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ICE vs FCI--Amateur Throwdown!


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ICE vs FCI--Amateur Throwdown!

mxpark | | Feb 12, 2007 03:25 PM

I'm changing careers into the food industry, and want to exhibit some savoir-faire in the kitchen--I'm not entirely a novice, but need something that will look good on the resume, as well as teach me some skills I can use. I have no intention of becoming a chef, but will be working with them in some capacity on the financials end and would like to speak their language as well as have some certificate or something that can buy me some street cred.

Thus I'm looking for a good amateur cooking class program. I'm quite frankly balking at the cost of the La Technique class at the FCI, but will suck it up if it means that industry leaders will look more kindly upon my business-heavy CV. Can anyone vouch for the ICE's Fine Cooking courses for being as well-regarded? Which school on paper says: he may be an MBA-doink, but may understand us and our needs after all?

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