I went to Dubrulle in 2001. I had Chef Tony and Chef Ian as instructors. Most of the time it was Chef Tony. (Also had Chef Christophe do a handful of lectures at that time.) (As mentioned in previous posts, the 3 are now at Northwest.) I did the Basic Culinary Program and I really loved it. I liked every single day that I was at school. This is, of course, due to the excellent chef instructors I had. As for the school (Dubrulle) itself, of course they just want your money. I also went to Pacific for a tour, but discounted them right away and chose Dubrulle instead. PICA was too slick; I mean, they're *really* obvious about just wanting your money. I know someone who took the Pastry Program there and heard that students weren't satisfied with the school, in general. With Dubrulle being part of AI now, then perhaps they've become more like PICA. I don't really know. re VCC: I had the impression, or was given the impression, that they were gearing people for more industrial-type kitchens. But mostly I chose Dubrulle because it was a shorter program. If anybody wants to go to culinary school, I would recommend choosing Northwest. You must understand, Chef Tony, Chef Christophe and Chef Ian are *really* *really* *really* good instructors. (And from their website, it seems that their program is cheaper too!) http://www.nwcav.com/index.html That's all. =) Tiffanie
