Monday, February 23, 2009
Christina regularly uses breakfast elements at Momofuku Bakery & Milk Bar, where you can find frozen delights like Captain Crunch ice cream and rich Panna Cotta that tastes like milk at the bottom of your cereal bowl.
Read the entire article at The New York Times.
Thursday, February 19, 2009
Steven is a James Beard award-winning food critic, author of several cookbooks and a contributor to Saveur magazine, Crain's New York Business and many other publications. Click here to read the article.
Food Blogging with Steven Shaw will take place on Tuesday evenings from 6:30-8:30pm, starting April 21. Click here to learn more.
Tuesday, February 10, 2009
With only five contestants remaining, we’re getting down to the wire on Top Chef.
On this week’s show, aptly titled The Last Supper, Top Chef invites two culinary legends with FCI connections to judge the all-important final episode before the finale.
Wylie Dufresne (Classic Culinary Arts ’93) is Chef-Owner of
Jacques Pépin, culinary instructor, cookbook author, and cooking show host, is a true master of classic French technique. He, along with Julia Child and James Beard, is credited with bringing a love of good food and cooking to the American consciousness.
With such a bold pairing of chefs presiding over Judge’s Table, who can guess what the challenge will be? Tune in to Bravo at 10pm on February 11 to find out!
Tuesday, February 03, 2009
Monday, February 9, 6:30-8:30pm - Pastry Open House with special guest, cake designer and Visiting Master Pastry-Instructor Ron Ben-Israel
Wednesday, February 11, 6:30-8:30pm - Culinary Open House with a culinary technology demo by VP of Culinary Arts, Nils Norén, and Director of Culinary Technology, Dave Arnold
Contact us at 888.324.2433 or email@example.com to RSVP.
The French Culinary Institute is located at 462 Broadway, New York, NY.