PASTRY AND BAKING MAGAZINE MEETS RON BEN-ISRAEL
Formerly a professional ballet and modern dancer, Chef Ron Ben-Israel is an artist, cake designer, television personality, Visiting Master Pastry Chef-Instructor at The FCI, and Chef-Owner of one of the finest couture cake studios in the country. His breathtaking work has been featured in countless publications and television programs, and eleborate, high-profile events throughout the U.S. and abroad. READ THE ARTICLE
Haiti Earthquake Relief
To support aid groups helping people who have been affected by the earthquake in Haiti, The French Culinary Institute will donate 100% of the proceeds from L’Ecole’s brunch service on January 24 to the American Red Cross Haitian Earthquake Fund Relief. The French Culinary Institute will also be matching all employee donations to the American Red Cross, Save the Children, Unicef, and Chefs for Humanity.
PRESTIGE MAGAZINE PROFILES 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 culinary career guidance book, Love What You Do, Dorothy's got a lot to be proud of. READ THE ARTICLE
THE FCI'S SILVER ANNIVERSARY CELEBRATION
On November 11, The FCI celebrated its 25th anniversary with a panel discussion about the evolution of French cuisine in America, followed by a cocktails and hors d’oeuvres reception at L'Ecole. Guests included some of the most prominent chefs, journalists, and professionals in the industry. READ MORE
TEACHING THE HOMELESS TO COOK
As part of their ongoing job training and employment services, Help USA offered a nine-week culinary training program this fall to teach homeless men and women skills that will help them get jobs and better their situations. READ MORE
NEW SCHOLARSHIPS CREATED AT THE FRENCH CULINARY INSTITUTE
To help high school students, career changers, and future restaurateurs pursue their dreams of attending culinary school, several new scholarhsips have been created at The French Culinary Institute.
READ MORE
BEARD ON BOOKS: A READING WITH DOROTHY CANN HAMILTON
On October 28 from 12:00pm-1:00pm, The James Beard Foundation invites you to attend an intimate reading with FCI Founder Dorothy Cann Hamilton, author of the upcoming book, Love What You Do: Building a Career in the Culinary Industry.
Beard on Books is a monthly literary series featuring readings and discussions with some of the
food world’s most celebrated authors.
Free to students with suggested donation of $20 for nonstudents. To RSVP, please call Colleen Vincent at The James Beard Foundation, 212.627.2308.
ANDRE SOLTNER MAKES THE PERFECT OMELETTE
At the New York Wine and Food Festival earlier this month (October 8-11, 2009), Master Chef and Dean of Classic Studies André Soltner peformed a demonstration on how to make the perfect omelette at a panel held by Gabriella Gershenson, Time Out New York's Eat Out editor, at The French Culinary Institute. WATCH THE VIDEO
ANOTHER MICHELIN® BIB GOURMAND FOR L'ECOLE
L'Ecole was awarded its second consecutive Bib Gourmand in the 2010 Michelin® Guide. A Bib Gourmand rating means the restaurant is an inspector favorite for good value. For around $40, you can enjoy two courses and a glass of wine or dessert (not including tax and gratuity). To see the full list of restaurants in this category, CLICK HERE.
L'ECOLE FEATURED ON NY1, NYC'S 24-HOUR LOCAL NEWS CHANNEL
On October 2, NY1 featured L'Ecole on its regular Zagat Reviews segment. The spot showed Classic Culinary Arts students cooking as part of the real-world experience they gain before graduating, and spoke to the Chef-Instructors who oversee their work. Rated 25 for food by Zagat, diners agree, "the value is amazing." READ MORE
ANOTHER SUCCESSFUL CAREER FAIR AT THE FCI
Yesterday, some of the city’s top employers and hundreds of students and alumni came together for The FCI's Fall 2009 Career Fair. In all, a total of 40 restaurants, restaurant groups, and food-related businesses showed up to interview students and alumni for internships and positions in New York City and beyond. READ MORE
SALUD! CHILEAN WINE FEST IN NEW YORK CITY
Sponsored by Wines of Chile, the fourth annual Salud! Chilean Wine Fest kicks off on September 18, Chilean Independence Day. Visit L'Ecole between September 18-30 to try our selection of premium Chilean wines by the glass. Salud! READ MORE
THE 2ND ANNUAL HOT DOG EATING CONTEST & FUNDRAISING COMPETITION
On September 8, the Concours de Chien-Chaud (Hot Dog Contest) was held in benefit of the Friends of The FCI scholarship fund. Students competed in three categories: Best Hot Dog Condiment, Best Hot Dog Beverage, and the Hot Dog Eating Contest, the main event in which students raced to eat a 30-inch hot dog the fastest. This year participants more than doubled last year's efforts, raising a total of $11,368 to provide funding for current students with demonstrated financial need. READ MORE
DOROTHY HAMILTON ON MAJOR FLAVOR, NEW SERIES AIRING AUGUST 26
Tune in to see Dorothy Hamilton, Founder of The FCI, on the new Major Flavor series premiering this week on the Tennis Channel. For the inaugural episode, Dorothy will join host Andrea Robinson, Master Sommelier and Chef, as she eats her way through New York City. Don't miss the first showing on August 26 at 6:30pm ET. READ MORE
WATCH NILS NORÉN DEBONING A DUCK ON CBS
Nils Norén, VP of Culinary and Pastry Arts at The French Culinary Institute, appeared on the CBS Early Show on August 13. Watch and learn as Chef Nils teaches the anchors hands-on how to properly debone a duck. WATCH THE VIDEO
L'ECOLE VOTED ONE OF SOHO'S BEST BRUNCHES
Awarded 25 for food by Zagat®, and a Michelin® Bib Gourmand for high quality at great value, L'Ecole can add another nod to its growing list of accolades. Time Out New York named L'Ecole one of SoHo's best brunches in their annual Brunch Guide. READ MORE
ONION ICE CREAM, ANYONE?
