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- Location:
- New York, NY, 10013
- Phone:
- 8883242433
Events
18 past eventsSee All
- Open House Reception at The Fr...
The French Culinary Institute
Thursday, December 17 at 6:30pm - Open House Reception at The Fr...
The French Culinary Institute
Thursday, December 17 at 6:30pm - You're Invited: Love What You ...
The French Culinary Institute
Thursday, December 3 at 6:30pm - Open House Reception at The Fr...
The French Culinary Institute
Thursday, November 19 at 6:30pm - Beard on Books: An Intimate Re...
The James Beard House
Wednesday, October 28 at 12:00pm - Open House Reception at The Fr...
The French Culinary Institute
Saturday, September 26 at 11:00am - Online Open House
Register online: https://www2.gotom...
Thursday, August 27 at 6:30pm - Classic Pastry Arts Online Inf...
Register online: https://www2.gotom...
Thursday, August 20 at 6:30pm - Open House Reception at The Fr...
The French Culinary Institute
Tuesday, August 11 at 6:30pm - Advanced Studies Online Info S...
Register online: https://www2.gotom...
Thursday, August 6 at 6:30pm
Photos
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2009 New York Culinary ExperienceCreated about 3 months ago
The Italian Culinary AcademyCreated about 6 months ago
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The French Culinary Institute
Housing Works Bookstore Cafe launches the new “Word of Mouth” foodie lit series with a star-studded conversation about culinary writing for the web, featuring Julie Powell, Amanda Hesser, Merrill Stubbs, Ed Levine, Cathy Erway, and moderator Lynn Andriani.
Thursday, January 7 from 7-8:30pm. 126 Crosby Street, NYC
www.housingworks.org
The French Culinary Institute 's feed: Cooking Issues Tech Blog
Holiday Skoal! Special Bonus: Holiday Pictures and Dave’s Favorite Christmas Cookie
posted by Nastassia Lopez and Dave Arnold (Hey, what is this Skål Project anyway?) To celebrate the season of good cheer and good eats, we’ve compiled some of our favorite food-folk skoal...s. First up, a gang of New York City’s top chefs: Paul Liebrandt: Chef and Owner of Corton,...
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See Moreposted by Nastassia Lopez and Dave Arnold (Hey, what is this Skål Project anyway?) To celebrate the season of good cheer and good eats, we’ve compiled some of our favorite food-folk skoal...s. First up, a gang of New York City’s top chefs: Paul Liebrandt: Chef and Owner of Corton,...
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The French Culinary Institute Tis the season to drink festive cocktails! Enjoy this Gin and Clarified Apple Cocktail Recipe from FCI culinary technology experts Nils Norén and Dave Arnold.
www.womansday.com
Get a delicious gin cocktail recipe at Womansday.com for Christmas and the holidays at WomansDay.com!
The French Culinary Institute 's feed: The Hot Plate
Baking with...
Julia may be your best friend when it comes to learning the kitchen arts a recipe at a time in your own kitchen, but we have a few others to introduce you to. We're pretty sure you'll be up to speed in no time.In November, The French Culinary Institute rel...eased The Fundamental Techniques of Class...
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See MoreJulia may be your best friend when it comes to learning the kitchen arts a recipe at a time in your own kitchen, but we have a few others to introduce you to. We're pretty sure you'll be up to speed in no time.In November, The French Culinary Institute rel...eased The Fundamental Techniques of Class...
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The French Culinary Institute 's feed: The Hot Plate
Prestige Magazine Profiles FCI Founder Dorothy Cann Hamilton
As The FCI marks its 25th year, Founder Dorothy Cann Hamilton has many reasons to celebrate. From her induction to the James Beard Foundation's Who's Who of Food and Beverage, to the publication of her new book..., Love What You Do: Building a Career in the Culinary Industry, Dorothy's got a lot to ...
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See MoreAs The FCI marks its 25th year, Founder Dorothy Cann Hamilton has many reasons to celebrate. From her induction to the James Beard Foundation's Who's Who of Food and Beverage, to the publication of her new book..., Love What You Do: Building a Career in the Culinary Industry, Dorothy's got a lot to ...
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The French Culinary Institute L'Ecole was one of the most popular restaurants submitted by readers of the Frugal Traveler blog on NYTimes.com. Check out the full list of restaurants, bars, hotels, and free events that make NYC an affordable destination for travelers.
frugaltraveler.blogs.nytimes.com
From restaurants to museums and theater tickets, readers share their tips for experiencing the best of the city on a budget.
The French Culinary Institute 's feed: Cooking Issues Tech Blog
Too Many Cookies
3,678 Chocolate Chip Cookes. Sorry about our dearth of posts. We’ve been baking our holiday cookies – 3,678 of them. We promise to post something good tomorrow. Lots of love, The Cooking Issues Team
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3,678 Chocolate Chip Cookes. Sorry about our dearth of posts. We’ve been baking our holiday cookies – 3,678 of them. We promise to post something good tomorrow. Lots of love, The Cooking Issues Team
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The French Culinary Institute 's feed: Cooking Issues Tech Blog
If We Make It Through December
posted by Nastassia Lopez with Dave Arnold Legendary country music rock star, Merle Haggard We have wrangled our first celebrity wish list skoaler! If you are not familiar with Merle Haggard stop what you are doing and get yourself to Googl...e. Dave is a huge fan of this country music icon. Da...
