Cordon Answers
Does the tittle "cordon Bleu" make a difference in the work force?
Q. I'm currently on the process of starting a cordon bleu culinary school and i wanted to know if it made a difference in finding a job.
Asked by rocketman_1232000 - Tue Oct 3 19:48:46 2006 - Primary & Secondary Education - 2 Answers - Comments
A. sounds kinda specialized.
Answered by earl - Tue Oct 3 19:51:11 2006
Q. I'm currently on the process of starting a cordon bleu culinary school and i wanted to know if it made a difference in finding a job.
Asked by rocketman_1232000 - Tue Oct 3 19:48:46 2006 - Primary & Secondary Education - 2 Answers - Comments
A. sounds kinda specialized.
Answered by earl - Tue Oct 3 19:51:11 2006
What can I make with chicken cordon blue for my wedding dinner?
Q. I'm doing a small wedding and I don't have much money to spend so I'm making the wedding dinner. I know what the main dish is (chicken cordon blue) but i don't know what else to cook. I want it to seem like Fancy like i cooked all day on it. PLEASE help me I only have like 7 weeks until my wedding day. THANKS!!
Asked by KC - Fri Aug 22 15:50:30 2008 - Cooking & Recipes - 12 Answers - Comments
A. asparagus. get fresh asparagus, cut ends off and wash. you can put them into a 9X13 pan. pour olive oil onto asparagus in the pan. set aside. take red onions and gut into small strips place into pan. take whole button top mushrooms and de-stem cut into quarters place in pan. lightly turn all ingrediants over and mix in 9X13 pan. add a bit more olive oil. salt and peppar to taste and 4 whole diced cloves of garlic into pan. add two sticks of soften butter that has been sliced up ontop of all the veggies. cover with aluminum foil and bake in over at 400 degrees for approx 30-45 minutes. also you could do rustic smashed potatoes as well. take red potatoes and boil them just like you would for regular mashed but leave the skin on. you can add… [cont.]
Answered by lose40k - Fri Aug 22 16:24:50 2008
Q. I'm doing a small wedding and I don't have much money to spend so I'm making the wedding dinner. I know what the main dish is (chicken cordon blue) but i don't know what else to cook. I want it to seem like Fancy like i cooked all day on it. PLEASE help me I only have like 7 weeks until my wedding day. THANKS!!
Asked by KC - Fri Aug 22 15:50:30 2008 - Cooking & Recipes - 12 Answers - Comments
A. asparagus. get fresh asparagus, cut ends off and wash. you can put them into a 9X13 pan. pour olive oil onto asparagus in the pan. set aside. take red onions and gut into small strips place into pan. take whole button top mushrooms and de-stem cut into quarters place in pan. lightly turn all ingrediants over and mix in 9X13 pan. add a bit more olive oil. salt and peppar to taste and 4 whole diced cloves of garlic into pan. add two sticks of soften butter that has been sliced up ontop of all the veggies. cover with aluminum foil and bake in over at 400 degrees for approx 30-45 minutes. also you could do rustic smashed potatoes as well. take red potatoes and boil them just like you would for regular mashed but leave the skin on. you can add… [cont.]
Answered by lose40k - Fri Aug 22 16:24:50 2008
How long do I cook Chicken Cordon Blue?
Q. Hi Everyone, I'm cooking 3, just over 12 ounces each of chicken cordon blue. I am cooking it at 350, how long am I looking at before it's done. I got it fresh from the store and they usually put the cooking directions on there, but this time they didn't. I remebered 350 degrees and that's it. Any suggestions? Thanks in advance.
