[ BLOG  l  REQUEST MORE INFO  l  APPLY NOW ] 
| | | | | | |

News + Events
New York Culinary Experience OPEN HOUSES
Helpful Links
Press Room



 
          A complete education in food requires exposure to cuisines and wines from around the world. The French Culinary Institute provides an excellent background in French techniques and by exploring the diversity of New York's restaurants and markets, students can develop their knowledge of European, Asian, and other cuisines that influence chefs today.
  Jean-Georges Vongerichten
Chef-Owner, Jean-Georges, Spice Market & More



 
          I had to first learn the classics before I could break away from tradition. That's why I chose The French Culinary Institute. They gave me classic French techniques that gave me freedom to create my restaurants, Mesa Grill and Bolo. The FCI doesn't just teach French cuisine, it gives you the foundation for all Western cuisine.
  Bobby Flay
Chef-Owner, Mesa Grill, Bolo, Star of Food Network's Hot Off the Grill and Food Nation and alumnus of The FCI.



BACKGROUND ON THE FCI | MEET THE CHEFS + FACULTY | CONTACT US

If you're a journalist, we invite you to visit us in person on our campus in New York City in the heart of Soho. You'll soon see there are no better hosts, anywhere.

You can dine in our celebrated restaurant, L'Ecole. Pose your questions to our distinguished deans, Alain Sailhac, André Soltner, Jacques Pépin, Jacques Torres, Cesare Casella and Alan Richman. Sit in on classes with our wonderful culinary or pastry arts students and dynamic Chef Instructors. Or perhaps watch one of the riveting demos held weekly in our renowned International Culinary Theatre.

To make an appointment, just contact Wendy Knight or call 212-219-8890. We look forward to seeing you.
 

 
The French Culinary Institute Overview: The Roots, Antecedents, History, and Mystery
The French Culinary Institute teaches culinary protocol, language, and techniques which support the creation not only of French dishes, but virtually any dish in Western cuisine.

Guided by a philosophy of Total ImmersionSM, The FCI offers separate and diverse courses for both career and amateur students, ranging from culinary and pastry arts to artisanal bread baking and culinary business courses.

The Setting
The French Culinary Institute is located in the heart of New York City's lively SoHo neighborhood, home to many gourmet groceries, greenmarkets, ethnic markets, and restaurants.

< back to top >
   
The Technique
The essence of The FCI's distinctive approach to cooking is the philosophy of Total ImmersionSM, encompassing a stellar roster of Deans and Instructors, and applied technique. 75% of the students' time is spent working in hands-on classes with an average student-to-teacher ratio of 12:1. In a matter of 6 months by day, or 9 months by night, students gain and perfect skills that would normally take years to develop. This hands-on approach encompasses the 250 basic building blocks of Western cuisine, as well as real life experience in the kitchen of the critically acclaimed L'Ecole, the Restaurant of The FCI, where students rotate through all stations.
 
The World-Class Deans and Faculty
The FCI's faculty is headed by a group of distinguished Deans, all of whom have received top honors in the culinary world:
  • Alain Sailhac, Executive Vice President, Dean Emeritus (appointed 2006). Sailhac joined The FCI after garnering four stars at two Manhattan restaurants: Le Cygne and Le Cirque. The 50-year food industry veteran supervises The FCI's faculty, students and day-to-day operations, and provides career advising for students. READ MORE
  • Jacques Pépin, Master Chef, Dean of Special Programs (appointed 1988). Known for his award-winning PBS-TV series and his numerous cookbooks, Pépin, served as personal chef to three French heads of state. He provides regular cooking demonstrations and student consultations.
    READ MORE
  • Jacques Torres, Master Chef, Dean of Pastry Arts (appointed 1993). This James Beard Foundation Award-winning pastry chef, who was the Executive Pastry Chef of Le Cirque before opening Jacques Torres Chocolates, was responsible for developing the Classic Pastry Arts curriculum. Most recently, Chef Torres opened Jacques Torres Chocolate Haven in Manhattan where he makes chocolate from bean to bar.
    READ MORE
  • André Soltner, Master Chef, Dean of Classic Studies (appointed 1995). For 34 years Soltner was the Chef-Owner of the legendary four-star restaurant Lutéce in New York City. He currently divides his time at the school between cooking demonstrations and career advising. READ MORE
  • Nils Norén, Vice President of Culinary and Pastry Arts. Prior to his role at The FCI, Chef Nils was the Executive Chef at New York's world-famous Aquavit, where for ten years he brought Scandinavian cuisine to the forefront of modern cooking. Before arriving in the U.S., Chef Nils made a name for himself in his native Sweden, as a chef at two of Stockholm's Michelin® starred restaurants and served as educational coordinator at Restaurant Akademin. READ MORE
  • Alan Richman, Dean of Food Journalism (appointed 2004). Richman has won an unprecedented 12 James Beard Foundation Journalism Awards, including the M.F.K. Fisher Distinguished Writing Award twice, and a National Magazine Award for a series of three food-related articles published by GQ magazine. For many years he was the restaurant critic for GQ. He has also written for Bon Appetit and Conde Nast Traveler. READ MORE
< back to top >
             
