We like to talk a lot about what's fun at The FCI, but that's just because it's an easy target: There are lots of fun things going on at the school on any given day.
Take for instance today. Walking around the school late afternoon like I did, you can see students sitting in the amphitheater engrossed as they watch Dave Arnold, director of technology, explain the ins and outs of low temperature cooking in the two day Sous-Vide Intensive course for professionals.
Walk down the hall and around the corner to the bread kitchen and you will see instructors preparing the room for amateur students coming in for their first day of a week long study of artisanal breads, where baguettes, brioche, croissants, focaccia, ciabatta, and challah are just a few of the tasty doughs students will learn to make and bake.
And for something completely different, take the elevator up to the 4th floor reception, where you will find aspiring home chefs, weekend warriors, and entertainers, beaming as they sign in for their first day of Essentials of Fine Cooking, eager to master the arts of poaching, braising, grilling, stewing, and making marinades, sauces, and stocks, as well as learn how to make compound butters (not to mention the 25 recipes they will be adding to their repertoire).
As I finish my walk around the school, I can't help but feel like, well, like it's September. And like these eager students, I, too, am ready after my summer hiatus to pick up skillet and whisk and get serious about getting back into the kitchen.