I'm planning to attend pastry school in France at the end of this year but there are so many to choose from. After some research, I've narrowed it down to three schools: 1) Le Cordon Bleu 2) ESCF (Ecole Superieure de Cuisine Francaise) - Ferrandi 3) ENSP (Ecole Nationale Superieure de la Patisserie - in Yssingeaux) Are there any recent grads from the pastry arts programs above who can share how their experiences were and if they know how the schools compare against each other (eg. strength of teachers, curriculum, practical vs. theoretical time, reputation, intership opportunities, etc.) (I did look into Lenotre but my french is not strong and the program requires a significant upfront deposit with the application which I'm not too keen on.) Thanks