Like most, always interested in cooking from as far back as high school-Been out of college for two yr and am constantly aware of my passion for
something other that my present postion....
Agree w/past postings-The "way" is paved on
both sides w/experience and formal education-
Right now, need more info.....

I attend CHIC currently. What do you need to know?

Well,
What is the length of the program?
When do terms start? Is part-time avail?
How is grading scaled for the kitchen?
How "basic" are the beginning classes?
When you started, what we some of things
you wished you did or knew beforehand?
Do you apprentice at the school establishments?
Is it required?
Oh yeah, cost?