Thursday, September 20, 2007

Get cash for your cookies!

Got a great food idea?

Turning a simple idea into a money making business isn't as difficult as it might seem. The truth of the matter is there's a huge demand for high-quality niche food products. Just think of all of the new brands you see online and in gourmet shops each year. Who would have thought you could a build an empire on flavored marshmallows, doggie ice cream, or spicy peanut butter?

But in order to turn your idea into profits, you need a plan! You need advice from someone who knows what he's talking about! Enter Drew Koven, founder and CEO of Geoff & Drew's Incredible Cookies and the mastermind who put Jones Soda and Fresh Direct on the map. With his motto, "never confuse your hobby with what it takes to make a successful business," he'll get down to brass tacks and show you what it takes to succeed in the competitive world of food entrepreneurs. He'll cover everything from product development and launch to sustaining a profitable business over time.

Sign up today for's four hour seminar with Drew on October 13th here at The French Culinary Institute and learn what you need to know to get a leg up on the competition.

Friday, September 14, 2007

The FCI on Top Chef

The French Culinary Institute will be the featured location on the next episode of Top Chef, which will air on September 19th at 10pm (ET)(Bravo). Watch as the remaining contestants sweat it out in our brand-new Italian kitchen, and listen as Chefs André Soltner, Nils Norén, Jacques Torres, Alain Sailhac and Cesare Casella - along with our Founder and CEO Dorothy Hamilton -- provide colorful commentary.

Monday, September 10, 2007

The FCI's Fall Career Fair

The French Culinary Institute's Career Fair was held on Monday, September 10th, and was a success for students, alumni, and prospective employers. The Career Fair provides students and alumni the opportunity to network with employers, gather information, circulate resumes, discuss internship opportunities, and learn of potential job opportunities.

A list of some of the Employers that attended the event included:

  • Aquavit
  • Blue Hill
  • BR Guest
  • Craft
  • Del Posto
  • Group Alain Ducasse
  • Momofuku and Momofuku Ssam
  • Per Se

    • Two FCI Alumni win Bon Appetit Awards

      The Bon Appétit Awards are ten years old this year, which means that over the past decade they have paid tribute to more than 100 extraordinary men and women all who have made an indelible mark on the way we eat, drink, cook, read, and entertain. And among this year's winners two FCI alumni who are shaking up the restaurant industry:

      Chef of the Year
      David Chang, Classic Culinary Arts 2001
      "David Chang is transforming the way America eats out. The 30-year-old chef with impeccable credentials (Café Boulud and Craft in New York City) has energized a new generation of diners - a group that yawns at white tablecloths but expects top-notch meals..." For more about David's award please click here.

      Chef of Merit: Setting the Standard
      Dan Barber, Classic Culinary Arts 1994
      "Being a good chef isn't only about preparing a good plate of food", says NY Chef Dan Barber. "It's also about making connections between the impact those foods have on health, the environment, and the community..." For more about Dan's award please click here.

      Tuesday, September 04, 2007

      Lunch & Learn at The Italian Culinary Academy on 9/6

      Come and discover the art of Italian cuisine during an intimate event on 9/6.

      Grab your passport, come to SoHo and get ready to go on the Experience of a lifetime –
      The Italian Culinary Experience, at The Italian Culinary Academy.

      Join us for an Italian lunch to:

      • Learn about our programs
      • Speak with our chefs
      • Taste fantastic Italian recipes and see a class in action!

      If Italian food is your passion, the Italian Culinary Academy has a program to match your level of Interest. Live and learn in New York and Italy with our Italian Culinary Experience program or simply raise your culinary skills with one of our classes for passionate amateurs.

      Thursday, September 6th, 2007
      Noon - 2pm
      The Italian Culinary Academy
      RSVP to: