I'm an aspiring food writer thinking about culinary school, and I have a few questions. I already have a Bachelors and half a Masters in English as well as a decent job based in New York City, which I want to keep as I take classes. With this in mind:
1. Is culinary school a good choice for me? I'm not really interested in developing my knife skills (though I won't mind it), but I do want to learn about food, develop my palate, and make contacts in the industry.
2. Would you recommend FCI or ICE or another option? Both schools work for me because they have nine-month nights and weekends schedules. ICE is a little cheaper. FCI has an honors program that interests me. Which would be better for me and why?