1. Please answer all of the following questions ASAP via e-mail and send to: kgordon@iceculinary.com to begin the application process. If you do not hear from me within two weeks, please contact ICE reception (212) 847-0700 to leave a message for me to call you and confirm receipt of your correspondence.
2. You must submit one letter of reference from one Chef Instructor at ICE to qualify for this trip. These may be submitted in hard copy (ask receptionist to put in my faculty mailbox) or via e-mail.
3. Upon approval for the cuisine course, you will receive a student handbook to address questions about the trip itinerary, chefs, classes, packing, weather, etc. You will need to read this document carefully and agree to its terms and conditions in order to finalize your qualification for the trip.
4. A deposit of $400 is due immediately with submission of the applicaiton to Chef Kathryn. $100 is non-refundable. If you cancel prior to when the trip is booked, $300 is refundable. If you prior after the date our trip is ticketed, the entire $400 is non-refundable. Additional payments will be made in 2 parts, $600 will be due when Chef Kathryn confirms the minimum number of travellers and we book the trip ($1,000 total), and the remaining payment to the school $3,350 total) is due 60-days prior to travel
5. A final payment of $2,350 must be made to ICE 60 days prior to the travel date (4/2/07). You can use either a credit card or check/cash for a total payment to ICE of $3,350 (call the Registrar's office to register for the alumni France trip and make sure they know the funds are not for your ICE tuition payments). This fee covers: travel insurance (including overseas medical coverage), shared room, tuition/food costs, local travel, sightseeing entrance fees, all breakfasts and dinners, 4 lunches (see itinerary). You will need to pay for your airfare, round trip train from Paris-Saumur, and 4 lunches that are not included. The total estimated course cost is $4,350.
6. If there are too many qualified applicants for this trip, we MAY decide to run a second trip immediately after this trip (or another time). Please let me know if you are interested in this option; you will be wait listed for this trip, and will be given preference for signing up for the next trip.

Travel Info
Please indicate:

• Do you have a current passport?
• Are you a US citizen?
  If you are not a US citizen, you need to check with your consulate to determine if a visa is required for travel in France. The inn can provide a letter to help support your visa application, if necessary.
• Would you want to travel with a group from ICE on Air France from Newark, NJ if other students want to travel together? You will need to rendezvous for pick-up in Saumur, which is about 2-2 1/2 hours from Paris on high speed train.
  
  Or would you prefer to make your own travel arrangements and/or travel in Europe before/after this trip? Are you interested in using frequent flyer miles on the airline of your choice and meeting us in Saumur at the rendezvous time/place?
  
  Note, it is simple to travel from the airport at Paris Charles de Gaulle to Saumur via train. Travel instructions will be provided in the student handbook.

General Info
Please indicate:

To qualify for this trip, you MUST have completed lesson 100 prior to the trip, although you may apply with Chef Andy Gold for a leave of absence and arrange to complete the cuisine course prior to your ICE externship - pending approval by Career Services.

• Did you study professional pastry or culinary at ICE?
• What was/will be your graduation date?
• Where did you do your externship?
• Are you working in the food industry now? What experience do you have?
• Have you ever been to France?
• Do you speak French?
• Do you know any other students who are applying for this program?
• Explain briefly what your goals are and expectations for participating in this course?

Food Requirements
Please discuss:

• Do you have any allergies?
• Do you have any food preferences/requests?

Medical Questions
We work with a variety of chefs; some days are long. There are stairs to the inn's bedrooms and in the chateau we will visit. Also, transferring between the trains involves stairs with heavy baggage. So, please confirm:

• Are you in good health?
• Are you able to walk distances, climb stairs and stand in a kitchen for lengthy periods?

Other
Please confirm/discuss:

• Do you understand that you will be traveling with a group of individuals with diverse interests and skill levels of culinary/pastry techniques? This requires some cooperation, maturity and teamwork.
• Do you understand that the accommodations at the inn are shared-rooms only? The inn is very intimate and "family style." Room assignments will be only single sex. Every 2-3 students will have their own bathroom. Students are expected to be considerate of other travellers. There is no smoking in the inn
• Is there anything else I should know about you in relation to this trip?