Le cordon bleu college of culinary arts Reviews

I enrolled in the 2 week cake decorating course here and I absolutely loved it! The teachers are very professional and I learnt a lot from them in just 2 weeks. The fees are a bit expensive but this is a world-class culinary school so it is expected.

I've taken two short courses there, staff are excellent, not only competent but also passionate about what they do. During the course there are several assistants helping with nuances of preparation and answering questions. Well worth the money.

A prestigious culinary school. Classroom kitchens are fully equipped, clean and tidy. I had a tour there. The staff was nice and competent. I tried a cake in their shop. It was OK, not impressive.

excellent and enjoyable experience baking excellent chefs

This is based on experience of a family member going through LCB and is intended as a heads up to anyone to think really hard before signing up or even considering a cooking career.....
I cannot be sure - but I doubt this establishment has improved in its attitudes since the Marylebone Lane days.
If you are of the slightest anxious disposition then the draconian intolerance of this establishment of anyone being the slightest late (regardless of what transport problems may be affecting everyone in London that day) - will put you into panic.
Expect the reasonable possibility of class schedules leaving you hanging about on the streets of London from midday to evening to be able to attend an evening session - possibly 10 hour days for . - The daily schedules are organised to suit
maximisation of student through-put (i.e. revenue for LBC) and definitely not for the decent consideration of the students.
The teaching staff are total professionals, fantastic and passionate people but the management and administration is totally intolerant of any human frailties.
It's a good place to learn how it feels to be mis-treated, in an industry which - at least in London - will really mis-treat you once you graduate. Upon graduation you can expect to be required to sign-up for a non-minimum wage contract and if you want into a well reputed lunch and dinner restaurant, then expect to be occupied with the job for over 12 hours a day and be paid for about 8 hours. The simulation of that sort of life and treatment will be felt in the way this college runs. So it's certainly good preparation for what's to come.

The school itself was extremely unaccommodating when the 27 tube strike was on and it meant most of the people attending my 3 hour evening course wouldn't be able to get there or away they didn't make any allowances. I would have expected them to either re-schedule the session OR for those that couldn't make it put on another session. The course and the chefs themselves are extremely competent and inspiring so its just a shame that the organisation they represent isn't more flexible and customer friendly - but I suppose they are French after all is said and done!!!

I was a guest at the National Chef of the Year semi-finals, which took place at Le Cordon Blue. I found it impressive to see how perfectly the organization was. There was a lot of stress, the many candidates had to present their dishes at a very fast pace, but that is part of the job and the competition. But this institute has everything perfectly in order and was a very good hostess for this event. The catering provided by Le Cordon Blue and its students was also of a high level. Thanks! Richard (Amsterdam)