Asked by Bug's Mom - Wed Jun 13 21:42:24 2007 - Cooking & Recipes - 3 Answers - Comments
A. Easy! simple chicken cordon bleu 4 skinless, boneless chicken breast 4 slices Swiss or Provolone cheese 4 thin sliced smoked ham 1 4 cup all-purpose flour 1 egg; beaten 1 cup Italian seasoned bread crumbs 4 tablespoons butter 1 2 cup chicken broth 1 cup whipping cream Pound chicken breast to 1 4-inch thickness. Sprinkle each piece on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on each breast. Roll up each breast using toothpicks to secure if necessary. Dredge each in flour, shake off excess, then in egg and finally in bread crumbs. Place seam side down in baking dish that has been sprayed with Pam. Place 1 tablespoon butter on each piece of chicken. Bake at 350deg for 35 minutes until juices run clear. Meanwhile,… [cont.]
Answered by Penney w - Wed Jun 13 21:44:50 2007
Q. Hi Everyone, I'm cooking 3, just over 12 ounces each of chicken cordon blue. I am cooking it at 350, how long am I looking at before it's done. I got it fresh from the store and they usually put the cooking directions on there, but this time they didn't. I remebered 350 degrees and that's it. Any suggestions? Thanks in advance.
Asked by Bug's Mom - Wed Jun 13 21:42:24 2007 - Cooking & Recipes - 3 Answers - Comments
A. Easy! simple chicken cordon bleu 4 skinless, boneless chicken breast 4 slices Swiss or Provolone cheese 4 thin sliced smoked ham 1 4 cup all-purpose flour 1 egg; beaten 1 cup Italian seasoned bread crumbs 4 tablespoons butter 1 2 cup chicken broth 1 cup whipping cream Pound chicken breast to 1 4-inch thickness. Sprinkle each piece on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on each breast. Roll up each breast using toothpicks to secure if necessary. Dredge each in flour, shake off excess, then in egg and finally in bread crumbs. Place seam side down in baking dish that has been sprayed with Pam. Place 1 tablespoon butter on each piece of chicken. Bake at 350deg for 35 minutes until juices run clear. Meanwhile,… [cont.]
Answered by Penney w - Wed Jun 13 21:44:50 2007
How long to cook a frozen cordon bleu for?
Q. I really want a cordon blue but no idea how long to cook it for in the oven, mind you it's frozen Thanks everyone
Asked by ca4btts - Sat Aug 13 05:46:19 2011 - Cooking & Recipes - 1 Answers - Comments
A. They cook for 30 to 40 minutes at 350 degrees. The package says 30 but I like it crispy!
Answered by - Sat Aug 13 07:45:12 2011
Q. I really want a cordon blue but no idea how long to cook it for in the oven, mind you it's frozen Thanks everyone
Asked by ca4btts - Sat Aug 13 05:46:19 2011 - Cooking & Recipes - 1 Answers - Comments
A. They cook for 30 to 40 minutes at 350 degrees. The package says 30 but I like it crispy!
Answered by - Sat Aug 13 07:45:12 2011
I want to study at Le Cordon Bleu Sydney or London but can't afford the tuition fees! How do I find a sponsor?
Q. The patisserie course is $26,000 AUD. I would be very willing to work for my sponsor or to organise similar, after I have graduated from 'Le Cordon Bleu' which is the ONLY Hospitality Institute that runs a 5 diamond restaurant, graduates are highly sort after from Le Cordon Bleu. Please help!!
Asked by Emma B - Fri Nov 23 05:02:55 2007 - Studying Abroad - 1 Answers - 1 Comments
A. One of two ways: 1. Ask the institute for a scholarship. You never know, it may work! 2. Approach a prestigious restaurant now to work out conditional sponsorship in return for a contract to work for them for however many years you agree on to repay your debt. Good luck.
Answered by - Mon Nov 26 23:34:41 2007
Q. The patisserie course is $26,000 AUD. I would be very willing to work for my sponsor or to organise similar, after I have graduated from 'Le Cordon Bleu' which is the ONLY Hospitality Institute that runs a 5 diamond restaurant, graduates are highly sort after from Le Cordon Bleu. Please help!!
