Thursday, December 13, 2007
Tuesday, December 11, 2007
Chef of Shorty.32 and FCI Alum, Josh Eden’s recipe of Pan Roasted Chicken is featured in New York Magazine. In conjunction with the article, their website is also hosting a video which shows Eden demonstrating how someone at home can make his roasted chicken and chilled green-bean salad. To watch the video, click here.
FCI Alumni Wylie Dufresne is fusing the worlds of science and cooking in order to create new recipes for his Lower East Side restaurant, WD-50 while still staying true to French cooking. By using such ingredients as hydrocolloid gums and Xantham, Dufresne has created recipes for butter that does not melt in the oven, deep-fried hollandaise sauce, and flexible foie gras. “ To read more, click here
Thursday, December 06, 2007
Jerome Chang, a graduate of the pastry program at The French Culinary Institute wanted to find a way to offer luxurious desserts at affordable prices. The Dessert Truck which can be found parked in the Village just outside of NYU’s Weinstein Residence Hall was a unique way to offer quality desserts at reasonable prices. Says Chang, “It’s the same type of dessert you would get at fine restaurants, without the long wait, the pressure and expense. We want to show people that they can have good food on a more regular basis without going to a restaurant.” To read more, click here
Wednesday, December 05, 2007
Executive Pastry Chef and FCI alumni Michael Zebrowsky ’98 was named the winner of The 2007 Pacojet Recipe Contest for his recipe, “Sweet Corn Ice Cream with Oregon Huckleberry Compote, and Carmelized Popcorn.” The contest sponsored by Starchefs.com and Pacojet, was held at the International Chefs Congress in New York City. Zebrowski is currently the Executive Pastry Chef of the Westin Governor Morris Hotel in Morristown, New Jersey. To read more, click here