I have been in the F&B business for about 4 years now and I am going to a local community college to study culinary arts. I am looking ahead to transfer into larger programs and schools but getting a strait answer out of a scholastic advisor without bias is turning out to be more difficult the I thought, not to mention every college I contact has the "best" culinary program. If any one would please give me some advice on what schools carry the most weight in the industry please let me know. I have looked at Johnson and Wales, The CIA, Drexel, John Stockton, and Paul Smith's. Any information would be greatly appreciated. On a lighter note I did ask the chef I am currently working with, but I think he is the MASTER of the buying anything and everything frozen, nothing made fresh so as far as an expert opinion he would probably be the last on my list of people to listen to. But to tie in the salmon discussion- ours comes out of a frozen vacuum-sealed bag. Ouch.