The chefs are awful, very mean-spirited to students. They have an over 50% failure rate. They accept many students knowing that over 50% will quit. The staff are awful to the students. $40,000, and if you are one minute late on payments they will call you every day. There is a new school, Oregon Culinary, I switched to that and they were wonderful, half the price.
Pros: None
Cons: The administration and staff
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