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

[jls988]

I'm also stuck trying to make a choice between the two. I'm limiting my search somewhat because I already have a master's degree and want a shorter program that doesn't include general education courses.

[MarkV]

I went to ICE.

The facilities, quality of the food, and the curriculum were good.

The chefs were skilled but oh my God, what personalities!

Our first instructor was emotionally unstable and solicited me for medication, (I was a psychologist before going the culinary route).

Our next two instructors were extremely knowledgable and skilled but each had a chip on their soldier, were irritable, and not very appoachable.

However, this was 4 years ago and there are a number of chefs on staff. (They fired the first kook I mentioned).

ICE is a lot cheaper than The French Culinary Institute, I think by clsoe to $10,000, if not more. Although I can't speak directly about the French Institute since I didn't go there, it's hard to imagine they can provide $10,000 worth more education. I'm sure the curriculums are similar.

If you want more specifics about ICE's curriculum let me know.

Mark.

[Suzanne]

FCI and ICE are great schools, at a relatively low price -- if all you want to do is learn to cook. Both schools have "Amateur Culinary Programs" (FCI) or "Professional Development" (ICE) which include the management curriculum -- for which you pay a great deal extra. So if you are interested in learning more than just how to cook -- if you want to learn the business of the business, or want to learn about wine, too -- make sure you factor in those extra costs.

BTW: are you aware that the reason the fees are (relatively) lower at ICE is because they have such an extensive avocational (nonprofessional) program that brings in a lot of money to the school. (When it was founded as Kump's, ICE was only a "hobby" cooking school.) But it also means that the focus of the school is split: you might want to find out which side gets priority if there is a conflict for resources between professional and nonprofessional programs (kitchen space/time; instructors; materials and supplies; etc.).

(I freely admit that I am biased toward The Art Institute/NYRS, which offers a COMPLETE program that teaches many more skills and prepares a graduate to work in many different aspects of foodservice.)

[wjkimmerle]

Hi, I'm also facing the same questions. I just visited both schools, but I'm not sure how to weigh the two.

ICE seemed energetic, professional, and very well skilled (the products in the working kitchens were fabulous). Their career connections seemed outstanding and realistic, but what struck me was how industry-motivated the program seemed. Kitchen spaces weren't huge (I can't imagine they would be in the field either), and the staff seemed non-celebrity but well-traveled (as I would also expect the industry to be).

FCI seems like the more glamorous of the two. The program was super-impressive, as were their facilities. But despite the obvious credentials, the program seemed to be a lot about polish. With huge pastry kitchens, a seemingly new-renovation, and an impressive website campaign, FCI seemed geared towards pitching its program. Would FCI's publicized program earn any better respect in the field?

Does anyone have any feelings along those lines? ICE's sure seemed like it could prepare me for a job in a NYC restaurant, but FCI's seemed so personal and friendly. And in the end I'm just not sure which is better.

I'm sure both are equally instructive and connected, so I'm wondering which is a better choice to begin a NYC restaurant career.

Thanks all!

Bill

[KyleW]

I am a non-professional. I am extremely biased, as my girlfriend is an admissions counselor at I.C.E. (Peter Kump's). I'm pretty sure that you can define your own externship, with approval. You don;t have to be a pantry dog anywhere. DOn;t be fooled by the big fancy chef names FCI uses. You'll likely never see them. I know that Mario Batali hire I.C.E. grads.

[Suzanne]

Both schools are very good. But only you can decide which school is better for you.

As for which is a better choice for starting a career in NY -- to be honest, it makes no difference. Or, rather, it might make a difference for your first job (which is still likely to be at a pretty low level), because some chefs like to hire from the school they went to, or won't hire from a particular school for the same reason. You can't assume that just because a chef went to the same school, s/he will be more inclined to hire you.

But not all chefs in NY went to one or another of those schools, or one of the other schools mentioned upthread and elsewhere, or to any school, and some (maybe most) chefs don't really care where (or if) you went to school. You might get an interview because you list school, but it's how you perform on the interview that gets you a trail, and how you perform on the trail that gets you hired.