I heard from someone that Le Cordon Bleu only teaches the absolute basics and doesn't properly prepare you for work in a professional kitchen. Is CIA better? In general, is CIA more prestigious? Which one has the better instructors, classes, kitchens, etc..?
I would attend culinary, not patisserie. Also, if I did Le Cordon Bleu, it would be in Chicago.
I would attend culinary, not patisserie. Also, if I did Le Cordon Bleu, it would be in Chicago.