[greenm2]

Hi
I am considering attending culinary school in NYC at either FCI or ICE with the aspirations of cooking at level of Alinea. From your experience do the graduates from one of these school stand out from the other?
Thank you

[luanmikevu]

I also wanted to attend FCI at NYC, but could never figure out where to 'live' while taking classes. Everything rental is so expensive for apartments. How do people find room-mates or room-sharing arrangements (boarding?) while attending school in NYC or at FCI (french culinary institute) ? Much thanks in advance for any advice on this.

[gaw951]

I attended the FCI and they have "student housing" available through them. It goes into your cost of schooling of you opt for their housing. I lived in their housing on Roosevelt Island. It was fairly nice, but you live with 4 other people. It was set up much like a standard dorm with two double occupancy rooms and a single that was a higher price. The living situation after school was a nightmare though. The other option is to try craigslist but there are a lot of apartment brokers on there posing as private people and they charge a hefty fee.

[aamiranda]

IM currently attending FCI and would definitely recommend it over ICE.If your focus is aspiring to the level and style of alinea attending the FCI allows you to intern for Dave Arnold(president of culinary technology at FCI).I currently intern for him and the amount of knowledge acquired there far surpasses what you will learn in any school. Check out cookingissues.com thats Dave's and Nils Noren's blog about all the testing and experimenting we conduct at school. We currently work with Rotovap, centrifuges, wet grinders, pressure cookers, all sorts of hydrocolloids, LN, carbonation(we have our own specially build rig that mixes co2 and nitrous oxide at the percentage we choose), all things sous vide, and the best part is if you time it right dave does a lecture series with Harold McGee that you will work at if your interning at the moment.

all schools have their drawbacks and FCI definitely has some but the opportunity to be exposed to the research and wealth of knowledge D. Arnold brings certainly puts FCI over the top of its competitors.


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[jyee]

aamiranda, on 10 March 2010 - 11:13 AM, said:

if you time it right dave does a lecture series with Harold McGee that you will work at if your interning at the moment.

I'll be attending the lecture series at the end of April.... really looking forward to it!
Right now I'm an IT developer by day, long term stage at a local culinary school by night... wish my school had someone like Dave.

[tldmatrix]

After you go to the fci or the ice Ferran Adria is opening a cooking school in 2 years.