Le Cordon Bleu College of Culinary Arts-Minneapolis
1315 Mendota Heights Rd, Saint Paul, MN 55120
Service Days, Service Evening
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02/21/2012Provided by Citysearch -
I am about to graduate this school in June. I have regreted my decision to go here after the 1st week I walked through the door. Its all a big smoke and mirrors sales pitch at 1st. This place is an absolute unorganized mess. Classes are for the most part overcrowded and creates a very frustrating learning enviroment. My baking class was so bad there wasnt enough equipment for everyone to use. Since I needed to attend night classes, class schedules were thrown together at the last minute, and they just stuck any teacher they could find in those classes to teach, regaurdless of their qualifications. There was teachers fumbling through courses just to get through the night. I'm about to graduate, unchallanged, with a 3.9 GPA and I barley had to work for it. I know when I do graduate soon, i'm going to go out into the industry and just get circles ran around me by other people. I talk with students that attend other culinary schools, and describe my courses to them... They amost laugh in disgust and disbelief. LCB is nothing more than a diploma mill. They will accept absolutley anybody that can get an overpriced 40k loan. I had an older guy start the program with me that could barley even read or write. They didnt care, they just sucked whatever money they could out of him b4 he was forced to drop out. They do that with everyone. The 1st week your there they give you ALL 2 years worth of your books and your $900 dollar knife kit that is actually worth about $100 dollars. The books they load you up with are insanley overpriced and the best part is you dont even use them in mst of your classes. Honestly they gave me over 25 books and I seriously only used 4 of them reguarly throughout the entire program. All this company cares about is money, money, money. Money comes way before education at LCB. Like I said its a diploma mill. I started with 32 people in my class a year and a half ago. Were down to only 4 people remaining. LCB has been pumping out under qualified people into the industry for years now. So when you tell a potential employer you graduated from LCB its almost a bad thing. Dont get me wrong LCB is a big name and they were probably a top notch scool years ago... Unfortunatley some big corporation bought them up along the way and turned it into a money making operation instead of a positive learning enviroment. I'm not a negative person, and I never review anything online, frankly I dont have the time, however for LCB I'll make an exception. If this review keeps a few people from making the same terrible mistake I did, I know it was time well spent. PLEASE PLEASE PLEASE! Do not attend this school! There is so many more better ones out there! I urge you to look into places like CIA, Johnson and Whales, or the French culinary institute, if your serious about a culinary career. A.I or a community college is a better option if you cant relocate to one of those schools. Just DO NOT even consider LCB, I promise you that you'll be just like me, typing a review about them some day, in total regret! I hope this review finds some people helpful, and good luck in your culinary career!
10/16/2009Provided by Citysearch -
My bride and I just went to the Minnesota Room of the Cordon Bleu culinary school and loved it. We were able to enjoy an excellent French meal without the associated high price. The ambiance of the school restaurant was tre chic with supper club jazz playing, candles and low light -- which was fun considering it was 11:45 in the morning.
In sum, don't hesitate to go!