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Talk:Le Cordon Bleu College of Culinary Arts in Chicago

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Alright, then....well, hey, there's always the Culinary Institute of America in New York. Ajax 777 (talk) 14:28, 3 February 2009 (UTC)[reply]

Well as a current student and soon-to-be-graduate of the culinary certificate program, I have quite a bit to say about the school and sorry Ajax 777, but I think your experience was a fluke. I feel that admissions outright lied about the program: the schedule, the hours involved, and especially the externship... and the application process was a joke. In order to be accepted to the school all you need to say is "I’d like to learn how to cook and I have money". I’d be interested in knowing the drop out rate of the school because as far as I can see, they'll accept anyone with a checkbook. 5 people dropped out of my class within the first week and another 5 dropped out throughout the rest of the program.

I think I should elaborate on my first statement about admissions lying. Not only do they lie, but they are the most uninformed people I have ever met. This also goes for the rest of the administration. I cannot express my disgust with the career services department. Just last week I had to march in and demand that someone see me because I had gotten brushed off about 6 times in the previous week. I got bumped from one appointment because the "schedule just filled up and they don't have time for me"... isn't that why i made the appointment in the first place, to make damn sure that they could see me? so, I rescheduled at THEIR earliest convenience (a WEEK later) only to show up that day (I WALKED to the school to be on time since the bus was running 20 minutes late) only to be told that the person I had an appointment to see had called in sick. I don't care how sick they were, give me a damn call or email me so I could've saved myself the mile walk in 20 degree weather.

And don't even get me started on the externship... does anyone at this school know what's going on? Has there ever been a staff meeting in the history of the school? No one seems to know what's going on so they jut refer you to the next uninformed administrator.

The classes are great, the chefs are great. The administration needs a serious overhaul. Purchasing needs to hire some extra help... how can i be paying $200 per day and not have any shallots or garlic in my classroom? Why in my pastry class did we not have any cream cheese on the day we were supposed to make cheesecake?

The cost is another thing... after talking with some of my fellow students, i learned that some of them paid only around 13k, while some paid 15k, and quite a few actually paid around 19k... most of them being Illinois residents!! I could go on for days with complaints about this school. I’ll be glad to get my diploma and be done with the place. for anyone thinking about becoming a student, seriously consider how much bull you want to deal with and I recommend researching other culinary programs in the area before you make a final decision.. Just a thought. —Preceding unsigned comment added by 68.164.10.144 (talk) 04:45, 19 January 2009 (UTC)[reply]


"Word of advice however, make sure anything an administration rep promises you, get in writing. CHIC admin reps are notorious for saying anything just to get you to sign on the bottom line, and once you're committed, there is no turning back."

I have no idea where this came from. Does anybody have any idea about the validity of this statement? Satiravelvet (talk) 17:31, 27 December 2008 (UTC)[reply]

It's someone who has no knowledge whereof they speak. I myself have dealt with the people at the school and they bent over backwards to accommodate me in every way, right down to the most minute of details... It is in and of itself a slanderous statement, and could be grounds for litigation since nobody could back up such a preposterous claim in a court of law, so I don't expect the statement's author to step out of the shadows for that very reason. Ajax 777 (talk) 05:40, 7 January 2009 (UTC)[reply]

Talk of litigation is ridiculous, apparently "Free & Open Source" is not very well understood by some. As for the "author stepping out of the shadows", only after you prove that your legal name truly is "Ajax 777", maybe one should take one's own advice, unless of course you are a CHIC employee?

I will say that the word "notorious" may not have been all that fair and I will change that. I am guessing from your comments that you are/were a student and have devoted your time to guarding this page from anything negative being written about CHIC, or a CHIC employee performing damage control. I am happy that your experience at CHIC was so positive that it has motivated your actions here. Unfortunately mine were not so positive and from talking first hand to students around campus, neither were theirs. In fact I have heard more negative comments and expressed disappointment rather than positive comments and experiences.

Students have been told everything from lockers being personally assigned to them to falseness in their schedules and how the externship programs work.

Perhaps my personal complaints should be taken to the Higher Learning Commission in the form of grievances instead?

But until then, as you see fit to guard this page, I see fit to alert all whom are interested in this school, and are locked in for several thousand dollars of tuition, to get what they are told in writing. Such a simple thing like that should not be so threatening to CHIC, if it is, then there is all the proof anyone really needs now isn't it?

Requested move 30 September 2015

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The following is a closed discussion of a requested move. Please do not modify it. Subsequent comments should be made in a new section on the talk page. Editors desiring to contest the closing decision should consider a move review. No further edits should be made to this section.

The result of the move request was: moved to Le Cordon Bleu College of Culinary Arts in Chicago. DrKiernan (talk) 14:01, 9 October 2015 (UTC)[reply]

Cooking and Hospitality Institute of Chicago → Le Cordon Bleu College Of Culinary Arts in Chicago – College has officially changed names and this is mentioned in the first sentence of the article. Changing the naming convention will bring more users to the site and increase traffic. Ceslee21 (talk) 18:43, 30 September 2015 (UTC)[reply]

The above discussion is preserved as an archive of a requested move. Please do not modify it. Subsequent comments should be made in a new section on this talk page or in a move review. No further edits should be made to this section.
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