Visiting Chefs
Visiting chefs from around the world and adjunct pastry faculty put students in direct contact with the culinary industry beyond the classroom. Through lectures, cooking demonstrations and wine tastings, students can interact and converse with culinary legends such as master cake designer and visiting master pastry instructor Ron Ben-Israel.
  
L'Ecole
During the last third of their training, L'Ecole, the Michelin-rated restaurant of The French Culinary Institute, provides a unique opportunity for culinary students to apply their skills in every station of a busy kitchen. Under the watchful eye of Chef-Instructors, students learn to prepare meals for New York's sophisticated clientele. Zagat® Survey rated the restaurant highly, comparing it to "getting Prada wholesale."
 
International Culinary Theater
Many chef demonstrations are produced in The FCI's state-of-the-art amphitheater every year. As part of their training, students observe prominent guest chefs presenting new ideas and imparting classic techniques weekly. The amphitheater has served as the setting for a PBS cooking series, culinary contests by People magazine, and was the home of the New York Times online cooking class.
< back to top >
    
Kitchen Facilities
The FCI consistently invests in its facilities in order to maintain hi-tech, high-end kitchens for their students. Custom-designed equipment ranges from Jade ranges, Winkler Wachtel deck ovens to Vulcan Swiss kettles and much more. Students become adept at using a wide variety of the very best equipment available in the culinary industry, resulting in the experience and the confidence to work within kitchens.
 
Student Placement
The majority of The FCI's student body are career changers who have decided to pursue their true passion. Every career program graduate is entitled to ongoing career advising, resume assistance and career placement from The FCI's Office of Career Services. The FCI has helped place graduates in positions at top New York restaurants such as Daniel, Le Cirque 2000, Union Square Cafe, Blue Hill, Gramercy Tavern, Bar Americain and Balthazar, and at restaurants virtually all over the world. The FCI's graduates can be found in every facet of the food world: on both sides of the camera for Food Network; writing and editing for America's major food and wine magazines; as food stylists for television, films, and print; catering, and as chefs and owners of top restaurants around the globe.
 
Housing
Short-term housing options are available for career students in apartments on Roosevelt Island and in Brooklyn Heights. Rent includes all furnishings, utilities, a 24-hour concierge and security system, and use of the fitness center. You should discuss your housing needs with an Admission or Student Affairs Rep as soon as possible, as space is limited and available on a first-come, first-served basis. We can also help students arrange alternative housing; all you have to do is ask.
< back to top >
    
Student Clubs
Student clubs provide organized visits and experiences to encourage sampling of the best New York has to offer.
  • The Foragers Club was inspired by Alice Waters. Students embark on voyages of discovery to such destinations as the greenmarkets of New York or the Fulton Fish Market at dawn, organic farms, famous vineyards and artisanal cheesemakers, as well as visits to Central Park where students learn to forage for edible plants.The Wine Club expands students' knowledge not only of wine, but also of spirits, beer, tea, and coffee - students will discover the unique and marvelous relationship each has with food. Guest speakers (and teachers) are sommeliers from New York's great restaurants. Noted names include: Jospeph Bastianich (Italian Wine Merchants) and Daniel Johnnes (Montrachet, Tribeca Grill).
  • The Supper Club organizes evenings at a variety of Manhattan's finest and most intriguing restaurants. Students get a rare insider's view during their visit, with an opportunity to savor meals that are specially prepared for them. Participating restaurants have included Blue Hill, Daniel, wd~50, Dinosaur Barbeque, Del Posto, and a special Chef's Table tasting at Gordon Ramsey's The London in New York. Periodic "Dessert Club" outings have included visits to Jacques Torres Chocolate, Chocolate Haven, Chikalicious, and P*ONG.
  • The Wine Club explores the mysteries, joys, and nuances of wine in a relaxed, social setting. Students learn from a variety of guest speakers and sommeliers - names like Joe Bastianich (Babbo), Daniel Johannes (Montrachet, Tribecca Grill) and Rebecca Banks (Balthazar). Tasting events have included artisanal French wines at VINO VINO, Italian wines at Otto, South American wines at Pasita, a tasting/tour of Long Island vineyards, and a Spanish wine and tapas pairing at Suba. Students must be 21 and older to participate in tastings.
  • Since so many new students come to The French Culinary Institute from other nations, we created The International Club. It's a great opportunity to meet and bond with peers, share common experiences and insights, build your support group away from home, and make lasting new friendships while studying abroad.
< back to top >
    
