SPRING 2008 CAREER FAIR
The French Culinary Institute's Career Fair was held on Wednesday, March 19, 2008, and was a success for students, alumni, and prospective employers.

The Career Fair provides students and alumni the opportunity to network with representatives from the culinary industry and related fields. Employers that attended the event included:

Abigail Kirsch: A preeminent caterer with over 25 years of experience in the NY metro area. Known for its outstanding cuisine and event management; executing weddings, corporate events, galas and social functions with superb food, impeccable service and unmistakable flair.
Aquavit: Aquavit combines the age-old culinary traditions of Sweden with the ambitious creations of a young chef in America.
Azza: French-Moroccan restaurant and club/lounge featuring organic tagines in a luxurious environment.
Bar Q: Bar Q is the soon to open, 120-seat, upscale Asian barbecue concept by Chef Anita Lo of Anissa. Concept is casual, yet stylish, plated composed food and will include a raw bar.
Blue Hill & Blue Hill at Stone Barns: Top-rated restaurants of FCI alum Dan Barber. Both place emphasis on locally grown, seasonal foods.
Borgata: Borgata Hotel Casino & Spa is home to 2,000 spacious guest rooms and suites, a 50,000 Square-foot world class European Spa with deluxe salon and barbershop and an over 164,000 square-foot casino.  The 13 signature restaurants include Italian, an American bistro, two steak houses, Asian noodle and buffet and range from fine dining to casual eating.  Some of these restaurants include Bobby Flay Steak; SeaBlue, a Michael Mina restaurant; Wolfgang Puck American Grille; Old Homestead Steak House; and Specchio and Ombra by Chef Luke Palladino.
Bouley Group: Bouley Bakery offers the prospect of taking home either prepared dishes or the products needed to create meals in one’s own kitchen, with a focus on the quality of the ingredients.Fresh-baked goods are baked in a wood-burning oven enclosed in 19th century cobblestones, the Bakery/Café features house-made soups, salads, sandwiches, hot and cold beverages (including coffee, cappuccino, teas, iced teas, and juices), and, of course, a full range of desserts.
Carlyle, The: A timeless classic, The Carlyle, a Rosewood Hotel, has been called home by leaders in world affairs, business, society, entertainment and the arts since its debut in 1930. Brilliantly positioned on Madison Avenue, it is a true New York landmark — a showcase of great art, a purveyor of privacy and a sanctuary of refined taste. Guests feel truly ensconced in an elegant private residential atmosphere, which includes a discreet and polished staff as well as world-class dining and entertainment.
Citi Executive Dining: Overlooking the Hudson River, we are an executive dining facility that provides best-in-class service to our senior managers and their discerning clientele. Ranging from high-end a la carte dining to a market-driven buffet, we serve breakfast, lunch and evening events five days a week.
City Harvest: City Harvest, a non-profit organization founded in 1982, is the world's first and New York City's only food rescue program. Share Our Strength® is a national organization that works hard to make sure no kid in America grows up hungry. Share Our Strength has partnered with City Harvest in an effort to introduce the Operation Frontline program to residents throughout New York City. Operation Frontline is Share Our Strength’s groundbreaking nutrition-education program that connects families with food by teaching them how to prepare healthy, tasty meals on a limited budget. Operation Frontline provides a strong foundation in nutrition, cooking, and household budgeting through our specialized courses for adults, kids, and teens.
Club Med: Club Med is the world's largest and original total all inclusive vacation organization operating in 80 resorts and 38 countries serving 1.5 million guests per year. Club Med provides guests with an incomparable vacation experience.
Craft Group: Craft is known for its unique marriage of the finest local and seasonal ingredients, haute cuisine, family-style hospitality, and an a la carte service. "Simple but not simplistic" means a celebration of the integrity of great ingredients and skillful execution.
Daryl Wine Bar and Restaurant: Sharing perfectly paired fine food and wine in a friendly, comfortable environment is the reason Daryl opened its doors. Executive Chef David Drake has developed a unique creative American cuisine to be experienced in a relaxed and informal fashion. Daryl believes in using biodynamic, organic and sustainable ingredients and wines whenever possible. We believe is not only important to support local agriculture, but food and wine produced in this way can lend tastes and textures that make the dining experience unique.
Dean & Deluca: With international brand recognition and a reputation for excellence in retailing, Dean & Deluca offers a wide variety of opportunities for talented and enthusiastic individuals. Dean & Deluca continues to offer the very best in service, quality and, of course, selection. Epicurean treats for cooking, eating and entertaining abound even as they did in the original Dean & Deluca back in the 70's. With locations in the U.S. and internationally, it is a treat to experience a vision still living on.
