and then i ask you what is the price to pursue a fluffy cotton candy cloud dream? How much does school cost? Is financial aid available?
Currently, Culinary Arts tuition is $28,017,
Pastry & Baking Arts tuition is $26,334
and the Culinary ManagementDiploma program is $12,900.
Or about 575 for five sessions of 4 hours each or about 100 for one session orr... even better albeit completely life changing... WORK STUDY There is a way to earn an Institute of Culinary Education diploma without taking out conventional loans. The Work-Study Program offers students an opportunity to earn their tuition by working as stagiaires (the word is French for “trainees”). Participants both support the school’s stewarding department, helping to receive and redistribute all the food that comes into the school, and serve as assistants to chefinstructors in recreational classes. Stagiaires commit to working 1,600 hours, after which they may attend either the Culinary Arts or the Pastry & Baking Arts diploma program free-of-charge, with the exception of a $150 registration fee that covers uniforms. Participants must work a minimum of four eight-hour shifts per week. Shifts currently run from 7 AM to 3 PM, from 8:30 AM to 4:30 PM, from 9 AM to 5 PM, and from 5 PM until closing (sometimes after midnight). There’s no need to be a food expert to sign up for the Work-Study Program either. Applicants must have either a high school diploma or a GED and 1 year work experience or 1 year of college. The first step towards the work-study program is an interview, and then an on-the-job evaluation that lasts three days. A written examination is also required. Working as a stagiaire is an excellent addition to anyone’s culinary education. For further information on the Work- Study Program, call (888) 960-CHEF. ******************************************************** ohh this sounds good Essentials of Tuscan Cooking
Friday, April 4, 6-10:30 PM or Saturday, April 19, 6-10:30 PM
$115 1 sessionThe simple yet refined flavors of Tuscan cooking are worldfamous, and with good reason. Whether the product of one of Florence’s great restaurants or the simple dishes from a country kitchen, the integrity of Tuscan cooking has won applause for centuries. Learn some of the secrets of this venerable cuisine as you make and enjoy Bellinis (sparkling wine and peach juice cocktails); Risotto with Porcini Mushrooms; Pear and Fennel Salad; Crostini with Roasted Eggplant; Tuscan Chicken with White Beans and Broccoli Rabe; Pork Chops with Olives and Fennel Seeds; Florentine Porterhouse Steak; Cippolline Agro Dolce; Oranges in Marsala Glaze; and Almond and Anise Biscotti with Vin Santo. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Essentials of Sicilian Cooking Giovanna Bellia La Marca
Sunday, April 13, 5-9:30 PM or Tuesday, May 20, 6-10:30 PM
$100 1 session Sicily, the largest island of the Mediterranean Sea, boasts one of the oldest culinary traditions of Europe, rich of Greek and Arabic influences. It is based on the bounty of this fertile island, the high quality and freshness of ingredients in season, and easy-to-master techniques. Giovanna Bellia La Marca was born in Sicily, and is the author of Sicilian Feasts (Hippocrene Books, 2003). Join her for an evening of enchanting foods, glorious wines (such as Corvo and Nero D’Avola), and wonderful stories. You will make Pane e Companatico (seasoned bread and fried black olives); Crostini with Fresh Tuna and Onions; Scaccia di Spinaci (savory pie with spinach, raisins, and walnuts); Penne with Cauliflower and Pine Nuts; Caponata; Lemon Chicken and Sausage in Wine; and Cassata Siciliana. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Florentine Dinner Party Gerri Sarnataro
Friday, April 18, 6-11 PM
$110 1 sessionFlorence is among Italy’s most visited cities, thanks to the extent of its cultural treasures. The tasty dishes found on local tables are no exception, and represent wonders of simplicity and flavors. Chef-Instructor Gerri Sarnataro will guide you through the preparation of Fonduto con Tartuffi (truffle flavored fondue); Pappardelle con Lepre (homemade pappardelle with hare); Spaghetti con Fiori di Zucca (spaghetti with zucchini flowers); Bistecche alla Fiorentina (T-bone steak, florentine style); Pollo al Mattone (chicken cooked under a terracotta press); Piccione (squabs stuffed and roasted); Asparagi (asparagus); and Fresh Fig Crostata. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Van Gogh’s Kitchen: An Exploration with Food, Absinthe and Wine Alexandra Leaf
Friday, March 28, 6 PM-10:30 AM
$105 1 session In this unusual class, you’ll discover French comfort food at its best with signature dishes from the Auberge Ravoux, the historic inn/restaurant that was Vincent van Gogh’s last home. Culinary historian Alexandra Leaf, author of The Impressionists’ Table: Recipes and Gastronomy of 19th Century France and Van Gogh’s Table at the Auberge Ravoux, will take you back to the fateful summer of 1890, van Gogh’s last. A glass of absinthe in hand, you’ll prepare such updated classics as Wild Mushroom Medley with Hazelnuts; Crécy Carrot Soup; Blanquette de Veau with Rice Pilaf; Rosemary Roast Chicken with Garlic Confit and Fingerling Potatoes; Grandmother’s Apple Cake; Rice Pudding Ravoux with Rhubarb Compote; and Rum Truffles. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ohhh Mixology 102: From Quirky Classics to Crazy Contemporary Cocktails Michael Cecconi
Saturday, April 12, 6:30-9:30 PM
$75 1 session Ready to shake up some exciting cocktails using yuzu, ginger, raw eggs, and homemade sodas? And how about pushing the envelope with new techniques and tricks? Explore the cutting edge (and the classic edge) of cocktails, even if you’ve never made a cocktail before, with Michael Cecconi, bar manager at Savoy and Back Forty. The night’s creations will include: Classic Port Flip, Basil Twist, Sparkling Citrus Presse, Cumin-Ginger Mojito, and more. | 
