I have been meaning to start this thread, but haven't seen the time to do so. The whole point of this is for me to log my time at the International Culinary Center. Hopefully it will give some people insight for when they are making the choice. I am not a writer or good speller. Sorry for any bad grammer. My Background My first job I ever had at the age of 14 years old was in a kitchen. I was the porter. It was exciting for me because it was the first time I was able to have money in my pocket. I thought that I wanted to become a bartender. The bartender always seemed cool, made a lot of money, and got to make cool drinks. I quickly realized that all the fun happened in the kitchen. I was totally hooked. I worked in the kitchen for 4 years. Starting as a dishwasher and finally moving all the way up to sous. It was a blast. I went off to college and after a year dropped out to travel the United States playing poker. Did that for 5 years and decided the life wasn't for me anymore. I moved to NYC chasing a girl and got into the real estate business. I did alright, but I learned that in the real estate game only the boss makes the money. I opened my own office with two other business partners. I worked hard. 70 hours a week squeezing every penny out of the dollars we spent. Even after being fairly successful at it, and making a nice income to life comfortably for the rest of my life I wasn't happy. I was getting married in a year. I was living well. I was healthy. The only reason for my disposition was my career. The only thing it was fulfilling was my need for money. Money was not important to me I realized. I did not care if I was worth $50,000 when I died or a millionaire. The kitchen was the only place that fulfilled everything that made me happy. I discussed it with my finance she begrudging went along, and I got a job in a kitchen. I did not tell my partners or anyone in my family. It was amazing. My teenage years in a kitchen came straight to the front of my mine. I was working hard, keeping long hours, and coming home with plenty of wounds. The last two years I have been working in 3 different kitchens. I started at a local pizzeria working the hot line, and I am now employed at a Michelin starred restaurant working as Chef de Partie. Since working at my most recent job, I have quickly realized that I am drastically behind the ball. The only thing keeping my head above water is my ability to nail recipes the first time they are taught to me and my multi tasking. My superiors don't have to spend too much time teaching me new things. Yet, they have to teach me new things everyday because of my lack of knowledge and overall experience. I contemplated the last 12 months about going to culinary school. I visited 3. Decided to choose the International Culinary Center (ICC). It was the closest to my house. I got two different scholarships reducing my tuition by $10,000. It had a very impressive alumni. I started call in October 2016. Class 8 I have officially finished my 8th day at ICC. My total class size is 7. Beside me no one has any real experience in a restaurant setting. In 8 classes I have had 6 different instructors. Each class you have 2 instructors. Your only suppose to get 2 instructors per level. I am on level 1. Pretty standard skills and foundation recipes. Things are going pretty smoothly. I am enjoying my overall experience. I have see one demo. It was Jacques Pepin. He made a whole chicken sausage (debone the whole chicken while keeping the overall structure of the chicken en tact). My only gripe would be the 3 set of different instructors I have had. Hard to build a rapport and learn how your instructor teaches. Everyone is different and it is hard with the lack of consistency.