I'm in the baking and pastry arts program at a local community college. It's only for a year and when I graduate I get a certificate. Afterwards, I'd like to go to a real culinary school to broaden my knowledge of cooking. I've heard of the Culinary Institute of America, French Culinary Institute and Le Cordon Bleu. Which one has a good pastry program?
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Culinary School? CIA? FCI? Le Cordon Bleu?
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Posted 27 June 2008 - 08:36 PM
UFO catcher. Do want.
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