08 Mar 2008 12:28:38 | Michael Lansing
The French Culinary Institute was founded in New York City in
1984 by Dorothy Cann Hamilton. It quickly became one of
America's foremost cooking schools, due to its combination of
classic French techniques and American inventiveness. Today, it
is recognized as one of the world's most prestigious culinary
schools due in part to the distinguished faculty at the school.
Faculty members include culinary luminaries such as master
chefs Alain Sailhac, Jacques Pépin, André Soltner, Jacques
Torres, Alice Waters, and master sommelier Andrea Robinson. They
also have a series of visiting lecturers to compliment the
teachings of their core faculty. The FCI provides students with
rigorous, hands-on, training that allows for an easy transition
into the workforce.
There are three core programs available at the FCI: The Culinary
Arts Program, The Classic Pastry Arts Program, and their Art of
International Bread Making Program.
The Culinary Arts Program will teach you much more than French
cuisine. This program will provide you with the foundation
necessary for all great cuisine. The program is broken into four
levels, with each progressively more intense than the last. By
the fourth level you will have direct responsibility for the
menu at "L'Ecole", a restaurant highly rated by the Zagat Survey
and the Wine Spectator.
The Classic Pastry Arts Program will teach you all there is to
know about making the perfect pastries. Under the stewardship of
Jaques Torres, one of the youngest recipients of the prestigious
"Meilleur Ouvrier de France Pâtissier" Award, you will be on the
road to success. The day you graduate, you will be qualified to
create pastry art and designs in the finest commercial kitchens
in the country.
The Art of International Bread Making Program is a 180 hour
intensive immersion in all things bread making. Students will
learn to bake artisan breads of France, German and Eastern
European breads, and Italian breads in three two-week sessions.
Graduates will receive "Le Diplome du Boulanger" upon successful
completion of these courses.
For more information about The French Culinary Institute, feel
free to visit their website at www.frenchculinary.com.
About Author :
Michael Lansing fancies himself a chef in the making, and spends
much of his day dabbling in the kitchen. When he is not trying
to convince his family to try his latest creation, he writes for
http://www.cookingschools101.com - an independent resource for
future culinary students, with information about cooking classes,
Italian cooking schools, Information about culinary colleges and
more.
