- Joined Feb 26, 2002
I'm about to dive in and finally start a part-time pastry arts program. I'm torn over which program in NYC to do: French Culinary Institute, Peter Kump's (Inst. of Culinary Ed.) or one I've yet to research. Does anyone have any advice as to which program might be better or worse and why (aside from the major cost differences)? Any insights would be appreciated.