I'm in love with The French Culinary Institute, Le Cordon Bleu London, and Le Cordon Bleu Paris. All of them appear to offer excellent programs and all of their graduates seem to be very respected in the culinary world. I'd like some feedback from chefs or alumni to help make my final decision. Anything you can tell me would be greatly appreciated. Thanks!
I'm trying to decide between cooking schools. Help, please!?
- Thread starter Julianna
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