Hello Fellow Chowhounders,
I am trying to transition myself into the food industry. I am in my early 40s, I have many years of experience mainly in management, sales and customer relations in apparel; and almost none in the food industry.
I am looking into the NYU Food Studies graduate program that seems to give a well rounded general food industry education and trying to make their application deadline. Their website says you could go into many different career paths after graduation, although I am not sure how since it is too general.
Also looked at the French Culinary Institute today and although it is a different path, it is a vocational school and I would graduate with skills to cook if I attended there. I am not looking to work at a restaurant kitchen, but there are a lot of jobs that require culinary education today, and that would be the path I'd follow if I attended there.
So, if you have any insight or opinion that you could share I would appreciate. Both are pretty expensive and I am having a hard time deciding.
Thanks very much for any feedback.
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