Arlight, I know a lot people have posted similar questions but I need some help/advice/etc. I've done some research for the culinary school in NYC and I found three potential candidates: FCI, Institute of Culinary Education(Peter Kump's), and New York Restaurant School. From the websites I read, these 3 schools all seemed pretty good. But FCI is a bit more expensive than ICE and NYRS. Anyhow, I would like someone to tell me which school has the best to offer when after you graduate and work in the real world. Cause I know a lot of schools don't teach you everything you need to know when it comes to working in the real world. So the pros and cons and any other opinions among these schools are welcome. Thanks so much Oh, and I'm looking into the culinary arts track btw. Thanks again.