Comments on: Le Cordon Bleu Culinary Arts School http://www.reluctantgourmet.com/blog/culinary-school/le-cordon-bleu-culinary-arts-school/ A Culinary Guide for Home Cooks Sun, 12 Oct 2008 05:28:50 +0000 http://wordpress.org/?v=2.0.4 by: Laurie Moldawer http://www.reluctantgourmet.com/blog/culinary-school/le-cordon-bleu-culinary-arts-school/#comment-19893 Wed, 15 Aug 2007 13:38:47 +0000 http://www.reluctantgourmet.com/blog/culinary-school/le-cordon-bleu-culinary-arts-school/#comment-19893 While many schools share the name <a title="Le Cordon Bleu" href="http://www.reluctantgourmet.com/culinary_schools_lecordonbleu.htm" target="_blank" rel="nofollow"><strong>Le Cordon Bleu</strong></a>, they are not all the same. I attended Cordon Bleu in Paris in 2005 where at the time there were up to 9 months of pastry and/or cuisine curriculum. I believe some countries overseas had similar curriculums, though with a few changes. In the US however I think the programs are completely different because the <a title="Le Cordon Bleu" href="http://www.reluctantgourmet.com/culinary_schools_lecordonbleu.htm" target="_blank" rel="nofollow"><strong>Le Cordon Bleu</strong></a> name is licensed. One thing to note about all the star chefs who attended <a title="Le Cordon Bleu" href="http://www.reluctantgourmet.com/culinary_schools_lecordonbleu.htm" target="_blank" rel="nofollow"><strong>Le Cordon Bleu</strong></a>... many like Colette Peters only took a couple of classes or maybe a three week course instead of all nine months. The three week intensive courses in Paris by the way are a great idea for people short on time because they squeeze the three month curriculum into three or four weeks. When spread out over three months, the classes are very spread out and if you don't do both pastry and cuisine to fill the day, you wonder why you're spending $30K or more to busy part time. While many schools share the name Le Cordon Bleu, they are not all the same. I attended Cordon Bleu in Paris in 2005 where at the time there were up to 9 months of pastry and/or cuisine curriculum. I believe some countries overseas had similar curriculums, though with a few changes. In the US however I think the programs are completely different because the Le Cordon Bleu name is licensed.

One thing to note about all the star chefs who attended Le Cordon Bleu… many like Colette Peters only took a couple of classes or maybe a three week course instead of all nine months. The three week intensive courses in Paris by the way are a great idea for people short on time because they squeeze the three month curriculum into three or four weeks. When spread out over three months, the classes are very spread out and if you don’t do both pastry and cuisine to fill the day, you wonder why you’re spending $30K or more to busy part time.

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