Is an education at The FCI considered a good value?
Our reputation as one of the most prestigious culinary schools in the world wasn’t built on the principles of cutting corners or nickel-and-diming. We’ve always maintained that if we’re training chefs to work in the finest restaurants, they must have the best of everything. And you do. For example, we hire only the most qualified, skilled Chef-Instructors, and seek out only world-class visiting lecturers. This helps you get the best possible culinary arts training in the shortest appropriate time. We’re also unique among culinary schools in that we use the same purveyors as four-star New York City restaurants. That means the same foie gras and Chilean sea bass that are cooked by the chefs at Le Cirque or Restaurant Daniel are cooked by our students from the first day of class. We believe that our students’ palates must be trained in discerning the very best in order to be the best. Lastly, we don’t send our culinary students off to externships at local restaurants where their newly lea
