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Has anyone taken La Technique I at the French Culinary Institute in NYC? I'm debating it, but don't know if it's going to teach me anything that I couldn't learn myself with practice and books. I'm a seasoned amateur who doesn't want to work in a kitchen professionally, but wants to make restaurant-quality food at home. Thanks! M

I'm trying to find the best Pancetta, Prosciutto, Guanciale, Speck, etc that I can find in NYC. Does anyone know who has the best? Thanks, M