I would like some opinions regarding the quality of curriculum, reputation, and instructors etc... Having recently applied to both schools I would appreciate some of your thoughts. Thanks in advance.

[holydiver]

I think both schools are good but FCI has bigger name instructors J. Pepin, Andre Soltner, Alica Waters is a dean. Bobby Flay came outta there too. I think most schools are comparable if you have the drive and talent you can make it going to a college program. That said the industry is into name dropping so the more famous the instructors and their contacts the better u will be off.

I attended Peter Kump's and I loved it!! Nick Malgeri is head of their pastry department and is great! I think both are highly recommended! You will no doubt enjoy either!

Thanks for the info. French Culinary accepted me. I should here from PK soon. If anyone else has opinios/experiences I would greatly appreciate them.

Hi,

I am presently a student in the Culainary Arts program at Peter Kump's. I find the school pretty thorough, and I would imagine comparable to the big 3 in NYC (FCI, Peter Kump's, NY Restaurant School).

The program at PK takes less time (approx. 20 - 29 weeks, depending on full or part time), and externship is 6 weeks @ 210 hrs. I believe FCI's program is 44 weeks, but I'm not sure of the externship.

I also believe students are required to work the school restaurant at FCI, though I'm not sure if that's good or bad thing. What I have found is that the program at PK is indeed a comprehensive one (maybe too comprehensive at times), so one's choice can get down to how much tie ou have to commit, before entering the workplace. I would imagine the quality of the education is similar.

Hope that gives you some helpul info. And, please feel free to e-mail me direct if you have further questions. My address is wheelpin@earthllink.net.

Good luck!
Leon