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11/21/2011 1:21:00 AM
went there for the past 1yr and half still a pile of shit institution .Me and a bunch of fellow students want to file another suit against these bastards plz email me if you can point me to a good lawyer to handle this matter. blaketb198@gmail.com thank you very much
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Brian Bibeau 09/11/2011 1:07:00 AM
I went to this school in dover, nh and many of us got screwed by going there and went throught the same problem as CCA they also set my loans up through 12 different companies is there anyone that can help me?
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Life altering mistake! 09/09/2011 1:04:00 AM
I had the same experience, only I defaulted on my loan and every day is just hell. I don't have the option to move in with my parents, and there is no way I could eat, pay rent and my outragous loan! I went to the Cordon Bleu North America school in Dover, New Hampshire. I am trying to find out what our options are here in New Hampshire.
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09/07/2011 7:56:00 AM
Why is this only available to students between 03 and 08? My partner went to the school in 2000-2001 and went through the same crap and is still struggling with the loan? Where's the relief for others before 2003?
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07/20/2011 4:31:00 PM
I work for a law firm interested in helping students that attended the CCA between Sept 2003 and October 2008. The current class action suit may allow you a $20K rebate. If interested, please e-mail me at gettothechopper40@yahoo.com.
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07/20/2011 4:15:00 PM
I work for a law firm that would like to speak with students that attended the CCA between Sept. 03 and Oct. 08 and are dissatisfied with their results. If you are interested, please contact me at jordan.wimberley@gmail.com.
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07/20/2011 4:13:00 PM
Yes, I may be of some assistance. Our law firm is involved in handling these cases. Feel free to e-mail me at jordan.wimberley@gmail.com. I'd rather not give out my work address here.
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random-helper 06/08/2011 6:33:00 AM
You can read the formal complaint that has been filed by the attorney Ray Gallo by sending a request to RGALLO@GALLO-LAW.COM
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06/08/2011 1:14:00 AM
Please let me know the attorney phone number. my son was their in 2005-2006. you can send him and email at brant.mollett@gmail.com.
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Ben Davis 05/26/2011 3:27:00 PM
If u knw how to contact the law firm that Is taking care of the lawsuite, wud u please email me at davis.ben2400@yahoo.com
I went to the CCA in 02 and have yet to work in a kitchen!!!!! WOW lol
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05/09/2011 6:21:00 AM
I got a post card in the mail not to loang ago. It is www.culinaryschoollawsuit.com
courtroomwarrior
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Ivanfeerman 05/05/2011 5:46:00 PM
Does anyone know the lawyers contact info?
Working on the students behalf?
I had a similar problem with The Academy of Art University.
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jesse 05/03/2011 7:33:00 PM
does anyone know how to contact the law firm handling the suit or how to get involved by testifying, etc?
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Connie 04/26/2011 2:21:00 AM
Does anyone know if the class action settlement includes Sallie Mae loans that were taken out to pay for tuition or only loans still owed to the school directly?
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Sacosta13 04/13/2011 7:39:00 AM
don't send your daughter there!!!!!!!!!!!!!!!!!!!!!!
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ThatFormerChefDreamGuy 04/10/2011 4:28:00 AM
Seriously, you'd have been better off just saving up that money while never attending, it's the only way you'd have gotten your dream. I wish I'd have just done MMA training in stead, It'd have been cheaper, the career more fun, and I could be in the UFC by now making what we're all under in debt over that useless piece of paper.
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ThatFormerChefDreamGuy 04/10/2011 4:25:00 AM
You can persist in that delusion, but it's a whole different story when you've got admissions reps lying through their teeth to people with dreams, selling guarantees to these people with no cash to pay upfront that they'll have their dreams handed to them on a silver platter if they'll sign on the dotted line for ridiculously high loans that will end up taking 20+ years to pay back on the disproportionately high minimum payments that cover almost nothing but interest, thus saddling them with a debt that the industry's employment and payment rate doesn't even come close to mustering up to the promises made of what they would actually be like. If you know someone that wants to work int he industry, tell them to go apply at some restaurants instead of a culinary school. Don't even bother with Junior College, just go. You won't use much of what you learn anyways, as every restaurant has it's own system of how it wants things cut, prepared, and plated.
