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Thread Starter 
I finally made the decision to go to culinary school and I am beyond excited about it! I have a few months before I need to apply, and I have narrowed it down to two schools for baking and pastry arts.
Can anybody help me with deciding between the French Culinary Institute in NY and the French Pastry School in Chicago?
They seem like they have the same sort of program and both would provide me with similar training, but I'm not positive about which one is more well known or has a better reputation in the culinary world?
Because of the price difference, I am leaning towards the French Pastry School. However, I would like to make my decision based on more than money because that is not my main concern.
Any input at all would REALLY help me out!! I'm really excited about this opportunity and I want to make the right decision!!