French Culinary Institute

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Posted by Francesca on October 22, 1998 at 12:16:11:

I'm planing on attending FCI.
Still confused about being a chef, even do I've been working
in the business (waiting tables as a part time job for the
past 4 years).
Just found out from a friend that somebody he knows made it
as a Souce Chef for Jean George in only 4 years after
graduation from FCI. How realistic that sounds like???
I undestood that they are provinding jobs. Any idea what
to expect???

Any comments will be appreciate.

Thanks.

Francesca

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