Hi I am looking to attend culinary school. I wanted some thoughts (good and bad) on culinary schools. I want to know what you think about the French Culinary Institute in New York city, The Institute of Culinary Education also in New York city, and Apicius The Culinary Institute of Florence Italy. Any input would be helpful. Have you hired any of these graduates? Do these schools have good reputations? I would like people in the business to tell me real things. The schools have great things to say about themselves (of course), but I want an industry member's point of view. Thanks.