How I became enrolled into Le Cordon Bleu.

I'm 21 and have already changed my career direction. I have earned my Associates degree in Business Administration at Gainesville State College and was working toward an Accounting Degree at Georgia State. My grades were great, but at heart I'm an artistic person and crunching numbers wasn't the best thing for me to do the rest of my life.

I love doing artistic things such as music, crafts, etc, and consider myself a very creative person. During high school I worked at an ice cream parlor and loved decorating ice cream cakes. I also took a culinary arts class in high school and thoroughly enjoyed it and the challenge of being in a cooking competition. After graduating high school I considered entering a culinary arts school but was a little intimidated at the cost of enrollment and the potential low pay in the culinary industry.Well, my parents and I discussed this now and we all agreed, “What the hell, let’s do it anyway!”

I looked at both the Art Institute of Atlanta and Le Cordon Bleu in Atlanta. I was more impressed with the Le Cordon Bleu facility. I would have been interested in an Associates program, but they only offer a Certificate in Patisserie and Baking at Le Cordon Bleu in Atlanta. Attending a Culinary Arts School in another state was not my first choice. So now I'm enrolled into the Le Cordon Bleu, Patisserie and Baking program in Atlanta, GA. This is an 8 month program with the last 8 weeks of the program being an externship.

So, this is my blog for relaying my experiences of attending Le Cordon Bleu, in an effort to keep family and friends aware of how I’m doing and the trails and tribulations I’m facing everyday.