<p>I have decided that I want to go to one of the two schools, but wasn’t sure which one had a better reputaion in the culinary industry. If somebody could help that would be great.</p>
<p>I WOULD PROBABLY -OR DEFINITELY- SAY CIA.</p>
<p>of course for better reputation</p>
<p>thanks a lot…anybody else?</p>
<p>Both schools are excellent. In the US, the CIA is indeed more well known, in Europe, the Cordon Bleu has a better reputation. </p>
<p>In the end, chefs learn more in their aprenticeships than in school.</p>
<p>true true…right now I’m leaning more towards cordon, just because I don’t want to have to do the waiter duties at cia…the say half the time you cook or bake and the other have you serve food?</p>
<p>^^Isn’t it all about “serving food?” Personally, I think every chef should have to deliver his own food right to the table and watch people’s faces after they take the first bite. ;-)</p>
<p>CIA is def better and it’s a four year program. I would also check out Johnson and Wales which is considered the 2nd best culinary program behind CIA. They have different locations in NC, Denver, Miami and RI.</p>
<p>Does anybody have input about the italian culinary institue? It seems like that is a pretty good school too.</p>
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<p>Simply untrue. Many will tell you it’s hard to beat a classic French education. Both are great schools and will provide great training. the Paul Bocuse cookink school in Lyon would be another to consider.</p>
<p>Don’t think there’s any less dirty work in France. The French take glee in making their students sweat.</p>
<p>Great thanks!</p>
<p>It is true from anyone you ask. My brother is/will be going to culinary school but prob. to Johnson and Wales. Le Cordon Blue is only a two year program and there located everywhere and not that good. The culinary teachers are at school and many others have said this. We have also done research. CIA and Johnson and Wales are the best culinary schools out there. Also, you get more education at either of those schools VS only two years with an AA. It’s also a lot of money when you can go to better programs. it’s like comparing Le Cardon Bleu with The Art Institute’s. You don’t even compare them with something like CIA, it’s like comparing Yale to Arizona State. You can compare CIA to Johnson and Wales though. CIA the best culinary school in the US and I’m def. not biased. I have done a lot of research too and everyone I talked to agree with me.</p>
<p>Are we talking about Le Cordon Bleu in Paris? They do license their name to other academies but if we’re talking about the real thing it’s had to beat. Bocuse may beat it though and that’s a 3 year program in Lyon France. I don’t think they get to apprentice in Michelin starred restaurants in any US program. IMO, there is no better training. Have a friend writing a book on this currently.</p>
<p>yes I’m talking about going overseas to le cordon(preferably paris) opposed to cia. I’m actually not that worried about BA, I’m more interested in a really great culinary education that will be respected.</p>
<p>I’m sorry no I thought you were talking to about all the Le Cordon Blue’s in the US, the chains. I don’t know anything about the one in Paris. Are the classes taught in French, I guess you would need to be fluent. When someone says Le Cordon Blue, I do not think of the one in France. I didn’t know it even existed, I do know the chains in the US aren’t that good. Sorry for the confusion.</p>
<p>early college, totally cool, i still appreciate your input. </p>
<p>But I would like to know if anyone has heard good things about the italian culinary istitute in nyc.</p>
<p>It’s all cool. I’ve heard of the Italian Institute, but nothing good nor bad.</p>
<p>fair enough, anybody else?</p>
<p>Sorry to revive a 6 month old thread but has anyone heard about FCI in New York City. Just from perusing their website it seems they are at a level well above J&W and LCB (US). I’m only an outsider considering the culinary professions but they seem impressive and Mario Batali endorses them strongly. Which I find interesting considering he dropped out of LCB becuase it was too slow for his tastes.</p>