I attended back in the late 80's. I have to say to...

I attended back in the late 80's. I have to say too many people think that attending and graduating means an instant career. What I was after was a solid foundation. I was already experienced in the business and passed on an opportunity to apprentice with a Top New Orleans chef to attend the then
FCI. I got what I came for which was structure, discipline, and a solid grounding in technique.
I do not regret passing on New Orleans. I was blessed by working with world class talent and benefited greatly by what they taught me. A tip: be reverent in your approach to the art and skill of the culinary field and the Chef will respect your effort and reward you as well.