The chef behind the Momofuku phenomenon, David Chang (an FCI alum), dished on what he thought about his culinary school experience in a little online interview found here. I have heard that Chang had previously been somewhat dismissive of his FCI experience, but he clarifies in the interview. Apparently, Chang would like to reinstall the old French apprentice system, where kids as young as fourteen start working in kitchens peeling potatoes and chopping mirepoix. But, hey, if it worked for Boulud (or Franey, or Pepin for that matter) then it works for me.

via Grub Street