French Culinary Institute
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The French Culinary Institute is a prestigious cooking school in the SoHo neighborhood of New York City. Founded in 1984 by Dorothy Cann Hamilton, the FCI is now one of the top programs in the world. Students have a very high rate of employment upon graduation and often go on to cook in some of the world's best restaurants.
The culinary arts school, directed by Dominick Cerrone, is divided into four levels. In Level I, students learn the 250 basics of Western cooking. The Level II students perfect these basic by making lunch for faculty and staff every day. Students in the upper two levels work in the FCI's restaurant, L'École, located in the same building. In addition to culinary arts, the FCI also has pastry arts and artisanal bread baking curricula, as well as non-professional programs.
The FCI's esteemed faculty includes Alain Sailhac, Jacques Pépin, André Soltner, and Jacques Torres. Alice Waters and Bobby Flay are both visiting lecturers. Jean-Georges Vongerichten, Mario Batali and Julia Child have all given demonstrations in the school's amphitheater.
All ten of the vast kitchens at the French Culinary Institute were recently renovated. Students have access to the best equipment as well as ample work space. Martha Stewart Living Omnimedia chose the FCI as a Blue Ribbon Expert.
External links
- The French Culinary Institute (http://frenchculinary.com/)