What was the most surprising thing about going to Cordon Bleu in Paris?
A. The school is much smaller than I expected. I thought it would be a much bigger operation overall. But there are only four kitchens, and the largest one used for cuisine can handle just 14 students. The popularity of the school means that it often feels cramped and sagging under the weight of too many studentIn terms of facilities, it has what it needs (most of the time). I recently went to a community college that was more adequately equipped with modern commercial ware than Cordon Bleu. This does make it quaint, and you learn to do everything by hand. Having said all that, I understand the Paris campus is planning renovations to expand.
