Employer Testimonials

Le Cordon Bleu College of Culinary Arts Graduates Make Their Mark!

What employers say about our Le Cordon Bleu College of Culinary Arts graduates.

Western Culinary Institute provides a unique opportunity for a diverse group of culinary enthusiasts and future chefs. Students gain the necessary tools to enhance and structure their passions for crafting food, as well as developing a greater understanding and respect for the bounty on our tables. For the past 20 years, I have been host to culinary externships at Timberline Lodge. It has provided a great opportunity for students, as well as a stable and trained professional work force in food services at an historic lodge with 2 million visitors a year. It is a very valuable resource to have a culinary institution of its caliber in the culinary epicenter of the Northwest.

Leif Eric Benson, CEC, AAC
Executive Chef/Director of Food and Beverage
Timberline Lodge- Timberline Lodge, Oregon

Western Culinary Institute is now known as Le Cordon Bleu College of Culinary Arts

Harrah's Entertainment, Inc. Lake Tahoe properties, Harrah's, Harvey's and Bill's are pleased to be associated with Western Culinary Institute. We value the Institute due to their excellent educational program in which they graduate the type of individual we so desire. Due to the high level of demand we have for superior quality in our food establishments in order to appease the scale of customers that visit our properties, it is imperative that we employ only the very best. History has proven that we have made the right decisions in hiring graduates from Western Culinary Institute. We look forward to many more successful years as we continue to build an even better relationship with your fine establishment.

Leonard G. Daigle
Human Resources Manager/Recruitment
Harrah's Harvey's Lake Tahoe- Lake Tahoe, Nevada

Western Culinary Institute is now known as Le Cordon Bleu College of Culinary Arts

Having a Le Cordon Bleu affiliated culinary school in Austin (Texas Culinary Academy) has completely changed the playing field for me in terms of my expectations for entry level employees. All of these men and women come well grounded in the basics, and with a serious desire to succeed in the industry. I am happy to count a number of them as productive members of my kitchen team.

Terry Conlan
Executive Chef
Lake Austin Spa Resort- Austin, Texas

We are so happy to have Head Chef, Ed Massey, a graduate of Le Cordon Bleu College of Culinary Arts Las Vegas, here! He is doing a wonderful job! Patrons like him; he goes out and speaks with them. He has wonderful ideas! We are very happy with Ed and very happy with his work.

Theresa Paulson
Owner of Red River Steak House and Lounge- Minden, Nebraska

Le Cordon Bleu College of Culinary Arts Las Vegas is now known as Le Cordon Bleu College of Culinary Arts in Las Vegas

We recruit up and down the East Coast for culinary strength for our Boca Team. Continuously, we find our best results at Pennsylvania Culinary Institute campus. The students are level headed, have a great work ethic, are grounded, and trained well. They are ready to work hard and learn.

Andrew Roenbeck
Executive Chef
Boca Raton Resort & Club- Boca Raton, Florida

Since the fall of 2006, I've worked closely with Scottsdale Culinary Institute here at the Arizona Biltmore Resort & Spa. The Career Services Department has been a tremendous benefit with assisting us in all of our recruiting needs. The students come to us with excellent skills, experience, remarkable work ethics and the ability to handle situations in a perfectly professional manner. They are always ready to take on any task that is given to them and always willing to learn to improve their cooking skills and knowledge to further their careers in the culinary industry

Abbe McFarland
Recruiting Manager
Arizona Biltmore Resort & Spa, The Waldorf - Astoria Collection- Phoenix, Arizona

Scottsdale Culinary Institute is now known as Le Cordon Bleu College of Culinary Arts

One of the greatest things about working with Scottsdale Culinary Institute students, new to the industry or not, is that they are all very excited to learn new tasks. All of my employees are from SCI and I intend to keep recruiting from the school. Thank you for providing me with the strong kitchen team that I have now.

Meghan Harkin, 2002 SCI alumnus
Executive Chef
Sodexo Sports and Leisure- Tempe, Arizona

Scottsdale Culinary Institute is now known as Le Cordon Bleu College of Culinary Arts

The future of our industry is the people who train and study at the culinary/hospitality schools. We do not get professionals through the doors at human resources at the entry level very often. The persons willing to invest the time and money to complete a program such as Western Culinary Institute are showing their passion and desire for our industry.

While individuals choose the educational facility for different reasons, those who choose the Le Cordon Bleu program at Western Culinary will get an educational opportunity that is equal to or exceeds the other schools.

Richard Dingle
Executive Chef
Sunriver Resort- Sunriver, Oregon

Western Culinary Institute is now known as Le Cordon Bleu College of Culinary Arts