Le Cordon Bleu... Pastry chef?

Let me start by saying I am a LCB Paris graduate of their Pastry program. Before I went to Paris I had over 7 years of restaurant cooking/baking experience.

It is up to you what you end up working as. Teaching would be a safe job compared to the very stressful profession of Pastry or Cuisine. To be honest, culinary school means nothing to 99% of restaurants, hotels and other businesses that might higher you. All we care about when we hire people is their work experience.

I had other reasons for going to LCB Paris. I went there as an easier way to get into France to work rather than wanting the "diplome" on my resume.

1. It depends on your finances. LCB is a private school. You CANNOT get student loans, private or public, to attend the school. So, you will need about $50,000 USD up front in cash for the pastry program and basic cost of living for your 9-10 months in Paris or London. (Le Cordon Bleu does NOT have schools in the USA. Schools pay money to use the name and are not listed on LCB's official website.)

2. You don't need a degree to get a job. To be honest, walk into your closest bakery and ask to intern for a few days to see if you might like the profession. You will be better off that way.

3. Sure, if you want to one day own your own bakery it can be done. How long it takes you to build the knowledge needed is up to you. I know people who have worked 2-3 years and opened great places. Others spent 20 years cooking or baking before they opened up their own place.

I would suggest you take a few business classes at your college. Those will become very valuable in your future.

Feel free to contact me if you want more info.

My son is within the Le cordon bleu in Las Vegas. It can be best $40K right here. We've the artwork Institute, the ingenious Cooking university, and the institution of Southern Nevada culinary programs right here as good. He spent a great deal of time speaking to graduates of the distinctive applications right here earlier than he made his option (he labored in a high finish on line casino). By a ways, those most convinced with their tuition were the graduates of LCB. Even those that graduated on the bottom of their type start out at $17 an hour here, and a few had been employed by top restaurants right out of university. As is in every program, what you get out of it is straight regarding what you place in. My son comes house everyday and re-makes what he did at school - specifically if he simplest acquired a three (out of 4), and can do it again and again until it's ultimate. Like every other application (and each job you will ever get), there are cooks he gets along with and others which are harder to get along with. Total, I think he is very convinced and learning a ton, and already has several externship offers at effective eating places. The one other application you could recollect is the CIA (Culinary Institute of the usa) application, which is supplied in Burlington, Vermont, and a number of different areas. That one is harder to get in to (you have to have kitchen expertise) and more luxurious, but considering the fact that they are extra selective, some individuals think they are better. I have no idea - I think the Le Grand Diplome speaks volumes!

If you are the kind of person who can put together enough money to go to a European culinary school, you have what it takes to do anything you want. So:

Answer to question 1: Yep

Answer to question 2: Yep

Answer to question 3: Yep

Go for it!

By the way, give some thought about taking your talent to the Boston area -- after graduating from Le Cordon Bleu, of course.