Just wonder if there's anybody know more about French Culinary Institue in NYC? Or maybe you've taken the program there before.
I'm debating between FCI and ICE. Any input?
All input will be appreciate it...thank you....
I'm deciding between two schools, Ewald Notter's School of Pastry Arts (Orlando) and The French culinary Institue (New York City). Any advice, I've toured both schools, I really love FCI and the fact that I can intern with various chef in NYC really intices me. On the other hand Ewald Notter is very creative and I love creativity. Although both look great I'm looking for a response possibly from alumni of either of these schools as to whether you feel one school leaves you better prepared than another. I have noticed that some chefs leave FCI and go to Notter. I would appreciate any advice. Thanks