Other Affiliations
  • Slow Food USA, like The FCI, is committed to promoting pure food that is seasonal, local, and organically grown. The American branch of this worldwide organization serves almost 6,000 members. Slow Food USA collaborates with The FCI. Details:http://www.slowfoodusa.org
  • PastryScoop.com - The FCI launched PastryScoop.com, a comprehensive online resource focused on the topic of desserts and pastries, in 2003. It is designed to inspire and inform professionals and non-professionals alike. Visitors can to find the latest trends and innovation, along with tips and techniques from industry professionals. They'll also find PastryScoop.com to be a valuable an on-line resource connection with comprehensive listings of where to get supplies and equipment, information on contests, scholarships, food events, ingredient tables, and an extensive conversion chart for weights and measures. We also post demonstrations, recipes, interviews, career guidance, and information about pastry educational programs.
< back to top >
       
A Quick History Lesson.
The French Culinary Institute enlivens a tradition that began with the Master Chef Marie Antoine (Antonin) Carême, "the king of cooks and cook of kings," (1784-1833). He wrote volumes formulating the principles of la haute cuisine. Carême redesigned kitchen utensils, saucepans, and molds, and is believed responsible even for the design of the classic toque chefs still wear today. His tradition was continued by the French Master Chef Auguste Escoffier (1846-1935). During his lifetime, the techniques and lexicon of classic French cooking were modernized and simplified. Credited with the invention of over 10,000 recipes, Escoffier perfected the dishes, sauces and elegant display of French cuisine and trained hundreds of chefs in the grand tradition. He wound up his long career by recording techniques and terminology of the kitchen, thereby codifying the 250 standards of Western cuisine.

The French Culinary Institute (The FCI), founded in 1984, bases its sophisticated curriculum on those same terms and classic skills, preparing students for careers in any kitchen, anywhere. In the tradition of Carême and Escoffier (but in a much quicker time frame), The FCI trains students with a rigorous, hands-on, Total ImmersionSM technique that teaches the necessary skills until they become second nature.

The resulting abilities and confidence gained in a period of six to nine months is extraordinary. Students emerge with the strength that comes from having worked in an intense, disciplined, and fast-moving program. Culinary students rotate through all stations of our acclaimed restaurant, L'Ecole, where they serve discriminating and sophisticated palates. As a result, every graduate of The FCI also enjoys the added advantage of exceptional credentials -- the result of the superb work of students who have come before.
< back to top >
                
It All Began With a Trip to Europe.
The FCI began when Dorothy Cann Hamilton, Founder and CEO, combined her passion for excellent food with a resolve to create something lasting and important. As president of her father's company, Apex Technical Schools, Hamilton traveled to Europe in 1980 as a delegate from the National Association of Trade and Technical Schools. While there, she was introduced to a Paris institution called Ecoles Grégoire Ferrandi, a training ground for fine chefs.

Hamilton immediately envisioned the creation of an American branch, approached the head of the school, and was promptly refused. However, that decision was reversed in 1981 when François Mitterand was elected president and doing business with the U.S. began to be considered an attractive opportunity.

