New York

Going Pro: Opinions on the Institute of Culinary Education?

I'm looking to make a career change from publishing to restaurant management (and I hope, one day, ownership). I'm thinking about enrolling in the Institute of Culinary Education's culinary management program. But it's a fairly significant investment (around $14,000), so I'm apprehensive about taking out a student loan if it's not essential to starting out in the field. (I worked in restaurants a little bit in college, but don't have any recent culinary experience.)

Has anyone been through the program? Does it give you an advantage in getting your first restaurant management job? Or has anyone considered enrolling at ICE and decided against it?


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