I was elated to hear the news that the Le Cordon Bleu schools in North America will be shutting down. I first heard the good news from a fellow victim of the school.
Lol…yeah, the text was so random and I was tired. I had a slight brain fart there for a minute. When I saw the words “shutting down“, I sort of figured he was talking about…oh I don’t know…some random establishment (for some reason, I was thinking a restaurant. He has sent me random texts about some random restaurants closing in the past, so). As rightful as the shutting down of the Le Cordon Bleu schools are, the fact that “lcb” had actually meant Le Cordon Bleu, was a bit of a shocker. It was bound to happen eventually, but I didn’t expect it to happen any time soon.
If you have read my long-winded post of Le Cordon Bleu College of Culinary Arts, you know exactly how I feel about that school and what my experience was like there. I won’t bore you by revisiting all the reasons why that school is a joke.
In case you have missed it, I have taken the liberty of uploading the notes, recipes, and PowerPoint lecture notes that we had gone through in the culinary program. Yeah, what others have paid $50k for, I am sharing with you for free. You’re welcome.
I hate that the articles on Grub Street and LA Times associate the school name with Julia Child, who attended the highly acclaimed school in France. The chef instructors at the real Le Cordon Bleu would probably die in shame to even be associated with the campuses in America, who merely uses the name to enroll students in the “Le Cordon Bleu PROGRAM”. In fact, I have met chefs from Le Cordon Bleu of France and they just seem to laugh at the Le Cordon Bleu programs in America and call it a “joke”.
The school has been faced with enough law suits (ruled in favor of the students) to further prove what kind of a fraud is being run. It makes me happy that the years of scamming innocent victims is finally coming to an end.