Dinex Group (Daniel Boulud): The Dinex Group is a management holding company which manages and owns Daniel Boulud's world-renowned restaurants and food-related companies.  These include Restaurant Daniel, Café Boulud New York and Palm Beach, DB Bistro Moderne, Bar Boulud, and Daniel Boulud Brasserie – Wynn Hotel in Las Vegas.
Empire City - Yonkers Raceway: Empire City - Yonkers Raceway is the largest video gaming facility in New York state. Located in Yonkers, NY, we offer video gaming, harness racing, entertainment, three restaurants, and an international food court.
Four Seasons: Chef Robuchon of L'Atelier focuses on the highest-quality ingredients, prepared with clockwork precision and abundant creativity. His casual French style shows a strong affection for Asian cuisine, with its simplicity of presentation, pure and flavourful sauces, and concentration on single, perfect ingredients. 57 Restaurant presents a very special dining experience. The stylish American menu features culinary specialties from the U.S. Northeast and other regions.
Fresh Direct: FreshDirect, one of the nation's leading online meals and fresh food manufacturing and delivery services, is revolutionizing the New York food industry. FreshDirect is setting a new standard for fresh food production and distribution by offering unparalleled quality, product customization, and value pricing from its state-of-the-art kitchen and facility in Long Island City. We offer the highest quality food at the best prices, delivered to your home. Our vision is to change consumers' lives by providing the ultimate shopping experience for impossibly fresh food and meal solutions.
Group Alain Ducasse: The Groupe Alain Ducasse devotes itself with passion to the culinary pleasures and arts of hospitality in order to answer to the needs of its varied, mobile and international customers. The Group keeps on developing new ideas and ensuring their circulation. This constant search for excellence relies on the particular talents of the men and women of the Group, on the utmost quality of its products and on a complete knowledge of modern technologies.
Harvest Restaurants: A New Jersey-based restaurant group operating six different restaurant concepts in Northern New Jersey.
Hillstone Restaurants: Hillstone Restaurant Group is a private collection of upscale restaurants with 45 locations in major cities across the country. In New York City they operate Houston's.
James Beard Foundation: The James Beard Foundation, headquartered in the historic James Beard House, is a membership based not-for-profit 501 (C) (3) organization whose mission is to celebrate, preserve, and nurture America’s culinary heritage and diversity. Students are offered the opportunity to learn by working side-by-side with chefs from around the world at nightly Beard House “performances.” Student memberships are currently available for only $35. Approximately 80 culinary scholarships are available as well.
Jean Georges Management: Restaurant group of renowned Chef and Restaurateur, Jean-Georges Vongerichten. The group has locations across the globe. Manhattan restaurants include: Jean Georges, JoJo, Mercer Kitchen, Spice Market, Vong, and Perry Street.
John Dory, The: British seafood restaurant by the team that brought the Spotted Pig to New York City.
Landmarc: Landmarc is a contemporary bistro blending French and Italian flavors. Original location in Tribecca with a second location in the Time Warner Center.
Marriott Marquis: Located in the heart of Times Square and the Broadway theater district the Marriott Marquis sparkles with 1949 hotel rooms, high-speed elevators and six hotel restaurants and lounges. With area attractions such as Fifth Avenue shopping, Radio City Music Hall, Rockefeller Center, NBC Studios and Central Park just minutes away, a stay at this New York City hotel ensures that entertainment is just around the corner. Additionally, the Marriott Marquis is conveniently located near New York City attractions like Carnegie Hall, Lincoln Center, the UN and Madison Square Garden.
Momofuku Restaurants: FCI alum David Chang's East Village restaurants have been recognized as one of the hottest trends in the New York dining scene. Momofuku is a noodle bar with an open kitchen. The Ssam Bar has a more informal menu during the day and a highly-praised evening menu. The innovative Ko is newly opened and features a prix fixe menu and an online reservation policy.
Murray's Cheese: Murray's is the place for great cheese. We are a growing company that services clients with two retail stores and web-based mail-order program. Our wholesale department provides for over 250 restaurant clients in NYC and across the country. Murray's chefs create prepared specialties for the West Village retail location, as well as off-site catering events. We also have an education department, which hosts several classes every week, often featuring visiting experts from the fields of fine food and beverage. Internships are offered for work in our extensive aging facility (cheese caves) as well as in the kitchen and classroom. Paid positions in retail may also be available.
