(Le Cordon Bleu-San Francisco) First, this school is like any other I suppose,

How this student rated the school

Educational Quality	F	Faculty Accessibility	A+
Useful Schoolwork	B	Excess Competition	B
Academic Success	B+	Creativity/ Innovation	B+
Individual Value	F	University Resource Use	C+
Campus Aesthetics/ Beauty	B	Friendliness	B+
Campus Maintenance	D	Social Life	B-
Surrounding City	A+	Extra Curriculars	D+
Safety	C+

Describes the student body as: Friendly, Arrogant, Closeminded Describes the faculty as: Friendly, Helpful, Arrogant

Male

Quite Bright

Lowest Rating Educational Quality	F

Highest Rating Faculty Accessibility	A+

He cares more about Educational Quality than the average student.

Date: Aug 15 2004
Major: Other (This Major's Salary over time)
First, this school is like any other I suppose, its what you make of it. However the admissions policy is a joke. They will take anyone. And that means you are trying to learn with some great, dedicated people,and a lot of people who don't really give a damn.

The chefs dont seem to know or care about what is going on in other classes. They love to say

you should know this from Basic Skills.

but they dont seem to know that at most you make some of the classic sauces, use some of the techniques, etc just ONCE. In some cases, not even that, just someone at your table made it once.

Then they will throw this at you

you should practice outside school.

which is totally the opposite of what the recruiters tell you. Besides some kids live in the dorms…so they have no kitchen…let alone they aren't able to get the supplies they would need to practice.

A good number of students seem more interested in looking cool and pretending they are some kinda of "gangsta" than learning. These idiots leave trash all over the school and act like animals. Its often like a kindergarten class, with students yelling and running through the hallways like morons.

I do feel sorry for the chef instructors. the school is owned by Career Education Corp, some big company that owns a ton of cooking schools. Its not the chefs' fault that every idiot who can sign his name to a loan application is admitted. I'm sure lots of the chefs hate what has happened to the school. It used to be privately owned, but the owner got her 30 pieces of silver and now its just a diploma factory.

Well, will you learn if you go here? yes, if you bust your butt. the same as any other school. but you have to work hard, because you'll be with a bunch of clowns who have no business being there. They take up the chefs's time because they are too dumb or lazy to do anything, and that means less time for the chefs to work with serious students.

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