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Businiess name:
Le Cordon Bleu College of Culinary Arts St. Louis
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Review by:
citysearch c.
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Review content:
The previous review is quite misleading. Getting an entry level job in the culinary field is becoming more and more difficult. Having the formal training can get your foot in the door and give you a heads up on terms, techniques and the expectations of employers. One of the ways they help students get jobs is to lead them to resources that already exist. Craigslist always has postings for entry level jobs and having students check them out is not a bad idea. It's like teaching someone to fish rather than just handing them food. If a student just coasts throught the program than they will not be any better off when they are done, however, if you really learn what the instructors are teaching and apply that to how you work than the schooling is invaluable. People in the industry don't make fun of the school they make fun of crappy cooks who come out of culinary school thinking they know it all. Bottom line is you get out of it what you put in.
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