Posted by Kevin Magner on November 15, 1998 at 21:41:24:
Recently I have decided that I would like to become a culinary professional. I have narrowed my choices down to three culinary schools in Canada; Dubrulle, LCB- Ottawa and Pacific Inst. I have taken into consideration Le Cordon Bleu's venerability, Pacific's modern appeal and Dubrulle's management programs. I was hoping someone could help give another description of each school's respected qualities in the hopes I may learn more about their average reputation. I plan to visit all three schools myself before I make this decision but I am hoping to get some extra insight into the final decision. Any comments about Colorado Mountain Culinary Institute and the Cooking School of the Rockies would also be well-recieved!
Most Appreciated,
Kevin