A year ago, I wrote that Le Cordon Bleu should consider opening a culinary academy in downtown St. Louis.
Well, they apparently have set up shop in the St. Louis area...in St. Peters, of all places.
Considering that the most creative minds in the St. Louis restaurant scene are almost exclusively working in the city and inner-ring suburbs, and that downtown St. Louis is the most accessible site in the St. Louis area in terms of both public transportation and highways, why would Le Cordon Bleu choose a location 30 miles away from the city, in an area dominated by chain restaurants?
I don't get L'Ecole Culinaire's choice of Ladue for its school either, but that's another story. St. Peters is absolutely mind-boggling.