Food for thought: The actual amount of money most graduates of these schools will end up paying off for most of their lives will total up to over $105,000, or enough to buy a house, or multiple brand-new cars, or start a small culinary business, or a small-to-medium sized business of almost any kind. So, Fuck the schools, and Fuck CEC. I got screwed and I hope this lawsuit pans out quickly and at least gets me out of the bullshit amount of debt I got into for a worthless piece of paper.
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04/07/2011 8:29:00 PM
A degree from CCA is just a piece of paper. I totally agree with this law suit. If you want a program that costs, and is worth it, look at Culinary Institute of America. If you want basic skills to work in a kitchen look up your local Junior College.
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04/07/2011 8:19:00 PM
@Jennifer, I graduated from CCA in May of 09, I live in the bay area. I had previous experience in kitchens and life, as I was 32 when I started at CCA. I can't speak for whats happening there today.
But I will tell you what I saw. My class, you go through the whole program with the same people, was called the Guinea Pig class. We were the first class they tried the new programs on, granted the classes are programs were much much better then the class just one before us received. There were some wonderful Chef Instructors there, and there were some terrible ones, the later out weighed the first. We had a class size that started at about 40, and ended at about 18. Of those 18 I would have hired about 6-7. We had students graduate that no professional kitchen would hire.
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Alsaly20004 03/09/2011 4:17:00 PM
http://www.myspace.com/425965960
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Alsaly20004 03/09/2011 4:15:00 PM
http://www.myspace.com/425965960
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Alsaly20004 03/09/2011 4:11:00 PM
RGALLO@GALLO-LAW.COM
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alicia 02/28/2011 12:24:00 AM
I believe that as with anything in life, you make choices and carry them out with what you give to it at that time. Whether you accomplish your goal and make a mistake is all about what you put into it, either way you look at it, its what will tell at the end of that experience. Of course the older or the younger you are, will determine the outcome, because of the time you spend learning about life in general. So think of it this way is my opinion. 1). do you know what your passion is? 2). do you have the time to give it a try and decide if it's what you want? 3). have you imagined yourself being in that line of work? 4). can you deal with failure and get yourself right back up again if that happens? 5). can you afford to make a mistake, being money, time or both?? Passion and desire is a good place to start with in making a decision this big. Most people that consider being a chef or just a cook will mostly have expressed this for quite some time. Think back of how you felt when you think of a dish you put together by yourself and you loved that feeling and felt very good when people enjoyed eating it. That's what a passion is...... If you go just to do something or don't know what to do most likely the odds are against you so don"t waste time or money AND don"t complain about it. Most definitely don"t discourage others who do have the passion!!
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Jennifer 02/24/2011 8:43:00 PM
I am meeting with the Admin office with my 19 yr daughter on Monday. Can someone tell me what they do teach specifically. My daughter is lacking "follow thru" these days and not sure if she is ready for this. Do they help you find a job? Do they train you to run a kitchen? What can I expect at this meeting? Any info would help. seaweni at yahoo
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Shinfanze 02/08/2011 10:56:00 PM
Don't Go!!!!! Trust Me... I Owe Over 90k Now!!!!!!!
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Stressed 01/26/2011 11:55:00 AM
I attended back in 2005. WORST MISTAKE I EVER MADE!!! Everything I learned I couldve learned in the local community college for a fraction of the price. I was promised no more than 25 students per class and a chef and sous chef in each class. the majority of my classes had about 40+. There was a wine class with up to 70 students with one instructor. over half the sous chef were fired a couple classes into the the year. there were shortages of food. no one on one time with the chef. no employment assistance from HR.now it may be petty but we were told that we would get plated food to eat twice a day and water and soda available at all times. that turned into dry lunch meat and bread and water if they remembered to fill it. But hey at least they spruced up the hallways by painting the lockers. Gotta keep the place looking good to keep those poor saps enrolling........Today i still owe more than $95 grand. the majority of it being interest. A young kid with dreams wanting to open up a restaurant cut short since I had to get out of the field in order to afford the ridiculous monthly payment on that, I shouldve gone to medical school for the money I spent and will be spending....
