 School or Mentor?
Sauce or no sauce? What makes better pickle? What's on your burger? It depends on personal approach. So is culinary education. Some people have it in blood. Some need to be a part of schoolroom and be pulled on tracks. Some need environment to absorb and mentor to kick a## sometime.
I personally know many FCI graduates who switched to suites after few years in apron (I did the opposite). Does it make this school worse than others? No. Some people just weren't lucky. Or out of element.
After 2 yrs prep/line, I applied there in 90s, put paperwork together.. and (lucky me) "quitted" week before it started. My next job was under great Mentor who's not only been a visual example but let me "in" (his mind), honed my senses and broaden my horizon.
Would I get that for $25,000 to $60,000? I don't think so. Neither I would learn so much changing BOHs all this years. Speaking of pickle in right brine..
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