Tuesday, October 31, 2006

Sugar Buzz

Staff Contributor: Kate Brown

We just don’t slow down here! On Sunday, October 22nd, PastryScoop.com hosted its bi-annual Fall Conference. With 12 demonstrations and 14 talented chefs, over 200 people listened, learned, tasted, and tried their way around what’s happening on the pastry scene today.

It was a chance to tune up techniques, see what’s cutting edge, and rub elbows with the pros. The chocolate and sugar were non-stop, but it was worth every last calorie. Where else could you learn how to carbonate jelly, how to meld Asian and French flavor and technique for a little dessert fusion, and enjoy desserts from famed restaurants Le Cirque, Chanterelle, and Jean Georges?

From bon bon making, sugar art, plated desserts, cooking making and whole wheat baking it was quite a sweet little Sunday. If you missed it, you’ll have to wait until next Spring, but check out PastryScoop.com’s event listings since they always have something baking.

Wednesday, October 25, 2006

Spain takes over at The International Culinary Center

Staff Contributor: Melanie Miller

On October 13th and 14th, we celebrated the launch of The French Culinary Institute’s new home – The International Culinary Center. What a celebration! Joining us in our launch and to celebrate Spain, a country at the forefront of culinary creativity, was ten of Spain’s most renowned chefs, Ferran Adrià, Juan Mari Arzak, Martín Berasategui, Alberto Chicote, Paco Roncero, Quique Dacosta, Daniel García, Enrique Martínez, Joan Roca and Paco Torreblanca.
For those of you who got to experience and witness the first time these ten chefs were together in the U.S., their breath taking demonstrations and taste premier products from Spain, I am sure you can attest that this was a once in a lifetime opportunity.

For those of you who couldn’t make it, please take a look at our event Website www.spains-10.com for some of our photographs and event coverage to get a sense of these remarkable chefs and the official launch of The FCI’s new home, The International Culinary Center.


Also, check out some other blogs discussing our event!

http://www.foodite.com/foodite/2006/10/spains_10_cocin.html

http://eater.com/archives/2006/10/spains_10_cocin.php

http://nymag.com/daily/food/2006/10/spanish_chefs_cook_with_dirt_d_1.html#more

http://nymag.com/restaurants/features/23158/

Monday, October 23, 2006

The FCI’s Top Chef Shares The Wong Way to Cook

Staff Contributor: Kate Brown

We couldn’t have been more proud of her last season when she made it almost to the very end on Bravo’s first season of Top Chef. But even though that competition is over, our very own Chef Lee Anne Wong, continues to share cooking tips and techniques on Bravo’s new website for the second season of Top Chef. Chef Lee Anne gives an online demonstration on how to recreate that week’s winning dish at home right from a kitchen at The French Culinary Institute. The first recipe was IIan’s Baked Escargot in Shell , but you’ll have to tune in this week to see the next.

Still not enough? If you want Chef Lee Anne’s take on how things are going in this year’s kitchen, check out her
blog.

Saturday, October 21, 2006

Culinary Volunteers Needed


Volunteers needed. Here is your chance to assist chefs from over 50 of New York's top restaurants including Le Cirque, Alain Ducasse at the Essex House, Union Square Café, Buddakan, and many, many more!

Tribeca Events is looking for your help for their upcoming event – City Harvest, Bid Against Hunger, on October 24th from 4:00pm to 11pm at the Metropolitan Pavilion NYC. All those interested can email Amanda Fekety at afekety@tribecaevents.com.

Wednesday, October 18, 2006

Become the next Food Network Star!

Staff Contributor: Erin Jevis

The Food Network is coming to The FCI in hopes to find their next star!

This Friday October 20, 2006 at 3:30pm in The FCI’s International Culinary Theater scouts will be looking for:

- Cooking know-how: You can be self-taught or professionally trained or somewhere in between, but you should know the basics.

- Personality that pops: Let yourself shine and show us who you really are. Don't be shy. We are all about personality-show us yours!

- Teaching skills: Bring the world of food and cooking to life in your very own passionate and unique way.

The search for The Next Food Network Star will be documented on a series of specials slated to air this June. From a pool of eight finalists, one winner will receive their own six-episode show. Completed applications and VHS/DVD/DV must be received by October 27, 2006. Please visit us at
www.foodnetwork.com to fill out the application and learn how to send in your video.

For more information or questions please e-mail Jennifer at
sullivanj@cbsnews.com or call 212-975-3522.

Friday, October 06, 2006

Cha-Ching!

Staff Contributor: Kate Brown

Any culinary professionals thinking about going to school, but need a little help? Well, The Culinary Trust just announced new scholarships this week. There are six scholarships available to culinary professionals, with a value of $5,000 each, for professional development through travel and research during the ‘07-‘08 academic year. The Culinary Trust will accept scholarship applications from September 15 – December 15, 2006. Visit
The Culinary Trust to get more information and download the application.

Tuesday, October 03, 2006

The FCI is In Demand!

FCI Culinary Alum and Staff Contributor: Holly Moore

I vividly remember the first time I came to The FCI. Not only was it my first day to see what eventually would become my alma mater, but it was also my first day in New York City. Being a small town girl from Louisiana, it was a complete sensory overload! Funnily enough, of all the things I could have remembered from that very eventful day, the memory that sticks out most is my mind is a small quote that happened to catch my eye when I first entered L’Ecole. There, below all of the pictures and cookbooks was just one sentence from a well-known chef whose name even I, a ‘newbie’ to the food industry, recognized. It read:

“I have so much respect for The FCI that I hire their students the day they graduate.”
-David Bouley

I don’t know why this stuck out to me more than many of the things that should have (like how to find an apartment in the city), but even two years later, I still remember it. That one sentence summed up the thoughts of an extremely talented, well respected chef who could have very well said any number of things about the school. Instead, he chose to use the word ‘respect’ – respect about the training students receive and respect for the cooks that we become after graduation.

I am proud to say that this feeling of respect is one that is shared by many food industry professionals. Our Career Services department recently held our second Career Fair of 2006 and it was a major success. Taking advantage of our new space, The FCI was able to house more employers than ever before! Both students and alumni were able to meet with representatives from close to 40 employers including: Townhouse Restaurant Group, The MGM Grand Las Vegas, The James Beard Foundation, Four Seasons Hotel Group, The Water Club, and many more. It says so much about our school that so many forerunners in the industry want The FCI’s graduates. I am so proud of where we have been and where we going – it’s definitely a good time to be at The FCI.