"Wow, thanks! I would love to take you up on that offer; but it will have to wait for now. How is Brazil at this time? When is the best time to come (weather wise). What is a tipical Brazilian dish? I lived in Spain for 3yrs and had a chance to go to…"
"Why don't you come down and do an internship at my restaurant in Brazil?
We don't really work with french classical. More of a fusion approach to things.
On a very nice beach....
Otherwise I like your attitude and wish you all the…"
"If I could've or known how, I would have gone to school in Paris; but LCB, Dallas was the closest I could do and I'm glad I did. I don't think it is about the content because any school can get the same texts. I think is about the…"
"Thats cool .I never looked at it that way.
I was reffering more to the course content and how each person would apply that to the job market. I really don't know what the content is at all of the new franchised schools.I graduated with a Grande…"
"I tell you why LCB; because of their services and Alumni. I am already a Cordon Blue graduate and Alumni and I have had the best help from the school finding a job. I am also getting some networking through our Alumni events that helps us stay…"
"I don't know about the future, i can make as many plans as i can and that doesn't mean that is going to happen. I want to believe that in 15 years i will be still in love with the culinary world, that i will be where i'm the most…"
"I'm a Le Cordon Bleu Alumnus and I chose to go back and get my diploma after 20 years in the industry and already working as an Executive Chef. I spent 15 years working on the line at some of the best restaurants in the nation and some of the…"
"Thats a good answer.From the heart and objective.
I am a Cordon bleu Grad. I got my Grand diplome in Paris '92 with an honorable mention.
I just put up this question because many people are just going after the Name and don't really have…"