I am 41 years old and wanting to follow my passion to make food the center of my career goals. I've been having a hard time finding feedback from people who have gone to ICC (FCI), to see if they felt the knowledge and the experience was worth it. Investing close to $50,000 (which will be mostly debt) in solidifying my knowledge, or taking that same $ (small business loans) and using it as start up for a food business, and "flying by the seat of my pants" and maybe hiring the right people. If money wasn't a concern I'd do the 6 month program at ICC, no question, but between the tuition and finding an affordable situation to live in NY...I'm intimidated and overwhelmed. And starting my own restaurant without that rock solid foundation, seems nuts. I actually have worked in the food and hospitality business for 15+ years off and on, mostly front of house, I' m a damn good cook, and have a great palate and lots of food knowledge. I want to learn from a team of great instructors and beside people who are as passionate as I am. I'm only willing to consider programs that are less than a year and accredited. The cost seems so impractical, but the experience sounds like heaven.....stuck, dreaming and confused.