French Culinary Institute (FCI) vs. Peter Kump's NY Cooking School

I will be attending a one of these two culinary schools with in the next two years. If anyone has an opinion, please post it on here because this decision is tough. FCI has the name and the reputation. They also have L'Ecole. Peter Kump offers more of a diverse bunch of kitchens to learn. I.E. Asian, French, Italian, Indian etc. FCI is just French. When I talk to counselors at each school they tell me, of course, that their school is better than the other. They both sound convincing and I just wanted to see if anyone out there...possible alumni...had anything to say. FCI seems great because of the experience and contacts gained by working at L'Ecole. Kumps seems great because of the diversity of cooking, plus the externships seem to be amazing but I don't want an externship pealing onions for two weeks when I could be working in a great kitchen from day one. I'm leaning toward FCI. I'll stop babbling...FEEDBACK PLEASE!

[holydiver]

I am more impressed with FCI's program personally Kumps has you do non paid intern which is totally ridiculous my big problem with these schools is your paying 25k for a certificate they don't include things like ice carving,showpiecse,advanced pastry,or any management classes which people want you to know nowadays you pretty much need an associates and they don't offer it. It's pretty much just to train you to be an entry level cook so in my mind the price is pretty steep yes you get to work in NYC but big whoop doing what being a pantry dog at Daniel or Gotham I think you are better off looking at Scottsdale or Western in Portland or even some Community colleges some of them have very good programs and you get the total package for a lot less.

[Suzanne]

Just curious: of the several culinary schools in NYC, why are you only considering those two? What keeps them in the running but eliminates the others?

I already have degree from Siena College in upstate New York so I do not want to go back to a college. FCI and PK's seem to be the only two programs that I consistently hear good things about. Do you have anyother suggestions? I am not 'set' on those two but they seem similar, which is why I asked the question. What others would you suggest?
Dennis

[holydiver]

Are you just looking at schools in NYC or New England ? cause I just think culinary wise for the money they charge you could get a lot better deal elswhere. But out of the 2 I would pick FCI.

Thanks, I think that I am going to. It just seems to make more sense. I would be interested in anything in New England. I am partial to NYC though, I grew up right outside there and living anywhere else seems like a letdown. Right now I'm in Kansas City and I'm loosing my @$@#$# mind. I miss the attitude in NYC. There are some cool storms out here though...anyway. Do you have any recommendations for New England. I used to work at the Red Lion Inn in Stockbridge, MA.

[holydiver]

Well J&W (Providence, CIA (Ny),And NECI in (Vt) are all good schools but mucho pricey although I know you said you have been to college already so J&W has a program that cuts out some time if you already have a degree from college I forget if you need an associates or a bachelors though. There is one in Portsmouth NH called Atlantic Culinary that does the Le cordon bleu program I have heard some good stuff about it I think it is like 12 months plus a internship for like 25k and it's an associates so thats a good thing other than that New England isn't blessed with schools.You should look up something like CHIC in Chicago( I have heard good things) I know you probally don't wanna go much farther than that. Have you checked Shawguides ? It's a great resource,

[elakin]

hi holydiver

i went to CHIC in chicago and was so pleasantly surprised to see it mentioned! what good things have you heard?

it is definitely less expensive than those others mentioned. i went part-time for 18 months and it was about 6k.

i feel that it was a good base and enough to start working in restaurants and really learning.

i never kid myself that it's even in the realm of someplace like CIA, but i think often, that's helped me avoid the "i know it all" attitude that many CIA'ers have coming out of culinary school. kept me humble.

schools are a great start, but i remember thinking that i learned more in my first 6 weeks working than i learned in 6 months of school.

[Suzanne]

Dennis:
In response to your Q about other NYC schools: 1) NYC Technical College, in downtown Brooklyn, part of the City University. I think it's a 2-year program, and you come out with an Associate's degree. The late Patrick Clark went there. The dean of the hospitality program, Dr. Pat Bartholemew, is really knowledgeable.

2) The Art Institute of New York (formerly New York Restaurant School), which has both certificate and degree programs. Certificates in Culinary Arts, Culinary Skills, Pastry, Restaurant Management; A.O.S. in Culinary Arts and Restaurant Management. I'm not sure how long each program takes now (I was in the first AOS class, and including 1 externship it took 15 months, but I think it takes longer now and includes 2 externships.) Wayne Nish of March, Anne Rosenzweig of Arcadia and The Lobster Club, and Amy Scherber of Amy's Bread went there.

When I was looking for a school to attend, I checked out all 4. I prefered NYRS for the depth and breadth of the Management program, and in the culinary part, the exposure to many, many different cuisines, and the logic of the program (basic knife skills, sanitation, chemistry of cooking, nutrition, meassurement, then finally into cooking starting with stocks and on to veg, herbs & spice id, and so on). While we did not have a public restaurant, we did simulations in which we fed the entire school. We also had to do 4 different Mystery Basket exercises, which were really great!

To me, getting a degree was also not important--I already had a BA and an MBA. More to the point, though: some employers ask for a degree, some don't.

Something VERY important was the Placement Department, and the services they offer (and for how long).

The quality of the chef instructors, and the interest they took in helping the student learn was of paramount importance. Look for folks with lots of real world experience. And who seem to really love teaching. I'm still friends with quite a few of the NYRS instructors, and they have been very helpful to me.

I could tell you some of the reasons why I did not choose FCI or Kump's, but the main points in looking at schools are: 1) where will you feel the most comfortable with the program content and learn the most that will be of use to you when you get out; 2) where will you get the best exposure to new ideas, and help in understanding them; 3) where will you get the best push into the "real world." (When my externship at Vong fell through, my chef-instructor got me one at Le Bernardin. Not bad for 2nd choice.) and
4) which school seems to have the most realistic world-view? If they tell you that you could be a sous when you get out, regardless of what your previous experience is, be very wary.

I realize this message is awfully long, but I hope it's helpful.

P.S. One of my best friends went to NECI, and if he's any indication, they turn out really good graduates!

Edited to indicate name change of school.

[Suzanne]

Dennis:
I left you a private msg in your "my profile" part, because my previous post was so long and I had more to tell you.

[notyetchef]

has any one heard of Drexel or John Smith's college? they are relitively small schools but from what i understand some they have fairly decent programs.

[Frizbee]

J&W has a program that cuts out some time if you already have a degree from college I forget if you need an associate or a bachelor though.


I am almost positive that you must have a B.S. The program length is 18 months, because you only do the culinary labs. Look into it ia m graduation in 14 days and i couldn't be happier with my choice. For me like someone else posted was the after graduation job placement/assistance. I have gotten every job I have had since being in school trough J&W career fairs. I am currently seeking a management position and have utilized their career development department. Also they have partnerships with very large companies, so networking is even easier.
Hope this helps, and good luck!
Frizbee

[IronChef718]

Which is the better school to Go To FCI or Peter Kump's?????

[Jacqueline]

I was stuck between FCI and ICE (Peter Kump's). I chose ICE because of the cost, the program, and I knew of some people who went there. Don't get me wrong FCI also has a great program but I decided ICE was best for me.

[openyourbag]

i am stuck between the same exact choices. help!