Asked by Emma B - Fri Nov 23 05:02:55 2007 - Studying Abroad - 1 Answers - 1 Comments
A. One of two ways: 1. Ask the institute for a scholarship. You never know, it may work! 2. Approach a prestigious restaurant now to work out conditional sponsorship in return for a contract to work for them for however many years you agree on to repay your debt. Good luck.
Answered by - Mon Nov 26 23:34:41 2007
How long do I bake pre-cooked chicken for cordon bleu?
Q. I have precooked chicken breast fillets that are a little thin, and i was planning on making cordon bleu with them. They wouldn't be frozen, obviously. How long should I bake this at 350 degrees? also, would it be bad to make this without breading the chicken?
Asked by tolkienrox89 - Mon Jun 22 21:22:10 2009 - Cooking & Recipes - 2 Answers - Comments
A. I woudn't even make it with pre-cooked chicken. It wont roll right or hold the shape.
Answered by Happiest in the kitchen. - Mon Jun 22 21:29:04 2009
Q. I have precooked chicken breast fillets that are a little thin, and i was planning on making cordon bleu with them. They wouldn't be frozen, obviously. How long should I bake this at 350 degrees? also, would it be bad to make this without breading the chicken?
Asked by tolkienrox89 - Mon Jun 22 21:22:10 2009 - Cooking & Recipes - 2 Answers - Comments
A. I woudn't even make it with pre-cooked chicken. It wont roll right or hold the shape.
Answered by Happiest in the kitchen. - Mon Jun 22 21:29:04 2009
Is it a wise choice to train both at the CIA and Le Cordon Bleu?
Q. Since the Le Cordon Bleu specializes in French Cuisine, wouldn't it be ideal if one first trains in general culinary arts at the CIA and then specializes in French cuisine at Le Cordon Bleu? Please don't spit shit at me... Some serious answers?
Asked by chaitanya m - Tue Mar 25 04:45:46 2008 - Other - Education - 3 Answers - Comments
A. Yes it is wise then you can spy on other chefs. Central Intellegence Agency, get it CIA. No one or the other should be fine.
Answered by John D. - Tue Mar 25 04:53:58 2008
Q. Since the Le Cordon Bleu specializes in French Cuisine, wouldn't it be ideal if one first trains in general culinary arts at the CIA and then specializes in French cuisine at Le Cordon Bleu? Please don't spit shit at me... Some serious answers?
Asked by chaitanya m - Tue Mar 25 04:45:46 2008 - Other - Education - 3 Answers - Comments
A. Yes it is wise then you can spy on other chefs. Central Intellegence Agency, get it CIA. No one or the other should be fine.
Answered by John D. - Tue Mar 25 04:53:58 2008
Why did my red cheeked cordon bleu stop singing?
Q. I recently purchased a red cheeked cordon bleu finch. For the first few weeks he sang like crazy but now seems to have lost his voice. He does alot of squeeking, but seems like he's lost his voice. Any ideas?
Asked by michelluca2004 - Mon Jul 19 12:39:37 2010 - Birds - 1 Answers - Comments
A. How long has it been since he's stopped singing? He probably just needs a little break. Jamie
Answered by horse freak - Mon Jul 19 15:14:52 2010
Q. I recently purchased a red cheeked cordon bleu finch. For the first few weeks he sang like crazy but now seems to have lost his voice. He does alot of squeeking, but seems like he's lost his voice. Any ideas?
Asked by michelluca2004 - Mon Jul 19 12:39:37 2010 - Birds - 1 Answers - Comments
A. How long has it been since he's stopped singing? He probably just needs a little break. Jamie
Answered by horse freak - Mon Jul 19 15:14:52 2010
What can i serve chicken cordon bleu with?
Q. I want to prepare a lovely meal for my husband, so far i have got the chicken cordon bleu recipe but i would like to know what would it go best with? i.e rice, pasta, french fries, etc. please advice!!!
