Using a rigorous, hands-on curriculum called Total Immersion^SM, instructors propel you into the workplace after just six intense months of classes or nine, if you train at night. Your training will be fast and in-depth. You'll learn not just French cooking, but instead, the building blocks of all modern Western cooking. And, you'll sharpen your skills with real-time, hands-on cooking in the middle of the action at L'Ecole, our critically-acclaimed restaurant in the heart of New York's restaurant scene. This is the incomparable experience of The French Culinary Institute at its very best. There's nothing else like it.

All our programs are driven by the same passion and intensity. Our Pastry Arts curriculum is the only one in the world created by the renowned Jacques Torres. You'll master the full repertoire from breakfast pastries to desserts, and graduate ready to step into today's highest end kitchens and bakeries. Our Art of International Bread Baking course is one of the world's most highly sought career programs of its kind. Our challenging amateur courses run the gamut from wine to food writing. And in the Italian Culinary Experience, you jet to Italy to live, work and absorb the culture and language as a component of your learning at the Italian Culinary Academy.

Best of all, our graduates are scooped up by top-rated restaurants right after graduation. They want the best and know they'll find them here.

I invite you to meet our faculty, tour our facilities and delve into our programs. And if you have any questions, please call us at 1-888-FCI-CHEF. We look forward to the opportunity to help you become your best, and realize your dreams.