Pros: Brand new space - hydroponic garden - bean to bar chocolate kitchen
Cons: Unknown (I begin classes in July 2016)
This is only based upon the campus tour. I plan on updating as I go through the culinary program, starting in July 16
Living in NYC you have two choices. ICC, and ICE. So my first tour was at ICC, followed by ICE. Ultimately I chose ICE over ICC due to the course structure and what they offered.
ICC - technique is what they stress, and rightfully so, however I needed more than technique. To me that is too boring to keep my attention for 10 months - a year. When I asked the recruiter if they taught anything outside of technique he made it clear that 99.99999% of the school focuses on technique and the short answer was no.
ICE - Teach above, however as part of the curriculum you will also be exposed to - business management (including how to turn a profit and using social media to promote yourself), hydroponic gardening, bean to bar chocolate making, wine and cocktails 101. There seemed to be a lot more going on as far as creativity