le cordon bleu

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Comment by Pierre Kennedy Threatt on August 9, 2009 at 3:34pm

I think that that is a very lofty idea. There would almost be a ready supply of future chefs in the wings. There's only one problem with that idea; everybody that graduates from culinary school LCB or not are not serious about thier cooking. The idea would colapse as soon as someone thought that it was a ready-made job and a way into the industry. The people that take this art seriously would find ourselves inundated by "cook today gone tomorrow", type people. The only ones that will win from this situation is the job placement personnel. You have a grand idea, but it could not be for everybody.

Comment by Mia Easton on August 8, 2009 at 11:38pm

I think as graduates from LCB we should help our fellow students by asking our bosses and restaurant owners to implement an externship/internship program. I am surprise not many restaurants do it, but I think is a win, win situation for them. We get the chance to meet out graduating requirements and they get first dibs on good cooks.

Comment by edward eugene massey on August 5, 2009 at 10:14am

I currently am Head Chef at the Red River Steakhouse in Nebraska have been there 18 months. Just interviewed and did mystery basket for catering chef at Chartwells UNK, they were impressed, yet waiting on hiring confirmation. Have a great day to all

Comment by edward eugene massey on August 5, 2009 at 10:01am

Hey every one... I graduated LCB Las Vegas 2007. Things are going well for me and hope they are 4 u

Comment by Mia Easton on July 27, 2009 at 6:19am

Welcome to the club Ana. I'm looking forward to seeing you at the TCA meeting next week. For details visit my page.

Comment by ana zuniga on July 26, 2009 at 11:56am

hi, my name is ana and i'm a recently graduated chef from le cordon bleu dallas. i hope to hear from all of you, have a nice one.

Comment by Warren DeWolfe on July 26, 2009 at 10:48am

Please join the Chicago Culinary Museum and Chefs Hall of Fame at this years induction ceramony of Chef Carrie Nahabedian of Naha. The ceremony and dinner will be hosted at the Union League Club by Chef Michael Garbin, CEC AAC. Please visit our website: www.thechicagoculinarymuseum.org for details.

Comment by Mia Easton on July 3, 2009 at 1:14am

Howdy folks! It's great to see a whole bunch of us connecting on the net. I am an LCB Dallas student getting ready to go into the restaurant after the 4th July weekend, I am excited. I start at the back of the house and I can't wait. I've been watching everyone before me working it and I hope to look as good as they do. I am also excited about my extership which will be at the Grand Floridian Resort at Disney, Orlando, Yeeeeha! Hope to meet and work with some of you there. Look for me at the end of August.

Comment by Candice L. Mason on June 28, 2009 at 8:44pm

Salam Alvaro,

I start in September in Pittsburgh! Can't wait. What are you going for?

Candice

Comment by Alvaro Pico on June 28, 2009 at 8:42pm

Hello! I start class @ the Le Cordon Bleu in Las Vegas in about a week and a 1/2 and I am very excited! I just wanted to say Hello....Oh yeah my name is Alvaro Pico!

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