Friday, December 19, 2008

Melissa Murphy's Award Winning Fruitcake

FCI alum Melissa Murphy (Culinary '95), owner of Sweet Melissa's bake shops in Brooklyn, won the Almond Board's Marzipandemonium! Small Indulgences Recipe Contest for an updated take on the traditional fruitcake.

Get the recipe and read her new bi-weekly column in The Brooklyn Paper.

Thursday, December 18, 2008

Daniel Held Opens Moussey Moose Chocolates

Daniel Held (Pastry '08) has opened an online chocolate store called Moussey Moose Chocolates. The store features an assortment of confections ranging in flavor from peanut butter to passionfruit.

Visit Moussey Moose Chocolates on the web.

Wednesday, December 17, 2008

Michael Courey in Nation's Restaurant News

Michael Courey (Culinary '98) is in this month's edition of Nation's Restaurant News. The feature length story covers Michael's love of Italian and Mexican cuisine and some of his favorite ingredients; wild boar, mexican chocolate, epazote and chipotle.

Read the full story at the Nation's Restaurant News Website.

David Chang's Obsession with Cookbooks

David Chang (Culinary '01) is featured in a video piece on In the video clips he goes into detail about his obsession with reading and collecting cookbooks.

View the video at

Jamie Tiampo Opens L'artusi

Jamie Tiampo (Culinary '06) and the Dell’Anima team opened its second, more spacious restaurant on Dec. 3. L'artusi features a similar menu with rustic Italian cuisine.

Read more about L'artusi at the Gothamist.

Momofuku Ssam Bar Recieves 3 Stars

David Chang's (Culinary '01) Momofuku Ssam Bar was recently revisited by The New York Times' Frank Bruni. Bruni gave Ssam Bar an extra star since his last review, making the total three stars. Christina Tosi (Pastry '04), the Pastry Chef for the newly opened Momofuku Bakery & Milk Bar, is also mentioned in the review.

Read the full review at The New York Times.

Monday, December 15, 2008

Kee Ling Tong Interviewed by am New York

am New York interviewed Kee Ling Tong (Pastry '00) about her chocolate creations. The interview spans such topics as her unusual flavor combinations and her inspirations. Kee runs Kee’s Chocolates on Thompson Street, New York.

Read the full story at am New York, or visit Kee's Chocolates online.

Thursday, December 11, 2008

Christina Tosi in New York Times

Christina Tosi (Pastry '04) will be heading up the latest Momofuku project, Momofuku Bakery and Milk Bar. Both Tosi and the opening of the Bakery got a nice mention in Florence Fabricant's Food Stuff.

Read the full story at The New York Times.

Friday, December 05, 2008

"Food Hacker" Dave Arnold Brings Science to the Table

Dave Arnold, Director of Culinary Technology at The FCI, was celebrated in Esquire Magazine’s seventh annual “Genius Issue.” Frequently consulted by some of the world’s most innovative chefs, Arnold continues to push the technical limits of food and cooking. Click here to read the article.

Monday, December 01, 2008

Award-Winning Alumni Publish Cookbooks

FCI Alumni and James Beard Award winners, Vitaly Paley and Marc Vetri published two new cookbooks.

Vitaly Paley (Classic Culinary Arts '90) just published Paley's Place Cookbook: Recipes and Stories from the Pacific Northwest. The recipes are from Paley's Place Bistro and Bar in Portland, Oregon, and are adapted for the home cook. Buy the book at Amazon.

Marc Vetri (The Art of International Bread Baking '98) published Il Viaggio Di Vetri, along with sommelier Jeff Benjamin. The book showcases Italian classics, each with accompanying wine notes. Buy the book at Amazon.

Tuesday, November 25, 2008

Nils Noren Recognized by His Peers in Time Out New York

In an anonymous survey of 40 New York City chefs conducted by Time Out New York, Nils Noren, VP, Culinary Arts was voted by his peers as "the chef that should have gotten an award by now but hasn't." Congrats Chef Nils!

Eggs Benedict at wd~50

Chef Wylie Dufresne (Culinary '93), Chef-Owner of the innovative Lower East Side hotspot wd~50, gives Kurt Andersen of Studio 360 a lesson in high-tech cooking. Check out the slideshow and see how Chef Wylie does Eggs Benedict.

Wednesday, November 19, 2008

Edible Cocktails

Our Director of Culinary Technology, Dave Arnold, gets a mention in a New York Times story on the trend of edible cocktails, that is, cocktails that you sink your teeth into, rather than sip.

