Technique Cafe Le Cordon Bleu

Drove over here with a co-​worker today after a meeting. I was more excited for the Technique Restaurant in the Le Cordon Bleu cooking school, but it was closed for a private event. Across the hall they have a fast service café.
It is a walk up and order, they give you a number to put on your table, and deliver your food café. The menu appears to change regularly and the café is run by Students of the Le Cordon Bleu cooking school.
They had basic brasserie food consisting of salads, soups, sandwiches, burgers and a few entrees. The special was a striped sea bass with pasta that looked to have capers and tomatoes. My co-​worker ordered that and I opted for a med-​rare Swiss burger with choice of sides, selecting the sweet potato chips.
Since we paid individually, we took our 2 numbers and sat at a table.
The place was packed with one guy running out all the food, which seemed to be a bit understaffed for that role at lunch time.
20 minutes later, my co-worker’s sea bass arrived, beautiful and perfect. I told her to start eating, because no one likes cold cooked fish. 10 minutes later, mine arrived.
Beautiful burger presentation arrives open faced on a home made Hawaiian style bun slightly grilled on the inside with lettuce, tomato, and red onions and melted Swiss over the char-​grilled burger. The bun was fantastic, but the definition of Med rare was lost on those in the back, as the burger was well done and charred with a 1/​8″ encasing rather than the grill lines that make a burger more inviting.
Starving and not wanting to wait 30 minutes for another burger, I ate it. The beef appeared to have decent seasoning, which made me wonder how it would be med rare (sad face). The bun was amazing and melted in my mouth. The sweet potato chips were super thin and perfect.
I know these are students and learning, so I will probably be back as that burger has the potential to be 4 stars if done right.
I am curious to try a dining experience of their mother ship, Technique Restaurant next door now.