chef is about creativity!!! I am not sure i can think of any school that teaches creativity. Culinary schools will teach you how to boil, scramble, poach an egg. But what they don’t teach you is anything about running a business. This needs to be at least 50% of the cirricula. Get your foot in the door with a trained chef one that has the patience to teach you and get paid to do it. Every restaurant makes their hamburgers different. You will have to learn how they do it specifically. Yes the culinary school will teach you to handle, prepare and cook the burger, but do you need to really learn that or do you already know it.
2.) If you are thinking about getting into the business, don’t. I love my job. I do not have kids or a wife. I work 65-70 hours a week. This is not a job that you can be successful at, working 40-50 hours a week. There is way too much competition for anyone in the business to get relaxed and think “i made it” The profit margins are too low. 20% is what McDonalds makes. 15% is what good casual dining restaurants make. I am not talking the good ones to eat at, i am talking the ones that are good at running a business. Most are usually around 8-10%. To be successful with a profit margin that low you have to be very committed.
Look at it this way. if you buy a soda in a restaurant this is what the owners pay for so you can enjoy that soda
These are all on top of your fixed costs Rent, Electricity, etc…
I am luckly enough to be on a private boat. I have 4 customers. It is still a challenge everyday. If they ask me for grilled cheese and i give them cheese and bread, i might be paddling a dingey home. If you have your heart set on it go for it. Don’t let anybody talk you out of it.
***The profit margins are too low. 20% is what McDonalds makes. 15% is what good casual dining restaurants make. I am not talking the good ones to eat at, i am talking the ones that are good at running a business. Most are usually around 8-10%. To be successful with a profit margin that low you have to be very committed. ***
I worked in a restaurant for a few years; the guy that hauled the garbage had a higher profit margin than we did…
Now, I’m in the car business, where the average dealer margin runs about 3-4%… don’t tell them they could make 8-10% running a restaurant, they’ll come do that badly, too…
She just wanted to learn a few different ways to cook chicken…
How do you as a chef get paid?