|By Girlinthekitche (Girlinthekitche) on Monday, July 08, 2002 - 09:49 am: Edit|
I am looking at attending school for Pastry arts right now I am looking at the french culinary instute. Does anyone have any insight or knowledge that would help me with picking out the best course and school and the best way to get the most out of it?Thanks in advance
|By Andapanda (Andapanda) on Wednesday, August 04, 2004 - 07:49 pm: Edit|
It has been 2 years since you posted the question, but if you have not enrolled already, I will try to enlighten you with a word of advice:
FCI was founded by Dorothy Caan Hamilton to emulate ESCF in Paris, France. FCI charges $33,000($32,500) for a 6 mo.s course. ESCF charges $18,000(14 300 E)for a 9 mo.s course + 3 mo.s internship. FCI's most successful alumn is Bobby Flay. The world's only Michelin 6-star chef, Alain Ducasse, is associated with ESCF, not FCI.
If I am not mistaken, Jacques Torres, MOF, Dean of Pastry Arts at FCI, wrote the Dessert Circus series of cookbooks. Roland Bilheux and Alain Escoffier, the authors of the Professional French Pastry Series books, were instructos at ESCF.
My advice is to enroll at ESCF instead.