I started this school thinking the world of it because of the name and reuptation it holds. And that's all you'll get in the end. Allthough many classes were fun, and I enjoyed most of the instructors like Monte Casino and his molecular gastronemy, I'm regretting the day I enrolled.

I'm passionate about this industry and I want to keep moving foaward in my career. First, there's no figgen parking ever. I accumulated about a thousand dollars in tickets not being able to leave my cooking food to pay the meter which u can only park for 2 hours in.

The parking lot cost double what I pay for my car insurance monthly and there's usualy no spots even available for meter. The drop out rate has nothing to do with the school, its the students not commiting to their obligations.

I'm only 19 and knew once I enrolled that was my obligation to finish whether I liked it or not. I'd say to do researched before you enroll and don't let the admissions rep make you do it then like she persisted for me. I'm mostly pissed about graduation. We are only aloud to bring 2 people and can enter to win a raffle for more.... Lame.

Tell andy to stop eating out at technique so much and give the people who are paying for this all what the deserve. Also, for graduation we don't get nice chef coats with our names that we can keep as a token for our accomplishments like I was promised...

Don't let the shiney, new, clean equipment fool you when you look at the kitchen, know its from countless hours of slave labor to keep it that way. I just wish we got more from this all, I wish they had their shit together when I attended and actualy had a course in tact, meaning when I started I had 3 week classes, half way through they changed it to 6 week and the 3 week people got pushed and shoved away and couldn't retake courses because they simply didn't offer them, our choice was to re enroll and pay more, or drop out.

Nice.. The teachers I liked, none were that passionate besides a handful and were quite rude when it came to questions and learning.

DO NOT ATTEND!!!!! You will not get the education that you should receive for the $40,000+ The administrator lie like there is no tomorrow. They let any any everyone apply. The instructors are not qualified to teach. After I finished with this school I learned that they fired the president and had a lot of problems. The drop-out rate is very high as well as they can't keep administrators or chef instructors.

My class started with 26 students to one instructor. When they said that its 16 students to one instructor. So we should have had two instructor. But my point is after the 12 months we ended with 9 students. I just found out that its not even a degree program anymore. I wonder why. ASK A LOT OF QUESTIONS. Or my advice DON'T ATTEND. I heard that Cambridge School of Culinary Arts is a better choice for half the amount of Le Cordon Bleu. THIS SCHOOL IS A JOKE.

I regret enrolling my daughter in this school. I went with my daughter to the orientation and they promise a lot but the school is a joke. The chefs are not teachers most of the time there lost. The administration is even worst. Dont waste your money go to another school. I dont recomend this school.