I'm looking to go to pastry school in the next year or so and am trying to balance quality education with not going into massive debt. Someone in a previous post mentioned Escuela Torreblanca in Spain, and after looking into it, it looks interesting. However, I'm having trouble finding any information from previous students or unbiased sources. It's a relatively new school (2013) though operated by a highly regarded pastry chef. There is a six month professional program, but they also have a much less expensive three month program that claims to be a more intense version of the six month program. There doesn't seem to be an internship component, though they offer lifetime access to their job listings - no idea how good it is. Does anyone have experience with this school or know anything about it (beyond what's in their promotional material)? For reference, I'm a 33 year old career changer with a side job in food retail, and I stage every other week with the pastry team at a highly regarded cafe. I'd like to work in high end restaurant pastry here in the US. I think I have a solid knowledge base, but have no formal training and know there are gaps.