The piece talks about Dave's martini-infused cucumber, featured in the Times Magazine's 2007 Year in Ideas issue. If you missed it, you can still catch Dave's step-by-step video demo here.

Tuesday, November 18, 2008

The Craft of Food Writing Reviewed on Serious Eats

The Craft of Food Writing received a great review on Serious Eats. Click here to read the review.

Taught by celebrated food writer and Dean of Food Journalism Alan Richman, The Craft of Food Writing is an intensive six-week class covering all aspects of food journalism, from basic reporting skills and writing food reviews to how to pitch an editor.

Click here to learn more about The Craft of Food Writing.

Thursday, November 13, 2008

L'ecole Listed as Top Value Dining in NY Magazine's Grub Street

In this economy, even the most decadent diners are curbing their spending in search of better bargains. Eat like an epicure without breaking your budget with Grub Street’s Recession Specials dining guide. Click here to read the article.

Wednesday, November 12, 2008

Nick Fauchald New Editor of Tasting Table

Nick Fauchald (Culinary '04) is the Editor for the newly launched Tasting Table, a daily email newsletter for New York City foodies. Nick previously contributed to Food & Wine Magazine and other high profile food publications. Visit Tasting Table and sign up for the newsletter!

Monday, November 10, 2008

Tyler Kord's Restaurant Reviewed in NYT

Tyler Kord's (Culinary '02) new restaurant, No. 7, received a favorable review from Pete Wells of the New York Times. Prior to opening No. 7 in Brooklyn, Tyler was Sous Chef at Perry Street in New York. Read the review here.

Wednesday, July 30, 2008

Wish upon a chef

Marco Ferraro, a French Culinary Institute alum, is the new executive chef at Wish restaurant at the Hotel of South Beach. Chef Ferraro has trained at Jean-Georges, Le Mantel in Cannes and Le Muscandin in Mougins and made his mark at Jack's La Jolla in California. You can taste Chef Ferraro's menu at Wish beginning in September and find the rest of the story at the Miami New Times.

Monday, July 28, 2008

Show Stopper award at the Somerset Art Association's "The Art of Cake Design" competition

Congratulations to Anne Khoobiar (Pastry '05) for winning the Show Stopper award at the Somerset Art Association's "The Art of Cake Design" competition this spring. She dazzled the crowed with her "Bloom of the Ball" party dress cake.

This is one dress that's sure to impress. Read all about what it took to create the party dress cake.

Doctor Delicious - profile of Dave Arnold by Ted Allen

Ted Allen, the Iron Chef America and Top Chef judge with a new show on the Food Network, profiled Dave Arnold on Chronicling the FCI's food technology instructor's culinary experimentation from deep-frying beignets as a fifth grader to building the first vapor oven to creating a fizzy gin and tonic with clarified lime juice and infused gin, Ted Allen highlights the innovations that Dave Arnold and chefs such as Wylie Dufresne (CA '93) have brought to the culinary world. For the food techie, Doctor Delicious conjures up images of new culinary heights.

Monday, May 12, 2008

Dressed - Salads with Style

Justin Smolev (Culinary '96) wanted to do something that was lifestyle-oriented and could be duplicated. His Atlanta based Dressed seems to have hit the mark. Justin feels that he's taken the salad concept to its highest level and he has two additional locations opening in Altanta this summer, with one coming soon in Hong Kong as well. Visit to check out their menu and also check out The Atlanta Journal-Constitution for Justin's answers to five questions for their neighborhood dining column.

Friday, May 09, 2008

Bakery and Art Gallery in One

For the last year, Carlos Perez (Pastry 2005) and his mother Debbie have been operating La Palette in Watertown, CT. Not only do they offer classic European baked goods, but the bakery's gallery displays the work of various local artists. The Litchfield County Times published a recent interview with Carlos.

Thursday, May 08, 2008

Work Published in Saveur

The May issue of Saveur features two pieces written by current culinary student Ben Mims. North American Crab and Our Favorite Southern Peas are just the most recent of Ben's pieces to be published. To read more of his work, visit Saveur.

