I took a cooking class at Cordon Bleu and this is what happened...

[@ashchsergievskaya]

Thank you for the video and the reviews of the course!! Great explanation of the difference between French and Italian cuisine. Now I know how to explain why I prefer Italian cuisine 😃

[@GetCooking]

Glad it was helpful!

[@shishirdevaraj3376]

Hello! Is it a good thing to get in to a culinary school to do a diploma in culinary arts as a person who has no experience cooking professionally? I love gastronomy and I love cooking at home. But I’ve never really worked in a restaurant or a café. Even though I’ve more than a decade of working experience in IT/software, my passion has always been culinary arts. So, I’m thinking of switching my domain. Please advise. Thank you!

[@GetCooking]

Hey! will let the community reply on this - i am no chef, just a guy that likes to cook. This was what they call short courses which are usually 12-20hours courses to learn specific techniques...they wont get you in a kitchen, these are just a little bit of fun

[@gaNull]

im studying for a diploma in culinary arts and so far its been a very good experience for formal education, not for working, im at the practical work experience portion right now ie after studing for a year I'm in a kitchen working now and it just cant compare. Yes ive learned alot at school but most of it hasn't translated into actually being useful for work. From a purely financial stand point, not worth. Working in a kitchen is often minimum wage If you truly wish to work in a kitchen it's a from the bottom up experience. But this is just my experience so far, hope this helped, good luck.

[@GetCooking]

Thanks for your experience! this class i attended was what they call short courses designed for amateur cooks who want to learn a few things to use at home. I think they are good fun but do not translate into working in a proper kitchen

[@truckerownerops]

As a formal graduate yes it is worth it if you are serious about the industry. All the skills learned are technics that are used daily in the real kitchen setting. So it's up to the student to learn. But that being said you will not be an executive chef out of school it took me 15 years to get to that level . So education combined with experience will get you there with time.

[@GetCooking]

thanks a lot for the insight!

[@Slothspeare]

Grazie mille per il video informativo! I am from London but I'm currently travelling abroad so I'm unable to tour the school. Did everything run smoothly from the administration side of things? Was it a clean, professional and welcoming environment to study in? I'm interested in doing their three month Gastronomy and Nutrition diploma later this year. Thank you again for the in-depth review!

[@GetCooking]

hey! this was a short course so was a 12h over a few days. We used the prep kitchen and it was great, everything very very professional. They take it all very seriously. for a longer course i do not have experience, but i would assume it is a serious school, also given the cost which is quite high!

[@SelimDiskaya5]

Hey, I'm currently taking culinary lessons at university, and I have two more years until I graduate. Next summer, I'll be doing internships at two Michelin-starred restaurants. After graduation, I'm considering pursuing a Le Cordon Bleu diploma. Is it really worth it? Im kinda confused about that.

[@GetCooking]

I only attended the short courses, this was a 12h one split over 3 days...so the full diploma i am not sure. this is fun for amateur cooks but you are beyond that