Asked by NiEn - Mon Jun 25 08:40:51 2007 - Cooking & Recipes - 8 Answers - Comments
A. I would make this with a green vege - broccoli, peas, beans. baked potatoes supreme 2 large Idaho potatoes, baked 1 egg, hard cooked, peeled, and grated coarsely 4 cups broccoli, chopped (optional) 1/2 cup grated mozzarella cheese (reserve a few spoonfuls for topping) 4 strips bacon, sauteed and crumbled or chopped 4 teaspoons butter (2 for each potato) 1/4 cup sour cream 1/3 teaspoon each salt and pepper Wash and cut up broccoli (optional), set aside. Scrub potatoes, then rub with a small amount of vegetable, peanut or olive oil. Cook in microwave until fork tender, about 10 minutes, depending on size of potatoes and wattage of your oven. While potatoes are cooking, steam or simmer broccoli until just tender but still crisp. When broccoli… [cont.]
Answered by chris w - Mon Jun 25 08:47:58 2007
Q. I want to prepare a lovely meal for my husband, so far i have got the chicken cordon bleu recipe but i would like to know what would it go best with? i.e rice, pasta, french fries, etc. please advice!!!
Asked by NiEn - Mon Jun 25 08:40:51 2007 - Cooking & Recipes - 8 Answers - Comments
A. I would make this with a green vege - broccoli, peas, beans. baked potatoes supreme 2 large Idaho potatoes, baked 1 egg, hard cooked, peeled, and grated coarsely 4 cups broccoli, chopped (optional) 1/2 cup grated mozzarella cheese (reserve a few spoonfuls for topping) 4 strips bacon, sauteed and crumbled or chopped 4 teaspoons butter (2 for each potato) 1/4 cup sour cream 1/3 teaspoon each salt and pepper Wash and cut up broccoli (optional), set aside. Scrub potatoes, then rub with a small amount of vegetable, peanut or olive oil. Cook in microwave until fork tender, about 10 minutes, depending on size of potatoes and wattage of your oven. While potatoes are cooking, steam or simmer broccoli until just tender but still crisp. When broccoli… [cont.]
Answered by chris w - Mon Jun 25 08:47:58 2007
How do Cordon Bleu graduates afford to pay back their student loans after they graduate? I can use some help.?
Q. I am considering going to Cordon Bleu in Austin for culinary school,but I was working out how much I would have to borrow and how much my loan payments would be when I graduate and it's so expensive! I would like to know how other graduates are doing it bc I'm afraid I'm going to graduate and not be able to afford my loan payments. Do they actually make enough money to cover all of their expenses when the graduate?
Asked by rmg4999 - Tue Nov 17 09:14:14 2009 - Financial Aid - 1 Answers - Comments
A. This article in the New York Times shows what happens to many -- but not all -- culinary school graduates. Warning, it's depressing. I've pasted some of it here. Rick Park wanted to be a chef. So ... he enrolled in culinary school. Two years after graduation ... Mr. Park makes $10.50 an hour at a bistro in Austin best known for its French fries, trying to pay down his student loans. While he dodges phone calls from the bank, his mother helps him make his $705 monthly payments, almost twice his weekly take-home pay. ''I wouldn't wish this on anyone. I put my degree on applications, and they make fun of me for it.'' He owes about $46,200 in student loans. Although the restaurant industry is expected to create two million new jobs in the next… [cont.]
Answered by naniwako - Tue Nov 17 09:33:35 2009
Q. I am considering going to Cordon Bleu in Austin for culinary school,but I was working out how much I would have to borrow and how much my loan payments would be when I graduate and it's so expensive! I would like to know how other graduates are doing it bc I'm afraid I'm going to graduate and not be able to afford my loan payments. Do they actually make enough money to cover all of their expenses when the graduate?