Myriad Restaurant Group: The Myriad Restaurant Group, created by renowned restaurateur Drew Nieporent, is made up of a diverse roster of restaurants. The common thread uniting all Myriad restaurants is an emphasis on excellent food, superior service, and genuine value. In addition to running our own restaurants, we offer a full menu of hospitality services on a consulting basis; long-time clients include Marriott International, Interstate Hotels and Resorts, Wyndham Hotels and Resorts, SAGE Hospitality and Neiman Marcus.
Nobu 57: Nobu Fifty Seven, the first uptown New York location for legendary chef Nobu Matsuhisa, opened to much anticipation in the summer of 2005. Nobu's co-owners are his longtime partners; renowned restaurateur Drew Nieporent, Oscar-winning actor Robert De Niro, Meir Teper, and Nobu managing partner Richie Notar. The restaurant showcases Nobu’s signature new style Japanese cuisine with classic dishes such as Tiradito Nobu Style and Black Cod with Miso, and new creations from the wood burning oven and the hibachi table.
Oceana: Oceana is a Michelin-starred restaurant in the heart of Midtown Manhattan celebrating seasonal seafood and pastry. Executive Chef Ben Pollinger and Executive Pastry Chef Jansen Chan present a positive, challenging work environment and an excellent opportunity to learn. Oceana has been at the forefront of modern American seafood cookery for over sixteen years.
OTG Management: Restaurants, quick-serve, and retail concessions located inside New York Airports and several other locations nationwide.
Park Avenue Spring: True seasonal restaurant: the menu and décor changes four times a year with the seasons.
Patina: One of America's leading restaurant groups with legendary restaurants and premier catering at sports venues and events in New York City, Washington DC, Los Angeles, and beyond. Manhattan restaurants include: The Sea Grill, Rock Center Café, Café Centro, Naples 45, Brasserie, Brasserie 8 1/2, and Nick & Stef's Steakhouse and Bar.
Quality Meats: Busy New American steakhouse with downtown feel in midtown. The space is beautifully designed by AvroKo. The kitchen staff includes several FCI grads, and Chef de Cuisine Andrew Ward is an FCI alum.
Restaurant Associates: Restaurant Associates is recognized as the nation's premier restaurant and foodservice management company, operating over 100 prestigious locations. They serve America's finest museums, performing arts centers, zoos, and aquariums.
Scoozi Events: Scoozi Events is a full service catering and special event firm. We pride ourselves on flair and creativity. Each menu is hand selected for each of our clients, providing a unique and personalized experience for the ambiance of their event. Specialty cocktails and themed menus are just some of Scoozi’s exclusive packages.
Spotted Pig, The: The Spotted Pig is a high-volume, fast-paced environment. We prefer hard working, eager-to-learn candidates that want to be part of an expanding operation.
Todd English Enterprises: Olives restaurant and other culinary venture highlight Chef Todd English's interpretative Mediterranean cuisine.
Thomas Keller Restaurants: Bouchon Bakery & Café is a French bakery specializing in exquisite pastries and light fare. Per Se is a Michelin 3-star fine dining restaurant serving American cuisine with French influences.
Union Square Hospitality Group: USHG represents the Danny Meyer family of restaurants including Union Square Café, Gramercy Tavern. Eleven Madison Park, Tabla, Blue Smoke, Shake Shack, The Modern, Café 2, Terrace 5, and Hudson Yards Catering.
Water Club, The: The Water Club serves upscale American cuisine in a waterside setting. Also on the premises is The Crow's Nest, open during warmer months, three private party rooms, a lounge with a wood-burning fireplace, and piano music nightly in the dining room.
Wequassett Resort & Golf Club: Wequassett Resort and Golf Club is Cape Cod's premier resort. Set on 22 manicured waterfront acres, the resort boasts a number of dining options including twenty-eight Atlantic -- the resort's Mobil 4 Star, AAA 4 Diamond award-winning restaurant. Zagats has rated the twenty-eight Atlantic as one of the top 100 hotel restaurants in the country. Waquassett is rated the top 50 hotels in the country by Conde Nast.
Westin Governor Morris: Copeland is located at the Westin Governor Morris and offers New American cuisine with playful twists, an outstanding raw bar, and a martini bar.
Whole Foods: Whole Foods Market, the world’s leading natural and organic foods supermarket, is seeking cooks, sous chefs, chefs, pastry chefs, managers and assistant managers for our Prepared Foods and Bakery Departments.

ALUMNI CLUB EVENT
The French Culinary Institute's Alumni Club in New York went to a Cheese and Beer tasting on January 16, 2008. The tasting was held at Murray's Cheese in the West Village of New York City. Twentyfive former students attended the tasting, which featured six Belgian beers paired with artisan cheeses from around the world.