Directors of The FCI's Culinary Technology program, Dave Arnold and Nils Norén are always pushing culinary boundaries. Recently, the pair whipped up a creamy, delicious, and only slightly onionesque batch of ice cream out of pressure-cooked onions, crème anglaise, and liquid nitrogen. Check out the demonstration on video. READ MORE
COCKTAILS FOR SOHO FRIENDS CELEBRATES ARTIST DONALD JUDD
On August 4, The FCI held our inaugural event in a series of gatherings designed to bring together downtown notables for an evening of cocktails at the school. READ MORE
WHAT WOULD JULIA CHILD SAY?
What would Julia Child think of Meryl Streep’s portrayal in Julie & Julia, the new movie about the culinary icon, opening August 7? Her friends from The FCI, Dean Jacques Pépin and Founder Dorothy Hamilton, weigh in at a recent screening at the school. READ MORE
MEET JACQUES PÉPIN AT WLIW21 AUTUMN GOURMET CLASSIC
The ultimate "foodie" event in an intimate setting! On September 9, public TV favorites Jacques Pépin, Lidia Bastianich, and John Barricelli team up for food, wine, and culinary theater in support of WLIW21 New York Public TV. Enjoy live demos by Jacques and John, a meet and greet with Lidia, food tastings from around the New York metro area, and wines from around the world. For tickets, call 212.560.8846 or CLICK HERE.
TOP CHEF MASTERS SEASON 5
Although Michael Chiarello won the episode, The FCI's own Chef Nils Norén impressed the tasters, diners, and the judges with his innovative, beautifully executed dishes on Top Chef Masters last night. For the Quickfire Challenge, the chefs chose classic junk food items to reinterpret as a fine dining dishes. In the final Elimination Challenge, each chef had to prepare a three-course mini meal for 100 people. READ MORE
STARS COME OUT AT L’ECOLE
On June 9, The FCI’s restaurant, L’Ecole, helped mark the release of Food, Inc. with a special dinner. READ MORE
NILS NORÉN TO COMPETE ON TOP CHEF MASTERS
Chef Nils Norén, Vice President of Culinary Arts at The FCI, will compete for the Master title alongside twenty-three other well-known chefs and previous judges on Bravo's upcoming spin-off, Top Chef Masters, premiering on June 10 at 10pm ET. Following the original Top Chef format, each episode will feature two challenges in which four chefs compete against each other to name one winner. In the final four episodes, the six winners will risk elimination each week, until the final two fight for the crown and $100,000 donation to the charity of their choice. READ MORE
THE FCI CONGRATULATES OUR 2009 JAMES BEARD AWARD WINNERS
Two FCI alumni were honored at the 2009 James Beard Foundation Awards. David Chang (Classic Culinary Arts ‘01) was awarded Best New Restaurant for Momofuku Ko, and Dan Barber (Classic Culinary Arts ‘94) received the Outstanding Chef award for his success at his NYC restaurant, Blue Hill. Founder and President of The FCI, Dorothy Hamilton was inducted into the prestigious Who’s Who of Food & Beverage in America, and Dean of Food Journalism, Alan Richman, won in two categories, Magazine Feature Writing without Recipes, and Writing on Spirits, Wine, or Beer for his pieces in GQ, "Made (Better) in Japan," and "Viva La Revolucion!" READ MORE
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