Asked by rmg4999 - Tue Nov 17 09:14:14 2009 - Financial Aid - 1 Answers - Comments
A. This article in the New York Times shows what happens to many -- but not all -- culinary school graduates. Warning, it's depressing. I've pasted some of it here. Rick Park wanted to be a chef. So ... he enrolled in culinary school. Two years after graduation ... Mr. Park makes $10.50 an hour at a bistro in Austin best known for its French fries, trying to pay down his student loans. While he dodges phone calls from the bank, his mother helps him make his $705 monthly payments, almost twice his weekly take-home pay. ''I wouldn't wish this on anyone. I put my degree on applications, and they make fun of me for it.'' He owes about $46,200 in student loans. Although the restaurant industry is expected to create two million new jobs in the next… [cont.]
Answered by naniwako - Tue Nov 17 09:33:35 2009
Best way to make chicken cordon bleu?
Q. I just made mine last night, I got the recipe online. But it didn't turn out looking like cordon bleu lol. It was more like reverse cordon bleu. It was still good though, I just wanted it to really look like one. On the recipe, it had me use flour & paprika to cover the chicken. Should I use breadcrumbs instead? It was so hard to seal each chicken w/ ham & SWISS using a toothpick. Any other way to cook it? I would also like to use less fat (I used half butter & half extra virigin olive oil instead of full butter).
Asked by LeoBeau - Thu Jul 12 00:18:35 2007 - Cooking & Recipes - 5 Answers - Comments
A. I have this recipe saved because it works really well: Chicken Cordon Bleu 4 skinless, boneless chicken breast halves 4 slices Provolone cheese 4 slices Prosciuto 3 tbsp. flour 1 tsp. paprika 6 tbsp. butter 1/2 cup white wine 1 tsp. chicken or beef bouillon granules 1 cup heavy whipping cream 1 tbsp. cornstarch Directions Pound the chicken breasts until they are very thin. Place a slice of cheese and prosciuto on each breast. Fold over and fasten with toothpicks. Mix the flour with the paprika. Dust the breasts with the flour mixture. In a large skillet melt the butter. Brown the chicken breasts on all sides. Add the wine and bouillon. Cover and simmer for 20 minutes or until done. Remove the chicken from the pot and keep warm. Mix the… [cont.]
Answered by Cister - Thu Jul 12 00:21:56 2007
Q. I just made mine last night, I got the recipe online. But it didn't turn out looking like cordon bleu lol. It was more like reverse cordon bleu. It was still good though, I just wanted it to really look like one. On the recipe, it had me use flour & paprika to cover the chicken. Should I use breadcrumbs instead? It was so hard to seal each chicken w/ ham & SWISS using a toothpick. Any other way to cook it? I would also like to use less fat (I used half butter & half extra virigin olive oil instead of full butter).
Asked by LeoBeau - Thu Jul 12 00:18:35 2007 - Cooking & Recipes - 5 Answers - Comments
A. I have this recipe saved because it works really well: Chicken Cordon Bleu 4 skinless, boneless chicken breast halves 4 slices Provolone cheese 4 slices Prosciuto 3 tbsp. flour 1 tsp. paprika 6 tbsp. butter 1/2 cup white wine 1 tsp. chicken or beef bouillon granules 1 cup heavy whipping cream 1 tbsp. cornstarch Directions Pound the chicken breasts until they are very thin. Place a slice of cheese and prosciuto on each breast. Fold over and fasten with toothpicks. Mix the flour with the paprika. Dust the breasts with the flour mixture. In a large skillet melt the butter. Brown the chicken breasts on all sides. Add the wine and bouillon. Cover and simmer for 20 minutes or until done. Remove the chicken from the pot and keep warm. Mix the… [cont.]
Answered by Cister - Thu Jul 12 00:21:56 2007
what is the difference between le cordon bleu college and the california culinary academy?
Q. i am about to apply to le cordon bleu in San Francisco, but i realized every other location in the USA was listed as le cordon bleu college but in San Francisco it was le cordon bleu at california culinary academy. is there a difference in the education i will receive or the credibility of my degree? will i graduate from le cordon bleu or california culinary academy? and why is it listed differently? i could really use some answers!
