Posted by Gerard on March 13, 1998 at 10:54:45:
In Reply to: CIA vs. French Culinary Institute posted by Mark S. on March 13, 1998 at 09:42:30:
: I am a very serious amateur who lives in Neew York City. I am not intending to be a chef professionally, but would like to get close to the same culinary training as a chef does. Both CIA and French Culinary offer serious amateur courses for about the same price, so which in your opinion would be more comprehensive?
Neither,real training begins when school is over with as far as pros are concerned.
For yourself I'd go for the place where you can interact with instructors (small classes,less students).
Peter Kumps is popular with amateurs but I'd still have to say from speaking with people who've attended and hearing descriptions, its not the way things are done in pro kitchens.
Gerard