I agree with Cape Chef, J&W and NECI are my top two picks. Cape Chef and myself are a little biased, however; we both are J&W grads. NECI's edge is in their low student-to-teacher ratio (7:1, gauranteed) and the fact that most, if not all, of your "classrooms" are open-to-the-public foodservice outlets. Also, the NECI program features two externships; most programs only do one.
The plusses of J&W are a quality culinary education, the shortened "garnish your degree" program that thelogg mentioned and their many locations. I attended the Charleston, SC campus; I can definitely recommend at least that one location for it's facility and instructors.
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