I love DU for reasons like this, no doubt I am sure many of you might have thoughts on this and I would really love to hear them. Well, I have decided to make a radical career change, in short its time to follow my heart and take a new journey. I have decided to follow my passion into the culinary arts.
I am at the beginning phase of narrowing down a school of choice. So far I am looking Le Cordon Bleu (Paris), C.I.A. Culinary Institute of America and F.C.I. French Culinary Institute (Chicago at Kings Kennedy). I really like what I see in the LCB Paris Grand Diploma program, the pastry program offers an opportunity to train with an M.O.F. and is a 9 month duration, which is perfect for me.
However before making my decision I want to get all the facts. Its important to me that I train with a well respected institute whose diploma will get me into any door in the culinary world. This is a big deal to me and on this adventure, I want the best!
If any of you have thoughts on one school vs the other, if you have friends or family that might have thoughts on this, please know that I would GREATLY appreciate your help.