• Report: #884415

Complaint Review: Le Cordon Bleu College Of Culinary Arts

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  • Submitted: Thu, May 17, 2012
  • Updated: Fri, February 15, 2013

  • Reported By: Brady — Portland Oregon United States of America
Le Cordon Bleu College Of Culinary Arts
6370 Sunset Blvd Los Angeles, California United States of America

Le Cordon Bleu College Of Culinary Arts Didn't help me get the job they promised, lied about my pay, and starting position big ripoff. Los Angeles, California

*UPDATE EX-employee responds: I'm sorry

*Consumer Comment: Sad story

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 They made me feel like I had to qualify to get into the school but it was all a sham. They give you this basic math test that even a retard can pass. I was really excited at first I watched all the students cooking and it was the type of job I was looking for. During the enrollment I had many questions because I knew the school was expensive.

They told me that I would be able to travel to France and train under the masters during my externship and that I would be able to cook for the Oscars. I'm really excited now whats next???? I asked about the pay and the position I would get after graduation. I was told graduates made anywhere from $14.00 - $20.00 per hour,  that sounded satisfactory to me. They lead me to believe that I would be a Chef after my graduation. My first resume that the schools career counselor Jennifer Johnson helped me put that I was a Chef.

This was very humiliating on my first interview when A real Chef told me what was really going on. I had an interview at the Hollywood Den and the Head Chef said "look man were not hiring for Chef and I'm sorry to tell you this, but it pisses me off that they send people like you who have no idea whats going on but it takes years and years of blood, sweat and tears to become a Chef".

I attended Le Cordon Bleu for the nine month program which costs 24,000. The classes were very crowded, there were 30 students in my class.Thus making it very difficult to get the hands on training I was promised. Many of the instructors were still paying off student loans themselves. Out of the 30 students there was only one success story but this guy was a Chef before he attended the school so that makes sense right?? The Oscars never happened neither did traveling to France. I ended up doing my externship at Sodexho making French fries and salads.

 Many people asked what a Le Cordon Bleu student was doing working in a cafeteria and I said I'm doing my externship. Many of the customers would laugh but they felt sorry for me because at that point I was feeling like maybe this was a huge ripoff.

After my graduation it was very difficult for me to find a job because most places want years of experience before they even consider hiring you. I went to talk to Jennifer Johnson and she mentioned Tender Greens. I went to Tender Greens and was hired immediately. The pay started at 9.00 per hour, however I couldn't even get 40 hours. Most of my co-workers were illegal aliens who had never been to school and they were getting the same pay as I was. Hey wait I went to Le Cordon Bleu the prestigious school who promised me big bucks.

I decided to go look for a fine dining job only to find out that the pay was no better. I found that most Chefs only make $16,000 - $24,000 per year and they work ridiculous long hours. I am now working at Panda Express the pay is still low and they don't care that I have a Le Cordon Bleu certificate. I am still in debt paying off my $24,000 school loan. I hope that people research this school before attending. You can go to a community college or wash dishes and work your way up to cook. Nobody cares about Le Cordon Bleu. The School told me that with the certificate I would be able to demand more pay and that's a big joke. My dreams are crushed I can't go back to school and I'm stuck making a little more than minimum wage.  Brady Portland, Oregon

This report was posted on Ripoff Report on 05/17/2012 09:43 PM and is a permanent record located here: http://www.ripoffreport.com/r/Le-Cordon-Bleu-College-Of-Culinary-Arts/Los-Angeles-California-90028/Le-Cordon-Bleu-College-Of-Culinary-Arts-Didnt-help-me-get-the-job-they-promised-lied-ab-884415. The posting time indicated is Arizona local time. Arizona does not observe daylight savings so the post time may be Mountain or Pacific depending on the time of year.

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#1 UPDATE EX-employee responds

I'm sorry

AUTHOR: Spence - ()

It's a shame that people keep going to these schools as one will get the same education at a community college as they will get at a LeCordon Bleu school. There are some admissions reps that will straight up lie to meet their quota and keep their jobs. When you graduate you're not a chef and they get around the argument by stating they "train you to become a chef." If you don't already have extensive experience in the field then you shouldn't go to school here. Go to a community college first. The students at Scottsdale Community College go to the kitchen during the 1st week of their program, they take their 2nd year academic classes online and receive the same Associates of Occupational Studies in Culinary Arts...for $5000 dollars. LeCordon Bleu just doesn't make sense for the money it charges.


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#2 Consumer Comment

Sad story

AUTHOR: JM - (United States of America)

But not an uncommon one.

People need to realize that there isn't any easy money in the culinary industry.   Whether you go to a culinary school or not, you're virtually always starting out on the bottom rung as a prep cook, making $8-10 an hour.  Having a viable degree can help later down the road when it comes to being more competitive for higher jobs, or to get your foot in the door, but its going to take years of hard work before it pays off for you.   It would also be advisable to research the top culinary schools, of which Le Cordon Bleu falls somewhere on the bottom rungs, its basically the University of Phoenix of the culinary world.   Places like the Culinary Institute of America, Johnson and Wales and Kendall College in Chicago are far better options, although still pricy.

Many top chefs simply were individuals who walked through the door of a restaurant without any real experience, took the lowest  job available and worked their way up over the years without having any sort of culinary education.

Bottomline, culinary school grad or not, the pay is crap and will be crap for the next few years, eventually though as you improve and develop as a culinary professional, the salary rises and as an executive chef you can easily be in the $100,000 a year plus category for salary, but only if you've put in the proper amount of sweat equity.  
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