Culinary Arts School Video Tour | Le Cordon Bleu
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- Опубликовано: 1 июн 2024
- Step inside our kitchens and see how Le Cordon Bleu leads the way in one of the country's premier culinary arts programs.
Tour Le Cordon Bleu campuses virtually and experience what it's like to be immersed in a hands-on training environment dedicated to students' culinary creativity. For more information about Le Cordon Bleu and its campuses, please visit: www.chefs.edu/Request-Information
Le cordon bleu is a great school with all those instructors just like camousn college culinary arts program is wonderful program
I swear when I was younger it was my dream to be a chef now being 22 I dont know but this is getting my inspiration back I cook but not tooften
Age doesn't matter
My mom is sending me to le cordon bleu when I'm 18
Imma go there once I’m done with high school 😍
RJ 956 U finished high school yet?
Pray for me... One day, I will be U student if God will bless me with that opportunity
Vegas sounds like it would've been a fun campus
i hope le cordon bleu opening new school in indonesia,
agree
What the.....?????? That was my chef.......... LOL...... Krazy
Mom, i want to be a chef ! =D
I looked up the tuition for a 16 month beginner course in France at Cordon Bleu. IT COSTS $63,000 USD....
Yep, more than Harvard. But it is the mothership. You get REAL training there, and a guaranteed job AFTER graduating.
one day i will be there for sure
Siddarth Gupta were you there at all?
R u there yet?
Como eu fasso para conseguir uma bolsa para entrar na escola no le cordon ble
Boa noite. Excelente
Por favor venham para o Brasil , gostaria MT de ter a oportunidade de estudar nesta escola ...meu sonhooooo
Como eu fasso para conseguir uma bolsa para le cordon ble
I thought they close already.
I went to school here, now I boil hot dogs at weinerscithel. 😃
I'm a cake decorator at Baskin robins
I want to know the job opportunities in the culinary field. if anything, I'd love to be a instructor at one of the campuses how could that be possible?
If you are in the United States, this "school" was a scam and all branches are now closed. But there are overseas real schools, with real prospects. For you to be an instructor at one of these schools, you got to have experience in managing a brigade of chefs. Maybe 10+ years of hands on experience, both front and back of house. About 85% of restaurants close their doors in less than a year. I have some experience, a friend of the family owns a successful restaurant, still operating to this day. It is hard work, if you are not 101% commuted, consider another career.
The fee is very expensive,I can’t afford that...
i would be a great student i have alot of Resturant experience
Antonio Green me to its all i know. Im a beast in the kitchen.
Quiero estudiar ahi!!! pronto con el favor de dios
Using a blowtorch directly of foods is not advisable in terms of food safety. remember. " It is a kind of showmanship, style or Cooking arts".
It is my dream to study there
"study"
O myy.I want to study there
Donna Castorico they closed up lol.
So do i need to learn french to be at recording blu
I cant talk from personal experiance but ive done some research since im planning to attend myself. In paris you do not need to know french, it would help but it't not necessary . The classes are thought in french but there is always an english translator.
I have been haunted by the closure of all the North America LCB campuses, ever since I heard about the impending closure several years back. I was a student there in 2004 through 2005. My story is very unique, and it was a tremendous challenge for me to finish the program, much less to enter it. I still do not understand, completely, why the school is closed down, but I know it had something to do with money. Whatever the reason, I have not been involved with the industry for some time, and I long for the days when I was a student there, learning at the hands of mostly awesome instructors. With the possible exceptions of the CIA or Johnson & Wales, I know of no culinary school anywhere in the country that even comes close to the caliber of learning that we got at LCB. The Community College programs that I have observed lag Far Behind by comparison.
The north america campus closed because they were not following the LCB standards.
@@franckchef8771 perhaps it would help my understanding if you were willing to provide some additional details to support that statement. Certainly, I cannot vouch for anything that happened after I left the program. But at least at the time I attended, the standards being followed we're very high. I have been led to believe for some time now that the problem was mostly Financial in nature and had little if anything to do with the quality of the education provided.
@@twosocks1976 it was both. They were not following the recipes and teaching methods. The demo room was not existing as I remember. I was a LCB technical director for 8 years and I remember when USA was not part of LCB accounts. Our team from London had to go and check. The reports were not good at all.
