Welcome From Our Founder, Dorothy Cann Hamilton
When I reflect back to the seminal days of The French Culinary Institute, I know that my concept of French food was quite different than it is today. My introduction to the cuisine did not come from my family (who are Slovak, Irish, English and Scot…what kind of cuisine would you call that?), nor from being taken at an early age to the hallowed restaurants in New York City. No, for me it was taking frequent trips to France as a college student. ....READ MORE
Carolyn Wang-Yong: Taking Care of Business
Just two years ago, I would've never thought that I'd be managing a 4-star restaurant," confesses Carolyn Wang-Yong. But these days, that's exactly what she's doing, as business manager for Masa-New York City's only 4-star sushi restaurant. A typical day might find Carolyn reviewing the previous night's sales, getting a recent hire comfortable on the POS system, tweaking the website with the designer, ordering supplies, and navigating the bureaucracies of customs and FDA regulations so that all that fish they fly in from the Sea of Japan make it.
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Daisy Martinez: A Celebrity Chef Flowers
Daisy Martinez (Culinary '98) learned to cook at her "mother's and grandmother's elbows" amid a sinkful of soaking salt cod and pots of bubbling beans. From the house that her family shared with Abuela, to the summers in Puerto Rico with Mama Clotilde, Daisy was enchanted by the kitchen from a young age.
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Dorothy Cann Hamilton Appointed to James Beard Board
Dorothy Cann Hamilton, The FCI’s Founder and CEO, was named to the Board of Trustees of The James Beard Foundation last March. She is President of the new Board, which also includes Master Sommelier Larry Stone and Merrill Lynch’s Jason Wright. The appointments—a first step in a major restructuring of the JBF—mark a significant milestone for both the Foundation and Hamilton personally.
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Ethics Served at The FCI’s Food Journalism Seminar
What constitutes an ethical relationship between publicists and journalists? How do “freebies” influence food and restaurant media coverage? The French Culinary Institute and the James Beard Foundation (JBF) collaborated to explore these issues and more in “A Freewheeling Look at Freebies: Temptations and Balance” at The FCI on Friday, April 29th.
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Addio, Marcella
Last Spring, after 5 years of hooking hundreds of students on Italian cooking at The FCI, Marcella Hazan hung up her teaching apron. We asked Chef Susan Lifrieri, The FCI’s Director of Culinary Administration (and Marcella’s right-arm in The FCI’s kitchens), to share some of her thoughts about Marcella and what made her such a beloved staple of The FCI.
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PastryScoop.com Tears Through the Terrific Two’s
It’s been another whirlwind year for PastryScoop.com as they took on one milestone after another with the fervor of a toddler on (what else?) sugar.No indulgence was spared at their 2nd Annual Passion for Pastry Conference on Sunday, May 15th. Some 300 pastry chefs, dessert connoisseurs, and chocoholics from around the country descended on The FCI for a day of demonstration-based workshops with top chefs.
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Announcement Corner
Our deans, faculty, and alumni continue to make history and headlines. See how some of the people who make The FCI a success were honored by the industry and their peers in 2005.
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