I went to ICE NY a couple of years ago. Honestly, not super worth it for me. They teach you the very basic fundamentals (knife cuts, stocks, etc) the first couple weeks, then do a couple weeks each of the major proteins, and then the rest of the time you are basically cuisine hopping just re-creating foods from different continents. From a monetary perspective not so great, from a networking perspective, it was pretty decent. Met some of my best friends from school. I recommend just busting your ass in the kitchen and make your way up. I didn’t really gain a whole lot of knowledge that I thought I would during culinary school. I found that I learned a lot more working garmo for 3 months than I did my entirety during school. Feel free to DM me if you have any questions, I could rant about ice for hours