Canadian Grads
At The French Culinary Institute, we realize that our international culinary students face unique challenges and often have to work even harder to achieve their goals than other students. Getting used a new place and a new life can be intimidating, but we're here to offer support and help you succeed, in and out of the classroom.
The school's name goes a long way in the culinary and pastry worlds. It's quite common for our faculty to recommend students for positions and to help facilitate introductions. Internships can lead to jobs in the food industry, and top restaurants, catering companies, and hotels will often offer to sponsor students' green cards so they can stay in the country to work. Many of our international students end up returning home, where they open businesses or make significant culinary and pastry arts contributions in their own countries.
The accomplishments of our alumni are a direct reflection of our school. We've seen many successes over the years, and want to continue to help our students excel, no matter what country they end up calling home.
Read on to meet some of our outstanding Canadian alumni.
Hometown: Toronto, Canada
Current city: New York, NY
Course of study: Classic Pastry Arts
Graduation year: 2007
I worked as a special event director for corporate incentive programs, planning every detail for the events. I enjoyed my job—it was fun and fulfilling. When I planned events, the food was always my favorite part. I've always loved food and also cooked a lot at home. People saw how much I enjoyed working with food and would ask me if I had ever considered doing it professionally. I didn't consider it seriously until one day when when I was meeting with a headhunter. He asked me what my ideal job would be, I couldn't give him an answer. He started asking me questions about what I liked and what I was good at, and when we were finished he said, "You want to work in the culinary field." That's when I realized it was true. In hindsight I should have seen it myself. When I was a kid, I actually had four Easy Bake ovens. As I ran one into the ground, my parents replaced it with a new one. (Thought I must confess that I took the first one apart out of curiosity and couldn't get it back together again.) In college, I cooked Sunday dinners with my roommates, and those dinners caught on and became pretty popular. I would have gone to culinary school sooner if I had it to do over again. I loved every moment I was in school. It never felt like work. Someone who enjoys food and enjoys being in a kitchen will feel like they're coming to a great place to play every day. I'm now a culinary production assistant, mostly doing food styling. I don't want to work in a restaurant, but the time I spent in one was important. It was a great place to learn about cooking and teamwork.
Hometown: Vancouver, Canada
Current city: Calgary, Canada
Course of study: Classic Culinary Arts
Graduation year: 2008
When I was in high school, a friend told me to read Kitchen Confidential by Anthony Bourdain. I was mesmerized, and I knew right then and there that I NEVER wanted to work in a kitchen. Nowadays food transcends so many media outlets that you don't have to work in a kitchen to work in the food industry. I was as an illustrator before coming to The FCI. I have now managed to combine this with my food knowledge to create a food column that is being turned into a cookbook. I would recommend The FCI to anyone interested in food who is willing to work hard and wants to seriously pursue food as a passion. The contacts I made while I was in New York City will continue to help me as I continue on in my own career path.
Hometown: Toronto, Canada
Current city: Vancouver, Canada
Course of study: Classic Culinary Arts
Graduation year: 2009
I had looked at several schools in Canada that were similar to The French Culinary Institute, but I drove down to The FCI for a visit one weekend and there was just something about the school that made me want to come here. I loved New York City and felt six months was the perfect amount of time for me to be there. The small class size and intensified learning makes you feel that you can learn everything you need to make it in the industry and become a good chef. I made great friends, people I will stay in contact with for the rest of my life. I didn't always know that I wanted to do something with food. My girlfriend first opened my eyes to the culinary world. I was a picky eater as a kid. We met at university and under her influence the food world unfolded. Eventually, I took over kitchen duties from her. I took delight in putting food on the table for my friends and watching them enjoy everything. Wow! It was a great experience. I believe you should follow your passion. So, after finishing my studies at university, I came here. I am working at Blue Water Café + Raw Bar in Vancouver now, and I feel that it is amazing to be able to work and enjoy what I am doing
The school's name goes a long way in the culinary and pastry worlds. It's quite common for our faculty to recommend students for positions and to help facilitate introductions. Internships can lead to jobs in the food industry, and top restaurants, catering companies, and hotels will often offer to sponsor students' green cards so they can stay in the country to work. Many of our international students end up returning home, where they open businesses or make significant culinary and pastry arts contributions in their own countries.
The accomplishments of our alumni are a direct reflection of our school. We've seen many successes over the years, and want to continue to help our students excel, no matter what country they end up calling home.
Read on to meet some of our outstanding Canadian alumni.
Lauren Bailey
Hometown: Toronto, CanadaCurrent city: New York, NY
Course of study: Classic Pastry Arts
Graduation year: 2007
I worked as a special event director for corporate incentive programs, planning every detail for the events. I enjoyed my job—it was fun and fulfilling. When I planned events, the food was always my favorite part. I've always loved food and also cooked a lot at home. People saw how much I enjoyed working with food and would ask me if I had ever considered doing it professionally. I didn't consider it seriously until one day when when I was meeting with a headhunter. He asked me what my ideal job would be, I couldn't give him an answer. He started asking me questions about what I liked and what I was good at, and when we were finished he said, "You want to work in the culinary field." That's when I realized it was true. In hindsight I should have seen it myself. When I was a kid, I actually had four Easy Bake ovens. As I ran one into the ground, my parents replaced it with a new one. (Thought I must confess that I took the first one apart out of curiosity and couldn't get it back together again.) In college, I cooked Sunday dinners with my roommates, and those dinners caught on and became pretty popular. I would have gone to culinary school sooner if I had it to do over again. I loved every moment I was in school. It never felt like work. Someone who enjoys food and enjoys being in a kitchen will feel like they're coming to a great place to play every day. I'm now a culinary production assistant, mostly doing food styling. I don't want to work in a restaurant, but the time I spent in one was important. It was a great place to learn about cooking and teamwork.
Pierre Lamielle
Hometown: Vancouver, CanadaCurrent city: Calgary, Canada
Course of study: Classic Culinary Arts
Graduation year: 2008
When I was in high school, a friend told me to read Kitchen Confidential by Anthony Bourdain. I was mesmerized, and I knew right then and there that I NEVER wanted to work in a kitchen. Nowadays food transcends so many media outlets that you don't have to work in a kitchen to work in the food industry. I was as an illustrator before coming to The FCI. I have now managed to combine this with my food knowledge to create a food column that is being turned into a cookbook. I would recommend The FCI to anyone interested in food who is willing to work hard and wants to seriously pursue food as a passion. The contacts I made while I was in New York City will continue to help me as I continue on in my own career path.
Matt Johnson
Hometown: Toronto, CanadaCurrent city: Vancouver, Canada
Course of study: Classic Culinary Arts
Graduation year: 2009
I had looked at several schools in Canada that were similar to The French Culinary Institute, but I drove down to The FCI for a visit one weekend and there was just something about the school that made me want to come here. I loved New York City and felt six months was the perfect amount of time for me to be there. The small class size and intensified learning makes you feel that you can learn everything you need to make it in the industry and become a good chef. I made great friends, people I will stay in contact with for the rest of my life. I didn't always know that I wanted to do something with food. My girlfriend first opened my eyes to the culinary world. I was a picky eater as a kid. We met at university and under her influence the food world unfolded. Eventually, I took over kitchen duties from her. I took delight in putting food on the table for my friends and watching them enjoy everything. Wow! It was a great experience. I believe you should follow your passion. So, after finishing my studies at university, I came here. I am working at Blue Water Café + Raw Bar in Vancouver now, and I feel that it is amazing to be able to work and enjoy what I am doing