The Power Went out, Julia Child Came in, and the Rest is History.
Plans to open the school began, and Hamilton's challenges were just beginning. In 1984, just one week after the school was finally operational, Con Edison (the giant utilities provider) turned off the gas. With few alternatives, the school was temporarily closed, and the 11 students and one instructor were sent home for a week. Then the fateful phone call came: Gourmet Magazine asked if Julia Child might visit the school for dinner that Friday. With the same resolve she used to create the school in the first place, Hamilton brought it back to life within the week, hosted Julia Child for dinner and won the respect of the reigning "Queen of Cuisine." Child featured The FCI on a segment of "Good Morning America" and the school started its growth.

As of 2002, The FCI has trained over 6,000 students and has been recognized as one of the world's pre-eminent cooking schools for professionals and serious amateurs. And, in 2002, The FCI premiered its first culinary business courses, in successful catering, restaurateuring, and wine merchandising.
< back to top >
 
It Takes a Legend to Make our Deans List.
Members of the faculty include Master Chef-Deans Alain Sailhac, André Soltner, Jacques Pépin, and Jacques Torres; and Dean of Food Journalism, Alan Richman. Students also have the opportunity to learn from renowned visiting chefs such as Bobby Flay, a graduate of The FCI's first class in 1984 and owner acclaimed restaurants including Mesa Grill and Bolo; Roger Fessaguet, one of the world's most-honored French chefs; and Florian Bellanger, the highly respected pastry arts chef from Le Bernardin. Direct access to the work, philosophy and guidance of such luminaries is one of the key elements in The FCI's growing success. Many of today's highly regarded chefs, food writers, and restaurant owners are, in fact, alumni of The FCI. That's why The FCI has gained a reputation as the school where great chefs teach…and are created.

Superior Training in Less Time: The Secret.
The FCI is committed to teaching students the most rigorous standards of international cuisine and pastry arts while keeping in sight the realities of their lives and the lives to which they aspire. Many of our culinary and pastry arts students come to us from a university background and an established career in another field. Others are young students, simply eager to get started with their career. In both cases, the last thing they wish to commit to is another four years of training. So we offer a culinary arts program that teaches them excellence in 6 or 9 months and sends them into the world with top skills, confidence, credentials, and culinary contacts.
< back to top >
 
This is how, why, and what we teach at The FCI:
  • Total ImmersionSMCareer CoursesAmateur CoursesCulinary Business Courses
  • Applying

Total ImmersionSM: The FCI Way
Centuries ago, culinary training in haute cuisine was very much hands-on, but the time frame for mastering skills was measured in years, not months.
 
The FCI teaches the 250 classic French culinary techniques that form the building blocks of all fine Western cuisine, but with a radical approach: Total ImmersionSM. Students learn the appropriate theory, procedures, and recipes, yet over 75% of their time is spent, hands-on, working in the kitchen. Immediately putting their knowledge to practical use, developing their culinary skills under the watchful eyes of distinguished Chef-Instructors. On the very first day of Pastry Arts, students are making a French apple tart. Early on in Culinary Arts, they're learning meticulous knifework and preparing stocks. When students study wine, they sample and compare some 100 vintages. The courses move quickly, and students are expected to work hard to keep their skills on the leading edge of the curriculum.
 
Proof that it Works: Just Look at where our Alumni Work.
Our graduates are chefs, owners and managers of top restaurants, bakeries and food establishments in New York City (including the likes of Daniel, Le Cirque 2000, Union Square Cafe, Blue Hill, and Balthazar) and around the world, as well as renowned experts in other facets of the culinary world outside the kitchen. You'll find them on both sides of the camera for Food Network; writing and editing for America's major food and wine magazines; as food stylists for television, films, and print; catering, and more.
 
Right now, we're training the next generation of culinary stars. We invite you to visit our campus in new York City's SoHo section and see for yourself. You can dine in our celebrated restaurant, L'Ecole. Pose your questions to our distinguished deans, Alain Sailhac, André Soltner, Jacques Pépin, Jacques Torres and Alan Richman. Sit in on classes with our wonderful culinary arts students and dynamic Chef-Instructors. Or perhaps watch one of the riveting demos held weekly in our renowned International Culinary Theater.
 
To make an appointment, just contact The FCI's Wendy Knight.
Or call 212-219-8890.
 
Media Contact: Wendy Knight
Email: press@frenchculinary.com
Phone: (212) 219-8890
Fax: (212) 226-0672

< back to top >
 
Contact Us Site Map Privacy Policy Call 1.888.FCI.CHEF for more info Directions to The FCI ©2009, The French Culinary Institute, Inc.