Any Advantages - PKump vs. French Cunlinary Graduates?

Despite the obvious (both schools being excellent and highly reagarded)Do people in the industry have a particular preference over new graduates coming out of Peter Kumps or the French Culinary Institute? Is one school seen as perhaps better than the other in preparing new cooks?

I'm applying to both, but would really appreciate some insight as to whether there are better opportunities or advantages coming out of one school vs the other...

I just posted the exact same question. I have done a lot of research on the topic and when I spoke to a counselor at PKump, or what in a few months will be called ICE Institute of Culinary Education, and it sounded like too much...I said to her "My main concern is that I want to learn Italian more than anything, I know I have to learn French and I want to, but I don't know how I feel about only learning French" her reply was "We cover all the regions of Italy, Asia, India, French and some others. You will get a six week wine tasting intensive, and some pastry arts." All this in four weeks!!! It sounds rediculous. Of course when asked three separate counselors this same question from FCI they all said "hey look at Bobby Flay, he came here learned the basics and developed his own style."
So I don't know. I'm leaning toward FCI and here's why. The name, L'Ecole (ie real experience), and I don't want to bite off more than I can chew. I'd like to concentrate on the basics and branch out once I've have them down. I hope this helps. Please email me and tell me what you are going to do and what you have heard.