Hi. I'm new to this WebFoodPros.com. I've always had this passion and love for cooking and I've always wanted to be a chef. I was wondering, does anybody know if the California Scool of Culinary Arts in Pasadena is good? Does it make much of a difference because it has a Le Cordon Bleu program? I'm so new to this. I'm going to graduate in a couple weeks from UCSD, but I know that my real passion is cooking. From reading from the link of the previous post, I am really scared. I know that I can do whatever I put my mind and heart to, but those posts scared me very much. Are there any people out there that can say more about this? What about the school?

There are hundreds of posts to read to help make a decision on getting into this business already here and in the other forums.

As followups to this thread please limit responses comments on The California School of Culinary Arts.

Thanks,

George