What is the reputation of this program with chefs across the country? How are the different levels I (Culinarian) II (Chef de Partie) III (Executive Chef) viewed? Is it true the first level is equivalent to a culinary degree?
As a chef would your advice be to pay $60,000 to go CIA or get certified for a couple thousand if you have the neccessary skill? Any other input about the program/advice would be greatly appreciated.
Thanks a lot everyone,