[jtobin625]

Originally Posted by Sultan

Well, up here in Minneapolis, we only have a handful of culinary schools, and most of them are public community colleges. Not that that's a bad thing, I chose Ai because it is a private school and I knew the cost of attending would be worth it. Basically everyone of my instructors trained at the CIA, so even though I never attended the CIA, technically I did. But the Ai staff really care about you and your success. Just like any other college, they can't guarentee you a job after graduation, but they have a very good job placement rate. I got my job as an executive dessert chef BEFORE I even graduated. That says something about the school. So, yeah, you'll friggin have a good time at Ai. I don't know if you have already got your Chef's Kit and Books from Ai yet (I'm assuming so), read up on that On Cooking book before classes start. I read it cover to cover before classes started, and it will gives you a head's up on what your Instructors will be teaching you. The better prepared you are before classes start, the easier it will be for you to achieve success in the cooking classes. The chapter you want to focus most on is Chaper 7 Mise en Place. Your instructors will drill this into your head, and you WILL be graded on your practice of this technique. So be forewarned. Anyway, its midnight up here in Minnesota and I have to crash because I have to be at work tomorrow at 6 am and make 15 gallons of Coconut Rum Gelato. Anyway best of luck and stay in touch--I'd love to hear back from you on your first experiences in Culinary School.

Chef Sultan
tigersushiusa.com

Hmmm...I asked the question to the other guy "robbz" but you responded to it. Are you shilling for AI under different accounts?