I talked about this briefly in a previous thread but I thought it deserved its own. I've been accepted to the Johnson and Wales Garnish Your Degree program which is an accelerated culinary program in which you receive your associates degree in one year. Today I visited the French Culinary Institute in NY and I was very impressed. I went there with a pessimistic attitude because it's a certificate program and they seem pretty "showy." But after taking the tour and getting an in depth look at what the program consists of, I'm starting to lean heavily towards FCI. I know that they are trying to sell it to you and its the recruiters job to wow you, but if it was all an act they definitely fooled me. Has anybody here done their classic culinary program? I've been told by a couple of people to do JWU because your getting a degree and actually proving you learned the material, but I have a bachelors degree already so the general credit requirements don't apply to me. Also, at FCI you have to take a midterm and final and it doesn't have a 100% graduation rate, showing that they don't just pass anybody that pays the tuition. If anybody has any first hand experience of the school I'd like to hear your thoughts. Thanks in advance.