I am currently looking for graduates of FCI (French Culinary Institute) to bounce a few questions off them. I am seriously considering attending but would like to ask some particulars to some alums or current students even. If anyone would like to respond, please send an e-mail to calcio@velocity.net

Thanx
Jim

I am looking for information on apprenticeship programs in Britain. I have been looking on the internet, but have not found anything. If anyone has information or contacts in Britain please let me know. Thank you .

I am now interested in two schools(peter krumps
and F.C.I.), and would very much appreciate any
information on either. I am leaning towards the
french culinary Institute, yet krumps is a bit
more affordable. I would appreciate replies from
any alum or current students on the school,
housing,ect. please e-mail me at pastrydream@html.
thank you

I too am looking into culinary school and would appreciate any opinions on NYRS, FCI, Natural Gourmet, and Peter Kumps.Thank you in advance for your help.

I graduated from the French Culinary Institute in 1990. At the time, the tuition was $10,500. I did it all by getting student loans. It worked for me because I was able to keep my full-time job during the day and went to school 3 nights a week for 9 months. It was a great experience for me.
Since I am a graduate, I receive a job menu every week with some terrific job postings from FCI via email. Although the tuition has now almost doubled, if you can get a student loan, it would be worth your while. I got to assist Jacques Pepin and had many other great opportunities there as a student from their job/volunteer board.
As far as Peter Kumps -- it's ok. I taught there. Some chef-instructors are great, some are so-so. I've heard good and back feedback from the students. I'd stick with FCI.