Our deans, faculty, and alumni continue to make history and headlines. We’re excited to recognize and congratulate those who were honored by the industry and their peers in 2005.
Sam Mason, pastry chef at wd-50, has joined The FCI’s faculty. He’s plying his passion for plated desserts as a guest pastry chef.
Dorothy Cann Hamilton was named President of the Board of Trustees of the James Beard Foundation in March. Read more about her appointment
in this issue.
A record-breaking number of The FCI’s deans and alumni took home awards from the 2005 James Beard Foundation dinner in May, including Dean of Special Programs Jacques Pépin, who received the Lifetime Achievement Award. Dean of Food Journalism Alan Richman received an unprecedented twelfth JBF Journalism Award winner for Best Magazine Restaurant Review or Critique. Alum Bobby Flay (Culinary ‘84) won the award for National Television Show for “Bobby Flay Chef Mentor” while Alums Marc Vetri (Bread ‘98) and Vitaly Paley (Culinary ‘90) each nabbed American Express Best Chef Awards for Mid Atlantic and Northwest/Hawaii, respectively.
Two FCI alums were among the five winners of
PastryScoop.com’s Golden Scoop Awards. Kee Ling Tong (Pastry Arts ’00), Chocolatier and Owner of Kee’s Chocolates (NYC), received the Cacao Noel Best Confection Award for her Lemon Basil Bonbon. Rebecca Michaels (Pastry Arts ’02 and Bread ’02), Pastry Chef and Owner of Flying Monkey Patisserie (Philadelphia), received the award for Best Bakery Recipe for her Raspberry Rooibos Cake. Read more about the awards in this issue.
The FCI’s Outstanding alumni Daniel Silverman, Kee Ling Tong, and Marc Vetri with Chef Alain Sailhac, Dorothy Cann Hamilton, and Chef André Soltner.
The French Culinary Institute recognized three outstanding alumni at the 2005 Outstanding Alumni Awards on October 27, 2005. Dorothy Cann Hamilton, Founder and CEO of The FCI, presided over the ceremony here at The French Culinary Institute. The recipients for the 2005 Outstanding Alumni Awards were Daniel Silverman (Culinary ’88), Kee Ling Tong (Pastry ’00), and Mark Vetri (Bread ’98).
Also of note...
Dean of Pastry Arts Jacques Torres opened the Chocolate Haven in Manhattan.
Sam Mason, pastry chef at wd-50, has joined The FCI’s faculty. He’s plying his passion for plated desserts as a guest pastry chef.
