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Businiess name:
Le Cordon Bleu Clg-Clnry Arts
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Review by:
citysearch c.
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Review content:
I attended WCI in 1995, and it seems NOTHING has changed. They promised I would be a "CHEF" - only to find out after six weeks they only guarantee you to a "certified cook" level. We argued; they threatened me with defaulting on a loan I never took. I attended two other "classes" and same MO. Screaming, "You aren't smart enough to know how to mop a floor, I have to show you!" So, you don't even have to be smart enough to use a mop to be accepted. I quit and got a business degree from PSU. You know the place, the REAL school just up the street. When I went there it was $14,000 to run their three restaurants, for FREE. Now it is $40K+ You would be wasting a lot fo money and a lot of your learning time going to this "skool." Think about it, down $40,000, work for one year for free, and lose potential earnings (albeit at $9/hr.) of roughly $18,700 (52wk x 40hr/wk x $9/hr) base pay and another $7020 (assuming a minimum of 10 hours of overtime per week at $13.50 per hour, 52 weeks, which is an underestimate in a kitchen). You are out A WHOPPING $65720 for the year. Isn't that like a few years pay (maybe more)? Don't go to school for cooking, do a paid internship. You'll be happier in the long run, trust me.
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