Le Cordon Bleu Paris Speciality : Tourism & Hospitality
programme: Pastry Diploma

I really enjoyed my time at LCB! I’ve found that my skills when I entered the work force were much higher than others. I think though there was a big portion missing in recipe development and composition. True- we did learn it through memorizing the recipes, but we really were missing classes on how different ingredients affect the final textures.. how you can change them… etc. That I still am not an expert in .. and I create recipes! Ouf! Also, I don’t know if you still do a month of sugar work… but that really wasn’t necessary and should be either cut or minimized to just 2 lessons. It’s such a niche skill to know that I would have really preferred more technical skills. I loved the old location. The “rumors” I’m getting about the new location are that it’s not as good, unfortunately – that i’s become more of a money focused/marketing machine. I really hope that this image can be fixed as I love LCB and enjoyed my time there! Oh also – there should be more help for students to get jobs and featuring old students accomplishments – from cookbook launches to new bakeries so that current and old students can support them.