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J Gallagher4 12/27/2010 3:07:00 PM
To the people that are still talking about this nonsense.....
Let me start by saying that I just finished my time at CCA. I will be taking part in the graduation ceremonies in June after I finish my externship at one of the top restaurants in Northern California. During my time at CCA, I watched my skills go from slightly better than mediocre to outstanding. This would not have been possible without the training I received from people like Chef John Meidenger and Chef Damon Barham. In all honesty, there was not one instructor that I had in a production class that didn't do everything in their power to make sure I would eventually leave the school fully prepared to handle the culinary world.
I will agree that the admissions people are nothing short of used car salesmen. They feed you one line after another, essentially telling you that with a degree from CCA, everything is more or less going to be handed to you. The Dean of Students is another black eye on the school, disliked by not only the entire student body, but the vast majority of the faculty. Executive Chef Mike Weller is a wealth of knowledge, and I truly believe he cares deeply about every single student at CCA. That being said, Weller himself comes off as a bit of a used car salesman at times, pushing the company name a bit more than he should. This is not meant to be a cheap shot at Chef Weller, as he has had the kind of career all aspiring Chef's dream to have. I feel Chef Weller would be best suited instructing students in the kitchen, as his skills would only add to an impressive collection of Chef's such as Lin Chen and Lev Dagan.
Here's what it comes down to....you will get every bit out of this school that you work for. Nothing is handed to you. I watched people sit on their cell phone, Tweeting or updating Facebook during lecture. Once the attendance policy was changed, students would miss over a quarter of the classes per semester, and still pass the class. There are far too many academic aspects, such as midterm papers worth a third of your grade, that allow students to miss large amounts of time in class and still pass. Many Chef's could take a page out of Peter Oshinski's book, and build grades around attendance and class participation. Oshinski's nutrition class has one of the highest failure rates in the school. This isn't because he doesn't do a sufficient job in instructing his students. It's because people dont show up to class. I graduated with a 3.33 GPA, yet managed only a D in his class because I found it more important to spend my time at AT&T Park watching the Giants rather than in his class.
If you dont pay attention in class, you will learn absolutely nothing. This is true at CCA. It is also true at Stanford, UCLA, and Yale. If you ignore the instructors when they tell you it's important to come to class, you will fail. You might not fail that class, but you will fail miserably down the road. I truly feel for Chef Damon, who has the unenviable task of teaching the Restaurant Rotation class, which is somewhat of an incubator for students before they begin their externship. In restaurant rotation, students essentially run the school restaurant. While in this class, I was shocked at some of the complete lack of ability some students showed. It's no coincidence that the students that struggled in this class were the same students that never took class seriously. Chef Damon told me once that he hated the fact that restaurant rotation was not a simple pass/fail class. In the real world, there are no B's or C's. If you are on the grill at Gary Danko and you send out a steak that would classify as a B+, you would lose your job. People dont pay $100 a plate for B+ food. They are paying for perfection.
To people like Chef Damon Barham, John Meidenger, Lev Dagan, Lin Chen, Tony Morano, David Isenberg, Peter Oshinski, Stevie G....THANK YOU. I am in position to provide for myself and my family for years to come because of your instruction. To the powers that be at CCA, I beg you to rethink the way that you are doing things. Please make things less about money and more about students. I urge CCA to look for better leadership from the Dean of Students. Students should not see their Dean in the halls and feel disdain. DEAN. OF. STUDENTS. You aren't the President of the United States. You aren't even the President of the school. You are supposed to be there for the students. If a change is ever made at this position, I urge CCA to put someone with a legitimate culinary background in it. The current Dean is not respected by a single student at the school. This isn't opinion. It's fact. I watched this man suspend a student the day before his finals because of an argument. Thats right. An argument. This student was forced to retake an entire semester and fall a cycle behind his classmates that he loved because of an argument between himself and the Dean. The student showed a tremendous lack of professionalism, no doubt about it. But the last time I checked, he was a student, not a professional. It was unfortunate that the Dean of Students could not take the high road and show a little professionalism himself.
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