Thursday, October 25, 2007

The FCI Culinary Textbook available now!

The FCI, one of the world’s leading culinary schools, presents for the first time The Fundamental Techniques of Classic Cuisine, a single sumptuous volume featuring more than 250 classic recipes and basic cooking techniques as taught by some of The FCI’s most renowned deans including master chefs Jacques Pépin, Alain Sailhac, André Soltner, and Jacques Torres.

The Fundamental Techniques of Classic Cuisine represents the finest work of the culinary talents who wrote the curriculum that has taught some of today’s greatest chefs to cook. From the basic principles of the professional French kitchen to preserving food, working with vegetables, poultry, shellfish, or meats, or dealing with pastry doughs, creams, braisings or marinades, The Fundamental Techniques of Classic Cuisine is a master course in cooking. Complete with insider tips and invaluable advice from The FCI, this will be an indispensable addition to the library of serious home cooks everywhere.

Monday, October 15, 2007

Help Cook for a Cause at The FCI

This season, learning to cook a delicious Holiday Dinner will benefit families beyond your holiday table. The French Culinary Institute’s very own chef-instructors will teach you and your friends the techniques and tricks to cook a delicious, successful 3-course dinner or a sumptuous dessert course. Following the lesson, you will sit back and enjoy a professionally prepared gourmet holiday dinner paired with carefully chosen wines. Click here for more information.

Thursday, October 11, 2007

The Future of Food

Dave Arnold, The FCI’s director of culinary technology, is featured in the latest issue of Popular Science Magazine.

The magazine says “When the world's best chefs want something that defies the laws of physics, they come to one man: Dave Arnold, the DIY guru of high-tech cooking”. Click here to read more.

Tuesday, October 09, 2007

All things sweet!

On Sunday, October 7th, PastryScoop.com had their annual Fall Conference here at The French Culinary Institute. They gathered a dozen of the city's finest talents to host workshops on a variety of topics including fanciful wedding cakes, American classics, and cutting edge culinary technology.


Over 200 people listened, learned, and tasted their way around what’s happening on the pastry scene today.
Workshops included:

Artisanal Bread Baking - Cristobal Julio Guarchaj, Grandaisy Bakery

Dolci Italiano - Kir Rodriguez, The French Culinary Institute
Vegan, Wheat-free, Gluten-free, and More – Shimme, Whole Foods Market & Jorge Pineda, Candle Café

Silicone Molds for Cake Decorating – Ron Ben-Israel, Ron Ben-Israel Cakes
The Beauty of Brioche – Nancy Olson, Gramercy Tavern

Building with Gingerbread – Angel Elon & Wendy Israel, Baking By Design
Desserts with Japanese Flavors – Magdalena Wong, Kyotofu

Chocolate Desserts from Daniel – Dominique Ansel, Daniel

Buttercream Piping Techniques – Victoria Love, The Water Club
Cutting-edge Dessert Technology – David Arnold & Nils Noren, The French Culinary Institute
American Classics Revisited – Jaime Sudberg, The Stanton Social
Cake Boutique, Eric Bedoucha, Financier Pâtosserie

Friday, October 05, 2007

Vitaly Paley featured in New York Times article

FCI Alumni and James Beard Award Winner, Vitaly Paley (Classic Culinary Arts '90) is featured in the New York Times' article on Portland's emerging culinary scene. The New York Times is quoted as saying, "This is a golden age of dining and drinking in a city that 15 years ago was about as cutting edge as a tomato in January. Every little neighborhood in this city of funky neighborhoods now seems to be exploding with restaurants, food shops and markets, all benefiting from a critical mass of passion, skill and experience, and all constructed according to the gospel of locally grown ingredients." Click here to read more.

Monday, October 01, 2007

FCI Alumni receives 3 stars from New York magazine

FCI Alumnus, Danny Mena (Classic Culinary Arts '05), received 3 stars from New York magazine for his restaurant, Hecho en Dumbo. New York Magazine says "Hecho en Dumbo is more than a menu of Mexican antojitos, or corn-masa-based snacks. It’s a nightly transformation, via food, drink, and music, into a slice of Mexico City, where the chef grew up before attending The FCI." To read more, click here.