Thank's for the reply.
I actually confused between FCI and ICE. I'm interested in baking and pastry art program. I got a feeling that FCI seems to be more focus in pastry than ICE. So, what do you guys think about ICE?
Is the program well rounded enough to be able to get you right into the business? What about the ICE connection? Do they have a lot of alumnis working in the industry? How about the teacher?
the schooling at ICE is fast paced.. your given a lot of info and education but you have to be able to keep up in my opinion. Sometimes that can be tedious for some. After your classes are done you are requred to extern aa a restaurant site and sometimes students are hired out of their externships.
The teachers are some of the best in my opinion. I dont honestly know about the connection aspect of it but I do know there are alot of top chefs that have graduated from my school. And the Chef instructors there are some of the best chefs who have been in the business for years and have owned and operated many restaurants.
If your in NY you should go to the school and walk around and have a look.. They dont mind people showing up to look in on classes and they will even let you sit in on a class to see how it is run.
A few months ago I worked at a Benefit in NYC and there were students from various schools ICE being one of them. I watched some of the ICE students work and while one of them was doing their prep work she was talking on her cell phone. Some of the other chefs noticed it and they said that it was very unprofessional of her to do that. I hope that the other students aren't like that but that's the first impression I got of the school from this one student.