I went to LeCordonBleu in Pasadena. The cake decorating part was very very short. Supposidly there is a really good chef there that is a superior cake decorator but I was not fortunate enough to have her as an instructor. Some of the instructors I did haver were awesome though. 
^^^^ Hey I went to the same school as you, I did the culinary program though, not baking and pastry. We did have those 12 weeks of baking though, I had chef roberts and chef chadwick. They were both great, chef roberts encouraged me to do cakes. I didnt take her serious though lol.
Did you guys actually get to do anything like wedding cakes? Or just 12 weeks of basic baking skills? They kinda treat you guys better than us P&B students, we didn't even learn any knife skills until our last few weeks in school when we talked Chef George into staying after class with us to teach. 
Le Cordon Bleu--No cakes whatsoever and we did not have just a Pastry Program. Took leave to have a baby and never went back. We did all breads and pies.
That was eight years ago when the program first started. Would have loved to have taken all $21,000 and traveled for classes with Colette and such!
Wow you never went back and you still had to pay it all! That really sucks. Some days I think it was worth and and other days I feel like it would have been best spent on specific cake decorating classes. But you know I went in there not knowing what I would be good at so I guess it was worth something
There is a place here local to me that has a 3 or 4 day class with Bronwen Weber that I might try to save up for in March. $300+ bucks but I think it will be well worth it.
Oops scratch that more like 600+
I'm in culinary school now, then next semester I'll be taking Baking & Pastry. Not sure how much cake decorating we'll be doing . . . it's the first semester of Baking & Pastry for this school. So far the culinary part has been really good. I've learned basic knife skills and other good cooking skills. Chef Zach has been awesome!
Leslie
If you're looking for a cake decorating class, consider the Wilton Master Course. It's 2 weeks, intense training, but it's $900. If you add that, and your hotel for 2 weeks, you could really get a nice education in all things sweet and yummy.
I'm considering pastry school myself. Our local junior college has an awesome culinary program. I am considering that as well. I'd like to open my own pastry shop.
Someday ~sigh~
unfortunetly I live in KY but the good school here is Sullivan, it's got a mager good rep and they have a bake shop on grounds where you can get pastry/ baking/and sales experience. I'd love to do the Wilton course but it's very far away from me and I have a 2 year old and a 13 year old with a husband who owns his own very busy business. 
But I will get to it when my little one goes to school. 
I go to Monroe County Community College her in MI for the culinary program, we do quite a bit of baking though in the program considering it's to become a chef. I really like it so far and have learned a lot. We run a restaurant on campus and make food for the cafeteria wich serves amazingly good food. This way we get experience as to what it's like to work in a restuarant and the pace needed to make the deadline. It's hard for me because I have 4 very small kids, but it also is worth that little bit of me time I really need! Bigsisof3kids is also in class with me at MCCC. The only pastry program offered around here costs a small fortune because the have 3 master chefs there and it's over an hour away....so it was not in my budget! The program offered at the MCCC has a great reputation though and has been around for a while. The chefs can sometimes be hard to please but are really helpful and take extra time out to demo anything and answer questions.
http://www.cakevisions.com/School/School.htm
This is Cal Java in Northridge, they do ALL CAKES!
Check it out!
I graduated this last may and yah, we did cakes, petit fours, fine dining desserts, dobos tortes, black forest cakes and also we did a wedding cake. They showed us a movie on edward notter and sugar pulling and were like ok good luck. hahaha. Of course the chefs helped if you wanted to do sugar artistry. When we did the wedding cakes we had free reign to do what we wanted. It was fun to see everyones Ideas at the end. We used fondant of course. Nasty stuff.
unfortunetly I live in KY but the good school here is Sullivan, it's got a mager good rep and they have a bake shop on grounds where you can get pastry/ baking/and sales experience. I'd love to do the Wilton course but it's very far away from me and I have a 2 year old and a 13 year old with a husband who owns his own very busy business.
But I will get to it when my little one goes to school.
I have a friend in Louisville ( I say Louie Ville, you say Lou Vul) who went to Sullivan and said it was fantastic. She has gone on to take classes in specialzed areas such as pulled and blown sugar from Ewald Notter and gumpaste flowers from Nicholas Lodge. I got to take the last two classes but unfortunately I am too old to now attend culinary school. On the other hand I get to live vicariously through my 13 year old grandson who plans to attend the California Culinary Academy in San Francisco when he graduates high school. I believe Bo Friberg still teaches pastry there.
unfortunetly I live in KY but the good school here is Sullivan, it's got a mager good rep and they have a bake shop on grounds where you can get pastry/ baking/and sales experience. I'd love to do the Wilton course but it's very far away from me and I have a 2 year old and a 13 year old with a husband who owns his own very busy business.
But I will get to it when my little one goes to school. I have a friend in Louisville ( I say Louie Ville, you say Lou Vul)
who went to Sullivan and said it was fantastic. She has gone on to take classes in specialzed areas such as pulled and blown sugar from Ewald Notter and gumpaste flowers from . I got to take the last two classes but unfortunately I am too old to now attend culinary school. On the other hand I get to live vicariously through my 13 year old grandson who plans to attend the California Culinary Academy in San Francisco when he graduates high school. I believe Bo Friberg still teaches pastry there.
Yep, it Lou Vul!!!! I'd love to go to Sullivan, but alas.......as soon as my youngest is in school, watch out !
never too old! I know a chef who is 75 years old and about to have another birthday and has only been a certified chef for very few years, I think like 2 or 3. He's great and had nothing to do with cooking till right before he joined the culinary program, he's an amzing chef too
YEp, I'm w/ Mkolmar! She pretty much explained our program, and she's right, the chefs can be pretty hard to please. But Chef Kevin and Chef Vicki really are great. I do wish we had more focus on Baking at MCCC, but I think in the next semester we'll delve into it more deeply. I can't wait
~Beth
Quote by @%username% on %date%
%body%