Wednesday, May 07, 2008

Authentic Mexican in Dumbo

Chef Danny Mena (Culinary '05) strives to bring authentic Mexican cuisine, like the food he was raised on, to New York. At Hecho En Dumbo each tortilla is pressed by hand, the guacamole is made to order and Danny uses organic, locally grown produce and free range, antibiotic free proteins. You can read more at or visit the restaurant's website at

Monday, May 05, 2008

Cinco de Mayo With a French Twist

Julieta Ballesteros (Culinary '98) chef/owner of Crema chats with Gothamist about her fusion of traditional Mexican cuisine with French presentation. While Julieta regularly relies on her French training, she felt a week long celebration of Cinco de Mayo with a French twist would be appropriate. After all, the holiday marks the Mexican victory over the French in the 1862 Battle of Puebla. Her special menu will focus on French inspired food and drink, with an emphasis on food and tequila pairings. Enjoy Julieta's interview at

Thursday, May 01, 2008

Toloache to Host Mexican Fiesta for Cinco de Mayo

Culinary alum Julian Medina ('99) and his restaurant Toloache were featured in Wednesday's New York Post. His special menu for Cinco de Mayo was highlighted as part of the Mexican fiesta he will be hosting, complete with mariachis and tequila.

Tuesday, April 29, 2008

Delicious and Reasonable in Istanbul, Turkey

Restaurateur and chef Umut Ozkanca (Culinary '01) was featured in the Turkish Daily News on Monday. He operates some of the hipest eateries in Istanbul and credits their success with his effort to keep his prices as reasonable as possible. "We have a principle that customers should make the most of the money they spend at the restaurant." Enjoy the complete article by clicking here.

Thursday, April 24, 2008

Culinary Grad Opens Andiamo in Los Angeles

Anthony Spinella ('90) recently opened Andiamo in Los Angeles. The menu, which offers soups, salads, panini, pizza and pastas, is based on old family recipes and utilizes produce from local growers. Open only two months, "it’s already a welcome casual addition to the Silver Lake dining scene." For some food photos, discussion of the pizzas and a link to the restaurant, click here.

Tuesday, April 22, 2008

Grad Among Guest Chefs at JBF Gala Awards

M.J. Adams (Culinary '89) is one of the guest chefs at this year's James Beard Foundation Awards Gala Reception on June 8th. M.J., chef and owner of The Corn Exchange in Rapid City, South Dakota is amongst great company at this event. Click here to view the complete list of guest chefs.

Friday, April 18, 2008

Two New Books from Culinary Grads

Matthew Kenney (Culinary '90) and Sarma Melngailis (Culinary '99) have added to their growing list of cookbooks. Matthew with his fourth offering, Everyday Raw and Sarma with her scond, Living Raw Food. Congratulations on their continued success!

Tuesday, April 15, 2008

Dave Arnold - Cool Career interviewed Dave Arnold for their "Cool Careers" column. During the interview, they brought Dave a duck as an experimental challenge. Gladly accepting the challenge, he answered their questions about his job inbetween deboning, sous viding and deep frying. To read the interview and recipe, visit

Wednesday, April 09, 2008

Four to Ko

New York magazine's Adam Platt has awarded four stars to Momofuku Ko, David Chang's (Culinary '01) newest edition to his growing list of restaurants. The ten-course prix fixe menu is constantly evolving, but Platt gives special mention to the foie gras, deep-fried short rib, and cereal-milk panna cotta. You can reserve one of the 12 seats at the bar one week in advance on Momofuku's website, but be prepared, "they’re gone not in minutes but in seconds." Read the full review at

Tuesday, April 08, 2008

Culinary grad Laurent Dallet ('07) is taking a look back at his first year in New York in the latest entry on his blog, Le Chef Bleu. Following graduation Laurent began working as sous chef at The French Consulate in New York, where he enjoys his work, whether it be cooking for the Consul General's family or catering official receptions. To read the full posting, visit Le Chef Bleu.

Tuesday, April 01, 2008

Beard Award Nominees

The 2008 James Beard Foundation Award nominees were recently announced and multiple members of The FCI have been recognized for excellence. Graduates, deans and The FCI itself have received nominations. Join us in wishing the best of luck to all!

Here is a listing of The FCI nominees:

Restaurant and Chef Awards:
Outstanding Chef Award
Dan Barber (1994), Blue Hill, NYC

Outstanding Service Award
Vetri, Philadelphia
Owners: Marc Vetri (1998) and Jeff Benjamin

Best Chef: Mid-Atlantic
Maricel Presilla (1993 & 1994), Cucharamama, Hoboken, NJ

Best Chef: Midwest
Alex Roberts (1993), Restaurant Alma, Minneapolis, MN

Best Chef: New York City (Five Boroughs)
David Chang (2001), Momofuku Ssam Bar
Wylie Dufresne (1993), WD-50

Journalism Awards:
Magazine Feature Writing With Recipes
Zak Pelaccio (1998)
Food & Wine
"An American Chef's Malaysian Love Story"

Magazine Feature Writing Without Recipes
Alan Richman (Dean of Food Journalism)
"Year of the Pig"

