WanaBe a ChefLooking for advice from FCI (French Culinary Institute)

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Atlantic Culinary Academy (NH)
California Culinary Academy
International Culinary Academy (PA)
The Cooking & Hospitality Institute of Chicago
Western Culinary Institute (OR)
California School of Culinary Arts, Pasadena, CA
Texas Culinary Academy, Austin, TX

WebFoodPros.com: WanaBe a Chef: Looking for advice from FCI (French Culinary Institute)
By Jim Lohse on Sunday, March 07, 1999 - 05:41 pm: Edit

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


By Steffie Dikeakos on Sunday, March 14, 1999 - 02:41 pm: Edit

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 .

By Pastis (Pastis) on Tuesday, March 14, 2000 - 05:25 pm: Edit

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

By Hall1e (Hall1e) on Wednesday, April 12, 2000 - 08:22 pm: Edit

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.

By Maureen830 (Maureen830) on Friday, April 14, 2000 - 04:09 pm: Edit

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.

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