Culinary Instructor (Current Employee) – Chicago, IL – November 27, 2015
Working at LCB has its basic ups and down. Although I don't agree with the Parent Company's desire for profitability, I love my coworkers and the students that attend there. To not only teach my students the basic skills necessary for being a chef, but also to inspire them for greatness and to help extract their passion from them to see what they are truly capable of. That is something that is priceless to me.
Student (Current Employee) – Orlando, FL – September 7, 2015
Le Cordon Bleu is top of the line accredited school to further your education within the culinary field. Very friendly supportive staff that assist you with completing your culinary needs to the best of their and your ability.
One of the most rewarding experiences of my career.
Lead Culinary Instructor (Former Employee) – Portland, OR – August 10, 2015
The culinary team worked together for about a year intensively for the Frankfort Culinary Olympic food show. I learned a great deal about the culinary arts as applied to show food, thanks to the great management crew and a fantastic and talented group of members. The overall personnel were relentless in their hard work. The hardest part of the endeavor was many sleepless nights preparing for all of the food shows. I loved creating all of the artistic pieces for the show.
Enrollment Representative (Former Employee) – Scottsdale, AZ – July 15, 2015
The Executive Admissions Representative is more experienced than the Sr. Admissions Rep and interfaces with prospective students in support of their decision to attend/select a school and communicates the philosophy and features of the school, serving as an advocate for prospective students. An Executive Admissions Representative has acquired a superior level of the knowledge, skills and abilities necessary to achieve a higher level of continued success in the Admissions function. As such, an Executive Admissions Representative is expected to achieve and maintain a high level of quantitative and qualitative results as set for an Executive Admissions Representative in an accurate, professional, and compliant/ethical manner using school-approved admission processes and procedures.
Student Chef (Current Employee) – Boston, MA – May 15, 2015
I am the president of the Iron Toque at this school. I take care of all the students hours for volunteering . I work closely with the chefs to achieves their learning by volunteering for the classes to the public.
Can't say for fear of Blackballing. (Former Employee) – Las Vegas, But this story is everywhere. – May 11, 2015
This is coming from the inside. This is a school for profit. Very little of your money goes back into your education. Remember there are share holders that must make a profit on their investment or they don't invest and sell off their stock. In 2003 this stock was at about 60 dollars a share, now look at it. It is barely about 4 dollars a share. They have been through more campus presidents and Corporate CEO's than you can imagine because they can't get the formula right to teach people how to cook. Why can the Culinary Institute of America do it and graduate a better chef? This school says they are the best in the country, they are the biggest, yes, but only because they need to make more money for investors. They are nothing more than car salesmen and they might just as well be selling Yugo's. Don't waste your money or your time. By the way, look up CECO's news. They want to divest Le Cordon Bleu anyway. Maybe the next owner will get it right. I worked there for years and it did nothing but get worse and cheaper every year. The 2 senior managers are tools. They tell you what you want to hear just to keep your money. The instructors were actually told once, that they failed too many students and this was unacceptable, so in order to keep from getting fired they just passed them. This did nothing but give the school it's money and the public stupid cooks. They used to have full time real Chefs for instructors and now all they hire are part time graduates that have no experience in the field. Don't get me wrong, the older chefs are great, the newer ones are there becausemore... they can't find a job in the real world.Who wants to be taught by a 21 year old uncertified cook that can't answer the basic question "Define cooking". The hardest part of the job is they expect you to work on your own time with no compensation. It used to be a good 8 hour day. Now it is more like ten because you have no time for grades or lesson plans. They don't even give you time for bathroom breaks. They tell you to just call one of them to break you but they never have the time or they write you up because you can't manage your time well enough.less
Anymore there are no pro's to this position, I wish the Culinary Institute of America would buy it so that it could be run right.
Business Operations Manager (Former Employee) – Scottsdale, AZ – March 10, 2015
Great campus location with very friendly and inviting individuals. Campus management was great to work with and there is always something new to learn. The ability to meet people from different walks of life provides the opportunity to see things in a new light.