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See Moreposted by Nastassia Lopez with Dave Arnold Legendary country music rock star, Merle Haggard We have wrangled our first celebrity wish list skoaler! If you are not familiar with Merle Haggard stop what you are doing and get yourself to Googl...e. Dave is a huge fan of this country music icon. Da...
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The French Culinary Institute 's feed: Cooking Issues Tech Blog
Tech The Halls: Easy Holiday Cocktails and Treats
posted by Nastassia Lopez Christmastime with Dave and Nils. It’s beginning to look a lot like Christmas Holiday in the lab. A thick layer of liquid nitrogen has settled in, our intern Fabulous is canvassing local Christma...s tree stands for fallen pine branches, and the drinks are flowing. We...
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See Moreposted by Nastassia Lopez Christmastime with Dave and Nils. It’s beginning to look a lot like Christmas Holiday in the lab. A thick layer of liquid nitrogen has settled in, our intern Fabulous is canvassing local Christma...s tree stands for fallen pine branches, and the drinks are flowing. We...
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The French Culinary Institute
Join The FCI for an Open House Reception on December 17, from 6:30pm-8:30pm, and learn how to change your career--and maybe your entire life--in less than 9 months. Or find out about our amateur classes that are starting every few weeks and offer courses that teach you to cook in as little as two sessions.
Attend our O...pen House and you'll get the chance to:
*Watch an exciting demo! Pastry Chef-Instructor Peter Baldino will make a holiday croquembouche, and give out miniature caramel covered cream puffs for tasting.
*Chat with Chef-Instructors and faculty and get a tour of the kitchens.
*Get all your questions answered on programs at The International Culinary Center, including Classic Culinary Arts, Classic Pastry Arts, International Bread Baking, and Italian Culinary Experience.
*Explore your financial aid options.
*Learn about our ongoing job placement services.
Join us and learn how our world-class curriculum, state-of-the-art facilities, accomplished Chef-Instructors, and ongoing job placement services will prepare you to cook in some of the finest kitchens.
Space is limited so reserve your seat today! Email us at openhouse@frenchculinary.com or call 888.324.CHEF to RSVP.
Join us, watch a pastry demo, meet Chef-Instructors, and find out how you can change your life in just eight weeks to nine months.
Time:6:30PM Thursday, December 17th
Location:The French Culinary Institute
The French Culinary Institute 's feed: Cooking Issues Tech Blog
Bacon and Hams (1917): Our First Book Review
posted by Dave Arnold We are the “Tech N Stuff” blog. Here is some “N Stuff.” I have many pig books. Bacon and Hams, by George J. Nicholls, is one of my two favorites of all time (here is the other). It is weird, witty a...nd beautiful – and unavailable tod...
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See Moreposted by Dave Arnold We are the “Tech N Stuff” blog. Here is some “N Stuff.” I have many pig books. Bacon and Hams, by George J. Nicholls, is one of my two favorites of all time (here is the other). It is weird, witty a...nd beautiful – and unavailable tod...
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The French Culinary Institute 's feed: The Hot Plate
Honoring the 2009 Outstanding Alumni
Each year The French Culinary Institute celebrates four alumni by awarding them with The FCI Outstanding Alumni Award. These prestigious awards are given in four categories: culinary, pastry, outstanding achievement, and restaurant ma...nagement. The winners are determined by a nomination and voting...
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See MoreEach year The French Culinary Institute celebrates four alumni by awarding them with The FCI Outstanding Alumni Award. These prestigious awards are given in four categories: culinary, pastry, outstanding achievement, and restaurant ma...nagement. The winners are determined by a nomination and voting...
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The French Culinary Institute 's feed: Cooking Issues Tech Blog
Turkey Time Part 3: How To Cook It
posted by Dave Arnold Here is a recap of what we know about cooking turkeys: The breast meat should be cooked to 64 or 65 degrees C. The leg meat should be cooked no lower than 65 degrees C. The longer you cook turkey meat,... the worse it gets. The turkey should be served whole. We...
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See Moreposted by Dave Arnold Here is a recap of what we know about cooking turkeys: The breast meat should be cooked to 64 or 65 degrees C. The leg meat should be cooked no lower than 65 degrees C. The longer you cook turkey meat,... the worse it gets. The turkey should be served whole. We...
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The French Culinary Institute 's feed: Cooking Issues Tech Blog
Pressure-Cooked Stocks: We Got Schooled.
posted by Dave Arnold For years Nils and I have maintained that pressure cooking stocks and broths is the way to go. We’ve always said that the high temperature in a pressure cooker gives better extraction and meatier flavors... than normal cooking. Turns out we were wrong. Sort of. Conv...
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See Moreposted by Dave Arnold For years Nils and I have maintained that pressure cooking stocks and broths is the way to go. We’ve always said that the high temperature in a pressure cooker gives better extraction and meatier flavors... than normal cooking. Turns out we were wrong. Sort of. Conv...
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The French Culinary Institute 's feed: The Hot Plate
Alumni on Wheels
From New York to L.A., street food has never been hotter. These days, chefs and restaurateurs everywhere are taking their business outside—and with great rewards! With lower startup costs, higher profit margins, and free social networking technology that... lets customers know exactly where to fin...
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See MoreFrom New York to L.A., street food has never been hotter. These days, chefs and restaurateurs everywhere are taking their business outside—and with great rewards! With lower startup costs, higher profit margins, and free social networking technology that... lets customers know exactly where to fin...
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