Hi All! My name is Jessica. I quit my job at an investment bank in NYC 5 years ago to follow my husband abroad for his career which meant living in Seoul, before trading kimchi for borscht and landing in Kiev (until the revolution) and now Bucharest. I've always loved cooking (my mother and grandmother each owned their own b&b's so hospitality is in my blood) and now I've finally convinced my husband to support a career change and send me to culinary school! Before enrolling, I'm planning to go back to the U.S. to do an internship for the summer at a chain of restaurants which run the gamet from fine dining to sports bars to prove to myself that I'm really cut out for the grind I'm told is required in this industry. I'll be doing everything from washing dishes to shadowing upper management. I'm hoping to get some catering exposure as well. In the meantime, I've been analyzing the cost/benefits of a CIA or LCB vs. a smaller and shorter cirriculum at a perhaps less prestigious school and am leaning towards somewhere in Europe so that I'll still be close to my husband. Looking forward to chatting with some of you and reading the great advice in this helpful site! Cheers!