The funny thing is that Le Cordon Bleu is a chain, and aside from the original in France all of the schools (from what I found when I researched this years ago) have a not so great reputation. The problem with culinary schools and the main reason I ended up deciding not to go to one, was that there is absolutely no guarantee you end up with a job that you wouldn't otherwise be able to get had you not gone.

In the kitchen I work in there are PLENTY of cooks who have been to culinary school, some who have been there a lot longer than myself, who I now outrank. Wanna guess where I learned most of my knife techniques? Pretty evenly split between YouTube (Jacques Pépin mostly) and asking people on the job to show me.