Le Cordon Bleu College of Culinary Arts-Dallas Top Questions

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Serjio

I enjoy attending Le Cordon Bleu of Dallas. When I first started in 2013 the staff was large and the company running well. I only completed one out of the two years and ended in 2014. The staff was falling apart, weither it was instructors or staff quiting or getting fired. Towards the end of my experience, LCB had the leftover instructors teach more than one class. Personally, I enjoyed this because I felt comfortable with the instructor already. I took a year off but re-entered the culinary program to finish my associate degree. Since being back, the school has been very satisfying.