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

StarChefs.com 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 starchefs.com.

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 nymag.com.

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)
GQ
"Year of the Pig"

M.F.K. Fisher Distinguished Writing Award
Alan Richman (Dean of Food Journalism)
GQ
"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)