Le Cordon Bleu - Bleu Ribbon Kitchen
3
上午9:00 - 下午8:00
星期一
上午9:00 - 下午8:00
星期二
上午9:00 - 下午8:00
星期三
上午9:00 - 下午8:00
星期四
上午9:00 - 下午8:00
星期五
上午9:00 - 下午8:00
星期六
上午9:00 - 下午4:00
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- Kendall/MIT • 步行 9 分钟
- Charles/MGH • 步行 10 分钟
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3.0
3 条点评
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euroluvr
Philadelphia,PA22 条分享
2015年6月 • 独自旅游
Found a great deal on travelzoo, and decided to kill 2 birds with 1 stone... Take a great cooking class at LCB and visit my daughter at college in Boston. Finding the entrance was awkward, and toke a minute, but def not a deal breaker. Once inside, we were directed to the kitchens were we were given excellent instruction. We had fun, learned a wealth of information (priceless), and got to try out recipes with the help of LCB staff and students( seniors). In the end, we got to prepare restaurant quality meals, and take home lots of food and supplies we didn't eat/use in class, which btw is great.. I have taken classes at another very popular kitchen supply store that doesn't allow you to take even a crumb home. I loved the class so much, that in 3 months time, I went to Boston 3 times ( via plane, and train) to take LCBs classes... Chicken cookery, French Bistro, and French Patisseries. Taking these classes has elevated my skills as a home cook.. I've had allot of people that have tasted my food and viewed my pics say that I should seriously consider catering or a cooking competition :). Not ready for either.. I cook for fun and I love to see the joy and happiness I bring when people eat my food. I put my LCB apron on like Superman puts on his cape and go to work in my kitchen.... Makes me feel like a real Chef. Wish I lived closer.. I'd be at LCB taking classes every chance I got.
撰写日期:2016年1月15日
此点评为 Tripadvisor 会员所写的主观评论,并不代表 Tripadvisor LLC 的观点。 Tripadvisor 对点评进行检查。
MROMom
马萨诸塞波士顿117 条分享
2015年12月 • 好友
This tripadvisor listing is very confusing. The actually business name is Bleu Ribbon Kitchen at Le Cordon Blue, a Culinary School of Art in Boston. The Bleu Ribbon Kitchen is for cooking enthusiasts (as supposed to degree programs for a professional culinary career at Le Cordon Blue). The cost of the classes are $99, $125 or $195, dependent on the topic. I took a class there this weekend using a Travelzoo voucher which gave me a very good discount. At the discounted rate, I found the class to be enjoyable (say 3.5-stars). If I had to pay full price, I may say it's a bit pricey and would have rated it 3-stars. I don't know how to rate 3.5-stars on Tripadvsior so I picked 3-stars instead.
I've also taken a non-professional class at the Culinary Institute of America at Hyde Park, NY before. The CIA class was of higher caliper and much more intense. Bleu Ribbon Kitchen was more informal and relax. If you are a beginner, you'll like Bleu Ribbon Kitchen more. If you are an advanced home cook, you'll like CIA much better.
I took the Sauce Technique class this Saturday. My friend and I arrived at 215 First Street at 8:40am for a 9am class, only to find the building locked up. We pressed on the buzzer; no one showed up. Luckily, someone happened to walk by the door and was kind enough to open the door for us. We took the elevator to the 3rd floor. The door to Le Cordon Blue was locked and lights out. We were a bit worried but decided to wander the hallway anyway. Luckily, there was another Le Cordon Blue area where a young receptionist sat.
The young girl informed us the class runs from 9am to 1pm even though the website says 9am to 3pm. She explained that their classes tend to be large and in those cases, would run from 9am to 3pm. But on Saturday, they had 3 instructors and 44 students so they were able to split a large group into 3 kitchens and shorten the class duration.
After everyone arrived, we moved to the 4th floor where the teaching kitchens are. We had Kristen as our instructor. She was friendly and made the class fun. She showed us how to make a Hollandise sauce and Garlic Aoli sauce. She also showed us some good tricks to roasting chickens (a bonus since that's not in the class description). After the demo, we formed teams of two. The sous-chefs handed us a tray of ingredients and we made the sauces ourselves. While we were cooking, the sous-chefs prepared egg benedict on english muffins so we could have that with our Hollandise sauce. For the garlic aoli sauce, they provided a veggi platter. We all enjoyed the snacks very much.
Next, Kristen showed us how to make marinara, pesto and beurre blanc. After the demo, each team of 2 or 4 was given a tray of ingredients and we make each sauce hands-on. In the meanwhile, the sous-chefs prepared pasta to go with the marinara and pesto. Then, baked salmon to go with beurre blanc. The food was plentiful and yummy. At the end, even though the class description told us to expect only snack-size tasting opportunities, we were all impressed at the amount of food we got to try. None of us left hungry. Some of us even took leftover sauces home.
All in all, I had a decent experience at the Bleu Ribbon Kitchen. The chefs and the kitchen staff were all very friendly and professional. If you like to cook and want an interesting activity with your friends or significant other, I would recommend this over a normal sit down meal.
Last but not least, the Bleu Ribbon Kitchen is very close to the Cambridgeside Gallery. It's about a 5-minute walk. On the weekend, you could park there at $3.99 for up to 10 hours. Be sure to check the website for parking instructions since you may need to use the Lower Garage entrance to enter the parking area when your class starts before the mall opens. You may also wish to park closer to the garage entrance since despite the sign saying "No foot traffic" toward the garage entrance, that may be your only way out before the mall opens.
