Hi, I am looking to apply to culinary schools within the next couple of months, and I have narrowed my choices to CCA in SF and FCI in NYC. The programs are completely different and I was wondering if anyone might have any opinions on which one they thought would better prepare me to be a chef/owner, since I aspire to eventually own my own restaurant. Here's what I have thougth about each thus far: CCA positives: two years would give me a lot of time to learn things, it could be more comprehensive than the 6 month program at FCI, Produce tends to be better in CA, I have thougth about moving west (I currently live in Boston) for a long time. CCA negatives: Would the two year program have a lot of fluff that I might not need to know, or have already had while earning my bachelor's in college? FCI positives: a 6 month program would allow me to get out into the workplace and start building up experience quicker, it has a food writing program which I am also interested in, they have names like Jaques Pepin and Alice Waters as deans (I know it makes me sound like a bit of a starphucker, but c'mon... it's Alice Waters!). FCI negatives: it's in NYC, still east, still cold. since it is only six months, will it be as comprehensive as the education I would get from CCA? Anyone have any thoughts? ZEN!!!