@@franckchef8771 I admit that I lost touch with the industry, and with LCB, for quite some time after I left school. I just think it's sad, because at least when I was there, it was a great program and a great school, and the majority of Chef instructors did very well. I would like to think that I was there during it's golden age of swords. Whatever factors contributed to its demise, I'm sure in confidence was a major factor. It didn't have to happen. I went back in 2018 as my campus was shutting down most of the kitchens I had made song many memories in were dark and closed. Restaurant kitchen was being used as a storage area that was completely dark. It was all so sad. I wish like hell I understood more fully exactly what happened, and why. Some of the greatest memories were made on that
@@twosocks1976 I totally understand your feelings. However the campus abused the brand without authorization from Paris. Internal affairs and contracts had not been respected. In the vidéo for example, the chef introduce himself has the director of LCB. I never met him.
i want to be a student at LeCordonBleu
Antonio Green the schools are closing soon.
Gabe Salinas why tho? all cordon bleu around the world?!😲
Antonio Green me too
Antonio Green no you don't no you don't trust me
is this really a private school?
How mutch cust money. To study here. Tell me plz
depends on the course you choose. But at least for the Paris campus it would be 48 700 euro for a Grand Diplôme.
and a cuisine diploma would be 29 000 euro
It should be noted that this price also includes the uniform and tool set. As well as most courses are 9 months.
@@neko6990 thank's
Hi I am 10yrs old and coming here is my dream..
I protest the director of this video for choosing Enoki to interview instead of that cool girl with red hair and tattoos who is also working at the same place..
Perfect culinary schoool
please I wany scholarship in SEATTLE
Renan Rodrigues yeah that will never happen spend your college money elsewhere
TROLL...
why cant there be le cordon bleu in victoria bc yes they should have one here to compete againest camousn college
🤔✨🤴🏾✨
# STEAMED SUSHI, NO MORE PARASITES OR TAPEWORMS
OR COOKED IN LEMON JUICE OR LIME JUICE NATURALLY😋🤴🏾🧏🏾♂️😊
JUST DO IT........................................FROM BOISE IDAHO USA
I love Steve cook.
Considering tasting of food before submission to the waiter... How will a vegan taste it?😅
After many years employed in hotel and restaurants, my opinion of cordon bleu students and graduates has suffered.In my experience they suffer from an expanded ego and are really not knowledgeable when it comes to the finer points of working in a real restaurant.It is not all pretty and sometimes there are jobs that must be done,whether you like it or not,and there are no underlings to do them. For example ,running to the basement for more supplies or peeling potatoes or taking the garbage out. Too often these jobs are avoided by the chefs and consequently they leave that position only to find more problems elsewhere.
a career with 8.99 per hour pay --- Welcome to Culinary Arts
cooking is awesome. BUT THE PAY SUCKS AS A LINE COOK . EVEN FOR CHEF AND SOU CHEF 65K YOU WILL HIT THE CAP OF THE CAP
may be you saying it because you have never studied at cordon blue?
69th comment
this is for after the school: ruclips.net/video/c8QYv0LjA7k/видео.html&
The host is a joke
That was the point...
This place is shut down. It is a a scam
crap school invest your money elsewhere, they are better schools out there!!
lou chef how do u know ??
I don't like how Americans in particular season meat. This just washing the meat in water and then sprinkling a ton of powder seasoning on both sides of the meat and then searing it in oil ain't right!
this way of seasoning meat is used on a nearly almost worldwide scale
no no no! because first of all meat is supposed to be washed and cleaned with lime, lemon or vinegar! You are supposed to get all the bloody parts and freshness of the meat off of it as much as possible. And in the very rare cases you do not have lime or vinegar, you can clean it in a mixture of flour and water to take off the slime of the meat. THEN you proceed to season the meat with GREEN SEASONINGS. Example, celery, green pepper, pimento, garlic, chive or green onion, hot pepper and chadon beni! This kind of seasoning not only enhance flavor but add loads of nutrients to any dish!
+Wildhoney what the fuck are you talking about
Bob Bob really?? to ask a simple question you have to use foul language? That ain't cool bruh!
+Wildhoney this is the internet