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Business Description
The Cooking and Hospitality Institute of Chicago was founded in 1983 by Linda Calafiore. The institute serves the hospitality industry and offers various courses for aspiring cooks, bakers and chefs. It provides associate of applied science degrees in Le Cordon Bleu Culinary Arts, as well as patisserie and baking. In addition, the institute offers a variety of general education courses. It organizes part-time job leads, one-on-one resume writing assistance and interviewing workshops. The institute offers financial aid to students, and its tuition planners assists students in financial aid process. The Cooking and Hospitality Institute of Chicago is affiliated with Le Cordon Bleu, which is a world renowned cooking school. The institute is located in Chicago.
Hours

Regular Hours

Extra Phones

Primary Phone: (312) 873-2031

Phone: (312) 944-0882

Phone: (312) 879-9749

TollFree: (877) 828-7772

Payment method
amex, discover, mastercard, check, debit, visa
Neighborhoods
Central Chicago, Near North Side
AKA

Technique

Technique at Le Cordon Bleu - Chicago

Technique Restaurant-Chicago

Le Cordon Bleu College Of Culinary Arts In Chicago

Le Cordon Bleu

Chataigne at Le Cordon Bleu College of Culinary Arts

Categories
Colleges & Universities, Cooking Instruction & Schools, Schools
Other Information

Good For Groups: Yes

Good for Kids: Yes

Attire: Casual

Wheelchair Accessible: Yes

Take Out: No

Alcohol: Beer, Wine

Takes Reservations: Yes

Outdoor Seating: No

COUPONS & DEALS

No coupons available

Reviews

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luckyb

08/26/2002

Provided by Citysearch - 
Overall
needs a few lessons

This place was very dissappointing. Although the presentation of the food was done well, the taste itself was not. Our food was brought out very cold and in extremely small portions. I know these chefs are still learning, but I would think they would know to serve food at the right temperature. The service was OK, but we were left still pretty hungry at the end of the meal. This was after an over-priced 4-course meal.

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