le cordon bleu

Comment

Comment by Warren DeWolfe on September 14, 2009 at 11:52am

We are a 501 c3 non for profit organization. We are not and do not do things motivated by politics. Mr. Turner is being recognized for his contributions to the Hospitality Industry and his philanthropic endeavors.

Comment by Adrienne on September 13, 2009 at 10:58pm

I am noticing alot of the same thing in these comments and unfortunately am experiencing the same downfall. Paying practically more than I make back to school and can't find a job better than a crappy chain restaurant line cook. I wish they told you that before you sign your life away. Anyone need a catering / event planning team in South Florida?!

Comment by Keith Doyle on September 13, 2009 at 10:09pm

As a newcomer to this industry, I'm going out on a limb here and will agree with David. McDonald's? Really? I suppose I have much to learn.

Comment by David Hull on September 13, 2009 at 6:01pm

Please enlighten me. Why is Turner being honored exactly? For overseeing the poisoning of much of the planet? Wouldn't you say that he represents the very antithesis of the ideals professional chefs should be embracing? What am I missing here?

Comment by Warren DeWolfe on September 13, 2009 at 5:22pm

Well we are only 8 days away from the 2009 Chicago Culinary Museum and Chefs Hall of Fame induction event. This year we are honoring Chef Carrie Nahabedian of NAHA and Fred Turner of McDonalds as our Industry Leadership award winner.
This years event will be a great night out at the Union League Club of Chicago with Chef Host Michael Garbin CEC, AAC. For ticket information please check out: www.thechicagoculinarymuseum.org and click on the "2009 induction" tab.

Comment by Mia Easton on September 12, 2009 at 11:34pm

Hello everyone, I am in my third week of externship at Disney Orlando. So far the restaurant I've been working at has been averaging 700-900 covers each night. Part of me is having fun, part of me feels like I stepped in hell's kitchen. I would not change this experience for anything else in the world. I highly recommend their college and internship programs to everyone.

Comment by Walter L. Larkin Jr on September 11, 2009 at 12:33am

ChefWalt graduate Le Cordon Blue Nov. 2006

Comment by Keith Doyle on September 7, 2009 at 12:38pm

Hello Everyone,
I'm Keith and I start Le Cordon Bleu in Las Vegas at the end of the month. I know I'm new but I hope I can bring some value to the group!

Comment by Isaac Vargas on September 5, 2009 at 12:58pm

Hello all. I am a LCB graduate 2007, and have been in the industry since my externship. Currently I am working as a line cook now at a great place where the hours are steady. The work is hard, and I wish I were a chef already. Anyone know of any places that need a chef fresh out of culinary Arts school? Let me know, please. Thanks

Comment by Johnny Robertson on August 31, 2009 at 8:57pm

hey fellow graduates if any one is working the Dallas texas area I am looking for a chef job, lots of experience just cant find the right job, got my degree in 2007

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