Asked by egypticas - Mon Feb 28 23:48:41 2011 - Other - Education - 1 Answers - Comments
A. The Le Cordon Bleu campus in San Francisco has the same programs as the other campuses in the US. If you go for a tour you will see everything is branded with the Le Cordon Bleu logo and so will your qualifications. It is a matter of politics and licensing that it hasn't changed its name. Call the school and organize a visit :)
Answered by SWest - Tue Mar 1 15:28:55 2011
Q. i am about to apply to le cordon bleu in San Francisco, but i realized every other location in the USA was listed as le cordon bleu college but in San Francisco it was le cordon bleu at california culinary academy. is there a difference in the education i will receive or the credibility of my degree? will i graduate from le cordon bleu or california culinary academy? and why is it listed differently? i could really use some answers!
Asked by egypticas - Mon Feb 28 23:48:41 2011 - Other - Education - 1 Answers - Comments
A. The Le Cordon Bleu campus in San Francisco has the same programs as the other campuses in the US. If you go for a tour you will see everything is branded with the Le Cordon Bleu logo and so will your qualifications. It is a matter of politics and licensing that it hasn't changed its name. Call the school and organize a visit :)
Answered by SWest - Tue Mar 1 15:28:55 2011
What would you serve with Chicken Cordon Bleu?
Q. I'm having lunch catered for my board and they're serving Chicken Cordon Bleu; what sides would go best with this? I'm leaning towards a rice pilaf but having trouble deciding on a veggie.
Asked by Kim P - Fri Jan 4 11:30:41 2008 - Cooking & Recipes - 13 Answers - Comments
A. Green Beans with almonds is a safe bet. The smell of asparagus (suggested by others) would be great as long as everyone in attendance LIKES asparagus. Otherwise the smell of asparagus can be overwhelming and overtake the waft of the Cordon Bleu which should be the highlight of the meal. Carrots are an ok suggestion, but might look a little bland with the Cordon Bleu and the rice. I suggest the green beans to add a little balance of color to the meal.
Answered by Scotty Doesnt Know - Fri Jan 4 11:34:12 2008
Q. I'm having lunch catered for my board and they're serving Chicken Cordon Bleu; what sides would go best with this? I'm leaning towards a rice pilaf but having trouble deciding on a veggie.
Asked by Kim P - Fri Jan 4 11:30:41 2008 - Cooking & Recipes - 13 Answers - Comments
A. Green Beans with almonds is a safe bet. The smell of asparagus (suggested by others) would be great as long as everyone in attendance LIKES asparagus. Otherwise the smell of asparagus can be overwhelming and overtake the waft of the Cordon Bleu which should be the highlight of the meal. Carrots are an ok suggestion, but might look a little bland with the Cordon Bleu and the rice. I suggest the green beans to add a little balance of color to the meal.
Answered by Scotty Doesnt Know - Fri Jan 4 11:34:12 2008
Where can I have my Cordon Bleu copper cookware reconditioned?
Q. I have have copper Cordon Blue cookware with a tin type material lining them. The lining is worn away and damaged in some spots and I would like to have either Cordon Bleu recondition them or have them suggest who might recondition them. How much would this cost - ball park?
Asked by xetyalp - Sat Feb 2 13:05:50 2008 - Cooking & Recipes - 1 Answers - Comments
A. Go to the Shineshop for more information:
Answered by Laura O - Sun Feb 3 14:29:46 2008
Q. I have have copper Cordon Blue cookware with a tin type material lining them. The lining is worn away and damaged in some spots and I would like to have either Cordon Bleu recondition them or have them suggest who might recondition them. How much would this cost - ball park?
Asked by xetyalp - Sat Feb 2 13:05:50 2008 - Cooking & Recipes - 1 Answers - Comments
A. Go to the Shineshop for more information:
Answered by Laura O - Sun Feb 3 14:29:46 2008
What can I substitute for paprika when making Chicken Cordon Bleu?
