STARS COME OUT AT L’ECOLE
On June 9, The FCI’s restaurant, L’Ecole, helped mark the release of Food, Inc. with a special dinner. READ MORE
NILS NORÉN TO COMPETE ON TOP CHEF MASTERS
Chef Nils Norén, Vice President of Culinary Arts at The FCI, will compete for the Master title alongside twenty-three other well-known chefs and previous judges on Bravo's upcoming spin-off, Top Chef Masters, premiering on June 10 at 10pm ET. Following the original Top Chef format, each episode will feature two challenges in which four chefs compete against each other to name one winner. In the final four episodes, the six winners will risk elimination each week, until the final two fight for the crown and $100,000 donation to the charity of their choice. READ MORE
THE FCI CONGRATULATES OUR 2009 JAMES BEARD AWARD WINNERS
Two FCI alumni were honored at the 2009 James Beard Foundation Awards. David Chang (Classic Culinary Arts ‘01) was awarded Best New Restaurant for Momofuku Ko, and Dan Barber (Classic Culinary Arts ‘94) received the Outstanding Chef award for his success at his NYC restaurant, Blue Hill. Founder and President of The FCI, Dorothy Hamilton was inducted into the prestigious Who’s Who of Food & Beverage in America, and Dean of Food Journalism, Alan Richman, won in two categories, Magazine Feature Writing without Recipes, and Writing on Spirits, Wine, or Beer for his pieces in GQ, "Made (Better) in Japan," and "Viva La Revolucion!" READ MORE
NYC'S MILK & COOKIES BAKERY NOW OFFERS BAKING MIXES
Director of Pastry and Baking Arts at The FCI, and owner of Milk & Cookies Bakery in Manhattan's West Village, Tina Casaceli has just released a line of Milk & Cookies baking mixes. Currently available at Whole Foods, the mixes are made from all natural ingredients, just like the bakery cookies. READ MORE
DOROTHY HAMILTON INTERVIEWED BY GOURMETFOOD/SUITE101
Dorothy Hamilton, Founder of The FCI, gave an interview after her recent induction into the James Beard Foundation's Who's Who of Food & Beverage. Dorothy shared how the last recession ultimately led to the creation of The FCI, offering hope that "you never know what opportunity may exist during a recession." Read More
FCI FEATURED ON CELEBRITY APPRENTICE
This Sunday’s segment of NBC's Celebrity Apprentice was filmed at the International Culinary Center. Tune in on Sunday, April 19 at 9 p.m. EST to find out the challenge given to the celebrity contestants, and who withstood the heat of the kitchen.
INTRODUCING L'ECOLE'S NEW WEEKEND BRUNCH MENU
Starting March 28, join us at L'Ecole for brunch! Enjoy a basket of fresh bread & pastry and your choice of appetizer and entreé, every Saturday and Sunday for just $19.50. READ MORE
BE A FRIEND OF THE FCI
For the month of April, all proceeds from L’Ecole’s Rhubarb Iced Tea cocktail will be contributed directly to the Friends of The FCI scholarship fund. Friends of The FCI is a 501(c)(3) that awards scholarships of up to $10,000 to students with a passion for cooking and demonstrated financial need. READ MORE
INTRODUCING L'ECOLE'S NEW WEEKEND BRUNCH MENU
Starting March 28, join us at L'Ecole for brunch! Enjoy a basket of fresh bread & pastry, your choice of appetizer and entreé, and regular coffee or tea every Saturday and Sunday for just $19.50. READ MORE
“FOOD HACKER” DAVE ARNOLD BRINGS SCIENCE TO THE TABLE
Dave Arnold, Director of Culinary Technology at The FCI, was celebrated in Esquire magazine’s seventh annual “Genius Issue.” Frequently consulted by some of the world’s most innovative chefs, Arnold continues to push the technical limits of food and cooking. READ MORE
WYLIE DUFRESNE SHOWS NPR NEWS HOW WD~50 MAKES EGGS BENEDICT
Chef Wylie Dufresne (Culinary '93), Chef-Owner of the innovative Lower East Side hotspot wd~50, gives Kurt Andersen of Studio 360 a lesson in high-tech cooking. READ MORE
L’ECOLE LISTED AS TOP VALUE DINING IN NY MAGAZINE’S GRUB STREET
In this economy, even the most decadent diners are curbing their spending in search of better bargains. Eat like an epicure without breaking your budget with Grub Street’s Recession Specials dining guide. READ MORE
THE FCI’S DEAN OF CLASSIC STUDIES, ANDRÉ SOLTNER, AND AWARD-WINNING ALUM DAVID CHANG “IN CONVERSATION” WITH NY MAGAZINE
Chefs André Soltner and David Chang discuss the influence of French technique on modern American cooking and the challenges of being chefs-owners in the New York City restaurant scene. READ MORE
FCI HONORED AT FOOD ARTS 20th ANNIVERSARY GALA
Dorothy Hamilton, Alain Sailhac, Andre Soltner, Jacques Torres, Cesare Casella and Harold McGee were among those recognized at the anniversary dinner for having received Food Arts’ Silver Spoon Award. READ MORE
THE INTERNATIONAL CULINARY CENTER AND NEW YORK MAGAZINE HOST THE FIRST ANNUAL NEW YORK CULINARY EXPERIENCE
The International Culinary Center, home of The French Culinary Institute, joined forces with New York magazine to host the first annual New York Culinary Experience on September 20-21, 2008. The two-day event featured hands-on classes, tastings and discussion with New York’s most renowned chefs, restaurateurs and industry insiders, offering food lovers the unique opportunity to work alongside, learn from and interact with the best in the business. READ MORE
DAISY MARTINEZ (’99) TALKS ABOUT THE NEW YORK CULINARY EXPERIENCE ON TODAY
Daisy Martinez, FCI alum and host of the PBS television series Daisy Cooks, made a recent appearance on The Today Show to talk about her upcoming demo at the NYCE, and to show off her recipe for choripán, a delicious Argentinean sandwich. READ MORE
THE FRENCH CULINARY INSTITUTE AND ALUMNI WIN 2008 JAMES BEARD FOUNDATION AWARDS
The French Culinary Institute won a prestigious James Beard Foundation Award for its cookbook, The Fundamental Techniques of Classic Cuisine written with Judith Choate. Two alumni were also honored with James Beard Foundation Awards. David Chang (Classic Culinary Arts, 2001), won Best Chef: New York City and Dan Barber (Class Culinary Arts, 1994), was inducted into the Who’s Who of Food & Beverage in America. READ MORE
The New York Culinary Experience 09.20.08-09.21.08
Is a once-in-a-lifetime opportunity to participate in hands-on master classes, and eat with the most acclaimed chefs, restaurateurs and industry insiders. READ MORE
FCI DIRECTOR OF CULINARY TECHNOLOGY DAVE ARNOLD MAKES COCKTAILS EDIBLE
For the New York Times Magazines’ annual Year in Ideas issue, Dave Arnold “flash pickles” a cucumber using gin, vermouth and a vacuum machine. Watch his step-by-step demo. READ MORE
THE FRENCH CULINARY INSTITUTE LAUNCHES THE “FRIENDS & FAMILY” ADVERTISING CAMPAIGN
The French Culinary Institute Launches the “Friends & Family” advertising campaign, featuring a re-designed Website, new commercials and print ads created to reach the next generation of culinary professionals. READ MORE
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