The French Culinary Institute In Nyc
By Michael Lansing, Sat Dec 10th

The French Culinary Institute was founded in New York City in1984 by Dorothy Cann Hamilton. It quickly became one ofAmerica's foremost schools, due to its combination ofclassic French techniques and American inventiveness. Today, itis recognized as one of the world's most prestigious culinaryschools due in part to the distinguished faculty at the school.

Faculty members include culinary luminaries such as masterchefs Alain Sailhac, Jacques Pépin, André Soltner, JacquesTorres, Alice Waters, and master sommelier Andrea Robinson. Theyalso have a series of visiting lecturers to compliment theteachings of their core faculty. The FCI provides students withrigorous, hands-on, training that allows for an easy transitioninto the workforce.

There are three core programs available at the FCI: The CulinaryArts Program, The Classic Pastry Arts Program, and their Art ofInternational Bread Making Program.

The Culinary Arts Program will teach you much more than Frenchcuisine. This program will provide you with the foundationnecessary for all great cuisine. The program is broken into fourlevels, with each progressively more intense than the last. Bythe fourth level you will have direct responsibility for themenu at "L'Ecole", a

restaurant highly rated by the Zagat Surveyand the Wine Spectator.

The Classic Pastry Arts Program will teach you all there is toknow about making the perfect pastries. Under the stewardship ofJaques Torres, one of the youngest recipients of the prestigious"Meilleur Ouvrier de France Pâtissier" Award, you will be on theroad to success. The day you graduate, you will be qualified tocreate pastry art and designs in the finest commercial kitchensin the country.

The Art of International Bread Making Program is a 180 hourintensive immersion in all things bread making. Students willlearn to bake artisan breads of France, German and EasternEuropean breads, and Italian breads in three two-week sessions.Graduates will receive "Le Diplome du Boulanger" upon successfulcompletion of these courses.

For more information about The French Culinary Institute, feelfree to visit their website at www.frenchculinary.com.

About the author:Michael Lansing fancies himself a chef in the making, and spendsmuch of his day dabbling in the kitchen. When he is not tryingto convince his family to try his latest creation, he writes forhttp://www.cookingschools101.com - an independent resource forfuture culinary students, with information about cooking classes,Italian schools, Information about culinary colleges andmore.