Q. I don t very much like anything hot in spicy. Has anyone made Chicken Cordon Bleu without putting paprika onto skin and how did it taste? I normally mixed the breadcrumbs with parsley to coat the chicken with. BQ: What do you put in your crumbs mix to coat the chicken for anything gives a good zest for taste? Thanks
Asked by cheesefan - Sat Aug 7 13:05:19 2010 - Cooking & Recipes - 3 Answers - Comments
A. There are a lot of Chicken Cordon Bleu recipes. I love this dish but I've never used paprika in it. You can season it any way you like. To me it's all about the ham and swiss cheese. I prefer a plain topping.
Answered by Sew What? - Sat Aug 7 14:16:56 2010
Q. I don t very much like anything hot in spicy. Has anyone made Chicken Cordon Bleu without putting paprika onto skin and how did it taste? I normally mixed the breadcrumbs with parsley to coat the chicken with. BQ: What do you put in your crumbs mix to coat the chicken for anything gives a good zest for taste? Thanks
Asked by cheesefan - Sat Aug 7 13:05:19 2010 - Cooking & Recipes - 3 Answers - Comments
A. There are a lot of Chicken Cordon Bleu recipes. I love this dish but I've never used paprika in it. You can season it any way you like. To me it's all about the ham and swiss cheese. I prefer a plain topping.
Answered by Sew What? - Sat Aug 7 14:16:56 2010
How do you cook cordon bleu chicken that is frozen?
Q. I bought some cordon bleu chicken that is already cooked but its frozen. How do I cook it? In the oven? fry it? I have never made it so I am lost. Please Help!
Asked by Alexandria T - Wed Apr 29 19:23:32 2009 - Cooking & Recipes - 4 Answers - Comments
A. There should be directions on the package, it usually is 375 for 50 minutes to an hour. Make sure it is hot all the way through and you will be fine.
Answered by Secre25 - Wed Apr 29 19:45:12 2009
Q. I bought some cordon bleu chicken that is already cooked but its frozen. How do I cook it? In the oven? fry it? I have never made it so I am lost. Please Help!
Asked by Alexandria T - Wed Apr 29 19:23:32 2009 - Cooking & Recipes - 4 Answers - Comments
A. There should be directions on the package, it usually is 375 for 50 minutes to an hour. Make sure it is hot all the way through and you will be fine.
Answered by Secre25 - Wed Apr 29 19:45:12 2009
Does anyone know what it cost to go to La Cordon Blue school?
Q. I am looking at changing careers from being a contractor to becoming a chef. I have spoken to La Cordon Blue reps, but no one wants to answer the simple question up front what the cost are. I would like an idea before pursuing this school.
Asked by Heath K - Tue Oct 28 11:52:08 2008 - Higher Education (University +) - 2 Answers - Comments
A. $39,765 according to this website: In Ottowa, about $5400 for a two month session according to this website: And this site has a few breakdowns of the different degrees one can earn and the tuition associated with each:
Answered by L - Tue Oct 28 12:04:57 2008
Q. I am looking at changing careers from being a contractor to becoming a chef. I have spoken to La Cordon Blue reps, but no one wants to answer the simple question up front what the cost are. I would like an idea before pursuing this school.
Asked by Heath K - Tue Oct 28 11:52:08 2008 - Higher Education (University +) - 2 Answers - Comments
A. $39,765 according to this website: In Ottowa, about $5400 for a two month session according to this website: And this site has a few breakdowns of the different degrees one can earn and the tuition associated with each:
Answered by L - Tue Oct 28 12:04:57 2008
Does anybody know the tuition for the Le Cordon Bleu Chicago program?
Q. I am looking at going to culinary school and I'm looking at the Le Cordon Bleu program at The Cooking and Hospitality Institute of Chicago. Does anybody know what the tuition is for the program? Where I can find the information on the cost of the program, etc? It's not listed on their web site.
