On that note, is the CIA the do all and end all of schools? I was reading the latest issue of Food & Wine that profiles the best new chefs. Only one of them attended the CIA. I am interested in attending culinary school (I've worked every facet of the business over the last 10 years). What about other institutions eg. French Culinary, Cordon Bleu, or perhaps a school in France? Also, after footing the hefty bill of the CIA, what would you pay someone just out of school, and how many years, considering the person is worth their weight, does it take to move up to a reasonable rate? Thanks
