Le Cordon Bleu, Culinary Arts Institute

Attended to take a 3 hour training from a real French chef. It was a lot of fun and we ate what we made for lunch.
Chef Rose was very helpful when demonstrating or being asked questions. He was cheery and seemed to really enjoy his job.
We made a gauspacho with mussels with some red pepper jelly as an appetizer. Lunch was pork stuffed with chorizo, tapenade, boiled/​sautéed veggies.
The school provides a list of ingredients, some had how to prepare but mostly needed to rely on instructions from Chef Rose. There were too many items to prepare in the amount of time given — especially for non-​professional cooks.
We did not get to the pork because we were still cutting veggies.
Future suggestions, give a picture of what you are preparing and reduce the number of items. They set up lovely coffee service and a fruit plate. We did not stop for 2 hrs & 40 min. Class was cut by 20 m but we were not given any explanation.