International Culinary Academy

I was wondering what anyone has heard regarding the International Culinary Academy in Pittsburgh, PA? I have received information on this school, but I have not heard anyone comment on it either good or bad.

[Jim]

Tina,
I am originally from Pittsburgh, so I have crossed paths w/a few ICA grads. For the most part, the students were relatively well-informed in technique and seemed interested/excited in their work. I am staying vague because I did not work with them for any extended amount of time. The other Cully school in Pittsburgh is Pittsburgh Institute of Culinary Arts (PICA) and its reputation was not as good as It'l Culinary. But again, I am being vague. Opinion time: I think w/any Culinary (or trade/vocational) School, its a matter of insuring good results with a lot of hard work going in. So a good education can come from a lousy school and vice versa.
P.S. I worked with a graduate from Le Cordon Bleu that couldn't boil water.

[This message has been edited by Jim (edited March 05, 2000).]

Thank you for the comment. That is pretty scary when someone cannot boil water...
I have actually already been accepted to J&W and was just wondering if anyone had heard of
ICA. Thanks Again

i'm getting ready to attend a le cordon bleu institution, thank goodness i can already boil water!

Originally posted by Jim:
Tina,
I am originally from Pittsburgh, so I have crossed paths w/a few ICA grads. For the most part, the students were relatively well-informed in technique and seemed interested/excited in their work. I am staying vague because I did not work with them for any extended amount of time. The other Cully school in Pittsburgh is Pittsburgh Institute of Culinary Arts (PICA) and its reputation was not as good as It'l Culinary. But again, I am being vague. Opinion time: I think w/any Culinary (or trade/vocational) School, its a matter of insuring good results with a lot of hard work going in. So a good education can come from a lousy school and vice versa.
P.S. I worked with a graduate from Le Cordon Bleu that couldn't boil water.

[This message has been edited by Jim (edited March 05, 2000).]