Hi! I am currently a high school student in NYC, and I am finally in my senior year of high school. I was very interested in becoming a pastry chef/chocolatier since the beginning of 10th grade so I started researching the best culinary schools in the world (well, mainly France and the U.S. ), in which I came up with the top 6 listed in the poll. However, I am still very confused in terms of where I should apply to, because I feel like all of the schools are great schools. Although I have the feeling that I should go to France in order to learn everything about french pastry, I still am considering CIA and ICE, because I live near those schools. Also, I do not speak french but I am willing to learn the language if I decide to go to France and I also have a few friends there. These are my mixed feelings about each of the schools after reading all of the reviews about it: 1. Product: Le Cordon Bleu - Paris - known internationally - too many people in one class - only best students get internships? 2. Ritz Escoffier - I do not know how long the program is, because I feel like their brochure for 2012 are outdated... - internship at their own kitchen? - teaches in English/translator? 3. Ferrandi - International program is not highly respected - class sizes are reasonable - gives out internships (to smaller places like boutiques?) 4. Lenotre - class sizes are a bit large - recognized only in France? - I'm not sure if they give out internships.. 5. Product: Culinary Institute of America - Hyde Park - very long program - gives out internship 6. International Culinary Institute - gives opportunity for internship - ... I don't know why but I just really cannot decide on one school... ***What are your thoughts on these schools in terms of the length of the program, the quality of the program itself, recognition, the chefs, class sizes, location, and internship? In addition, I'm already interning at a restaurant (JG) right now, so I'm very serious about this... I really want your honest review!!!