Institute for Culinary Education or Natural Gourmet Institute
I am heavily considering culinary school to solidify my intentions of making food (in some way) my career. I am having a hard time choosing between these two school, both of which have amazing reputations. I aspire to (not in any given order) help others learn to cook, write a book, professionally test/develop recipes, contribute to food journalism, possibly sell delicious but wholesome and healthful food/sweets in some kind of a market and/or small freestanding store. Part of me says to go to ICE because of the more classical and mainstream chef and professional training involved while the other part of me says to go to the more healthful and nutritionally supportive school. I have taken classes at both schools. Any thoughts regarding this would be most appreciative!
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