M.F.K. Fisher Distinguished Writing Award
Alan Richman (Dean of Food Journalism)
"The Seven Temples of the Food World"

Book Awards:
Category: Cooking From a Professional Point of View
The Fundamental Techniques of Classic Cuisine
by The French Culinary Institute with Judith Choate
(Stewart, Tabori & Chang)

Category: General
Chez Jacques: Traditions and Rituals of a Cook
by Jacques Pepin
(Stewart, Tabori & Chang)

Thursday, March 20, 2008

Pastry Grad a Prize Winner

FCI Pastry alum Michael Zebrowski ('98) was chosen as a second prize winner in Urbani Tartufi's first annual Truffle Academy Grant Program. Michael's winning recipe was Black Truffle Ice Cream. To read more about the grant, visit

Tuesday, March 18, 2008

Alum Featured on CNN Headline News

Congratulations to Anne Khoobiar Heap (Pastry '05) of Pink Cake Box in Denville, New Jersey. Anne and her specialty bakery were recently featured on CNN Headline News as one of their Small Business Success stories. To see Anne's segment, visit .

L'Ecole on eGullet

Steven A. Shaw, Executive Director of eGullet, recently found himself dining at L'Ecole, following an appearance as guest speaker in Dean Alan Richman's Craft of Food Writing class. He was "pleasantly surprised by just about every element of the meal." Congratulations to the entire L'Ecole staff. To read the full posting, visit

Monday, January 28, 2008

Three Alumni on Top 10 List

David Chang (Culinary '01), Lawrence Knapp (Culinary '03), and Christian Pappanicholas (Culinary '01) are featured in the New York Times 10 Best New Restaurants list. David Chang (Culinary '01) is in the #1 spot for Momofuku Ssam Bar. Lawrence Knapp (Culinary '03) is Chef de Cuisine at Park Ave and Christian Pappanicholas (Culinary '01) is part owner of Resto. Check out the full list at the New York Times.

Noon Featured in The Star-Ledger

Margaret Noon (Culinary '00) was featured in New Jersey's The Star-Ledger.The story explores her active involvement in the growing slow food movement in New Jersey. To read the full story, please visit

Wednesday, January 23, 2008

Dorina Yuen Opens Oro

Dorina Yuen (Pastry '00) had her grand opening of Oro on January 21st. Oro, which means gold in Spanish, features fresh pastries, coffee, sandwiches and soups. Oro was featured in the New York Times Online with a great write-up of her opening. Read the full story at the New York Times.

Tuesday, January 15, 2008

Paley's Receives Rave Review from Buzz

Vitaly Paley (Culinary '90) and his wife Kimberly received a great review from The Strong Buzz yesterday, January 14th.Andrea Strong, who wrote the piece, called Paley's her "favorite restaurant in Portland"! Read the full review at The Strong Buzz.

Monday, January 14, 2008

Feigenbaum is Co-Hosting "Everyday Food

Emma Feigenbaum (Culinary '05) is co-hosting "Everyday Food" on PBS. Emma joins the cast which also includes: Sarah Carey, Allie Lewis, Margot Olshan and Lucinda Scala Quinn.Feigenbaum also appeared on "The Martha Stewart Show" on Friday January 12th.Read more about the season launch of "Everyday Food" at News Blaze.

Friday, January 11, 2008

Three FCI Alumni Open Restaurant Together

Joe P. Clarke (Culinary '06), David Sundeen, Jr. (Culinary '04) and Susan Dumeyer (Culinary '04) have colaborated to open American Grocery Restaurant in Greenville, South Carolina. The menu features the freshest local ingredients, and changes frequently to accomodate what is available from local purveyors and farmers. American Grocery also features an extensive artisan wine collection from around the world. A.G. is garnering lots of positive press from local news outlets. Visit for more information.

Wednesday, January 09, 2008

Leslie Meyer Featured in Yum Cookbook

Leslie Meyer (Culinary '05 and Writing '04) is featured in the newly published Yum! cookbook. Yum! is a compilation of recipes from chefs such as as Rick Tramonto, Charlie Trotter and Rick Bayless. Leslie is in great company! Leslie is currently running her own business, Moonlight Cuisine, which provides private and group cooking classes. Visit

Tuesday, January 08, 2008

Seth Kirschbaum Now Executive Chef

Seth Kirschbaum (Culinary '05) has moved to Florida and was recently made Executive Chef of Sublime Restaurant & Bar in Fort Lauderdale. Sublime specializes in natural and organic cuisine and Seth is currently revamping the menu. Seth was also featured in a story on healthy food on the local channel 22. Visit the Sublime website.