I've also taken a non-professional class at the Culinary Institute of America at Hyde Park, NY before. The CIA class was of higher caliper and much more intense. Bleu Ribbon Kitchen was more informal and relax. If you are a beginner, you'll like Bleu Ribbon Kitchen more. If you are an advanced home cook, you'll like CIA much better.
I took the Sauce Technique class this Saturday. My friend and I arrived at 215 First Street at 8:40am for a 9am class, only to find the building locked up. We pressed on the buzzer; no one showed up. Luckily, someone happened to walk by the door and was kind enough to open the door for us. We took the elevator to the 3rd floor. The door to Le Cordon Blue was locked and lights out. We were a bit worried but decided to wander the hallway anyway. Luckily, there was another Le Cordon Blue area where a young receptionist sat.
The young girl informed us the class runs from 9am to 1pm even though the website says 9am to 3pm. She explained that their classes tend to be large and in those cases, would run from 9am to 3pm. But on Saturday, they had 3 instructors and 44 students so they were able to split a large group into 3 kitchens and shorten the class duration.
After everyone arrived, we moved to the 4th floor where the teaching kitchens are. We had Kristen as our instructor. She was friendly and made the class fun. She showed us how to make a Hollandise sauce and Garlic Aoli sauce. She also showed us some good tricks to roasting chickens (a bonus since that's not in the class description). After the demo, we formed teams of two. The sous-chefs handed us a tray of ingredients and we made the sauces ourselves. While we were cooking, the sous-chefs prepared egg benedict on english muffins so we could have that with our Hollandise sauce. For the garlic aoli sauce, they provided a veggi platter. We all enjoyed the snacks very much.
Next, Kristen showed us how to make marinara, pesto and beurre blanc. After the demo, each team of 2 or 4 was given a tray of ingredients and we make each sauce hands-on. In the meanwhile, the sous-chefs prepared pasta to go with the marinara and pesto. Then, baked salmon to go with beurre blanc. The food was plentiful and yummy. At the end, even though the class description told us to expect only snack-size tasting opportunities, we were all impressed at the amount of food we got to try. None of us left hungry. Some of us even took leftover sauces home.
All in all, I had a decent experience at the Bleu Ribbon Kitchen. The chefs and the kitchen staff were all very friendly and professional. If you like to cook and want an interesting activity with your friends or significant other, I would recommend this over a normal sit down meal.
Last but not least, the Bleu Ribbon Kitchen is very close to the Cambridgeside Gallery. It's about a 5-minute walk. On the weekend, you could park there at $3.99 for up to 10 hours. Be sure to check the website for parking instructions since you may need to use the Lower Garage entrance to enter the parking area when your class starts before the mall opens. You may also wish to park closer to the garage entrance since despite the sign saying "No foot traffic" toward the garage entrance, that may be your only way out before the mall opens.
撰写日期:2015年12月6日
此点评为 Tripadvisor 会员所写的主观评论,并不代表 Tripadvisor LLC 的观点。 Tripadvisor 对点评进行检查。
RIR41707
马萨诸塞牛顿5 条分享
This is a review of Saturday-morning class at Le Cordon Bleu, which gives you a coupon for dinner at Technique.
Avoid the school at all costs. It is a scam. They teach in bulk, so there is absolutely no attention to the individual student. The quality of the teaching and supervision is terrible. My experience taking a one-time class on "braising and roasting" was laughable. The instructor spent all of ten minutes at our work table during a 3 hour class. Our group of eight students constantly had to flag down whoever we could find just for help. We even had to seek out our own ingredients because noone brought them to our table. When we did ask for help the person obliged, but frankly the kitchen was chaotic. Nobody noticed that we needed help. They head chef seemed oblivious to the chaos. All of the assistants seemed more concerned with getting dishes washed than helping us. Our food wasn't finished cooking until 1/2 hour after the class was over and, by the way, it was completely bland. A complete waste of money.
Avoid the school at all costs. It is a scam. They teach in bulk, so there is absolutely no attention to the individual student. The quality of the teaching and supervision is terrible. My experience taking a one-time class on "braising and roasting" was laughable. The instructor spent all of ten minutes at our work table during a 3 hour class. Our group of eight students constantly had to flag down whoever we could find just for help. We even had to seek out our own ingredients because noone brought them to our table. When we did ask for help the person obliged, but frankly the kitchen was chaotic. Nobody noticed that we needed help. They head chef seemed oblivious to the chaos. All of the assistants seemed more concerned with getting dishes washed than helping us. Our food wasn't finished cooking until 1/2 hour after the class was over and, by the way, it was completely bland. A complete waste of money.
撰写日期:2012年3月12日
此点评为 Tripadvisor 会员所写的主观评论,并不代表 Tripadvisor LLC 的观点。 Tripadvisor 对点评进行检查。
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Le Cordon Bleu - Bleu Ribbon Kitchen (剑桥) - 旅游景点点评 - Tripadvisor
关于Le Cordon Bleu - Bleu Ribbon Kitchen的常见问题
- Le Cordon Bleu - Bleu Ribbon Kitchen的营业时间:
- 一 - 五 上午9:00 - 下午8:00
- 六 - 六 上午9:00 - 下午4:00
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