Asked by PC - Fri Oct 9 17:19:36 2009 - Other - Education - 1 Answers - Comments
A. it's about $40,000 for the whole program. includes a nice knife set
Answered by Danielle K - Fri Oct 9 17:30:37 2009
Q. I am looking at going to culinary school and I'm looking at the Le Cordon Bleu program at The Cooking and Hospitality Institute of Chicago. Does anybody know what the tuition is for the program? Where I can find the information on the cost of the program, etc? It's not listed on their web site.
Asked by PC - Fri Oct 9 17:19:36 2009 - Other - Education - 1 Answers - Comments
A. it's about $40,000 for the whole program. includes a nice knife set
Answered by Danielle K - Fri Oct 9 17:30:37 2009
How much does it cost for Le Cordon Bleu culinary arts program in Seattle, WA?
Q. I am hoping to become a Chef and I like what Le Cordon Bleu has to offer. I was wondering if anyone knew anything about it and how much it costs?
Asked by - Tue Apr 27 12:49:20 2010 - Other - Education - 1 Answers - Comments
A. Just a FYI There is no Le Cordon Bleu in Seattle. The closest LCB school is in Portland. Tuition is around $36,500 for a two year "degree". There are two cooking programs in Seattle, one at Central Seattle community college and the other at The Art Institute of Seattle. I would guess it would cost you about the same amount of $...
Answered by Steve M - Tue Apr 27 17:29:58 2010
Q. I am hoping to become a Chef and I like what Le Cordon Bleu has to offer. I was wondering if anyone knew anything about it and how much it costs?
Asked by - Tue Apr 27 12:49:20 2010 - Other - Education - 1 Answers - Comments
A. Just a FYI There is no Le Cordon Bleu in Seattle. The closest LCB school is in Portland. Tuition is around $36,500 for a two year "degree". There are two cooking programs in Seattle, one at Central Seattle community college and the other at The Art Institute of Seattle. I would guess it would cost you about the same amount of $...
Answered by Steve M - Tue Apr 27 17:29:58 2010
Is the Le Cordon Bleu entrance exam difficult?
Q. I am planning on attending Le Cordon Bleu in Orlando next year. I was wondering if the entrance exam was difficult. What kind of information is on it?? Can I study for it??
Asked by - Mon Aug 15 14:32:06 2011 - Higher Education (University +) - 1 Answers - Comments
A. LCB usually is excellent training for culinary. You have to decide if it is worth the cost - you would get the same or better training at the local community college with about 1/6th the expense. As for getting in - all that you have to show is that you can pay. Here are the admissions requirements: "To be considered for admission, first-time students and transfer applicants must fulfill the following culinary school admissions requirements: Submit a complete application form. Include the application fee with the submission of your application. Submit attestation of high school graduation or its equivalent. Participate in an admissions interview arranged by a Le Cordon Bleu Admissions Representative. " You definitely want to… [cont.]
Answered by Prof. Cochise - Mon Aug 15 14:52:31 2011
Q. I am planning on attending Le Cordon Bleu in Orlando next year. I was wondering if the entrance exam was difficult. What kind of information is on it?? Can I study for it??
Asked by - Mon Aug 15 14:32:06 2011 - Higher Education (University +) - 1 Answers - Comments
A. LCB usually is excellent training for culinary. You have to decide if it is worth the cost - you would get the same or better training at the local community college with about 1/6th the expense. As for getting in - all that you have to show is that you can pay. Here are the admissions requirements: "To be considered for admission, first-time students and transfer applicants must fulfill the following culinary school admissions requirements: Submit a complete application form. Include the application fee with the submission of your application. Submit attestation of high school graduation or its equivalent. Participate in an admissions interview arranged by a Le Cordon Bleu Admissions Representative. " You definitely want to… [cont.]
Answered by Prof. Cochise - Mon Aug 15 14:52:31 2011
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