The New York Culinary Experience, October 3-4, 2009 Join us for the second annual New York Culinary Experience, the only hands-on event of its kind, offering food lovers of all skill levels the chance to cook hands-on and up-close with some of the world's most renowned chefs.
Sign up for two days of intimate hands-on classes with acclaimed chefs, restaurateurs, and industry insiders. You’ll learn professional techniques and creative approaches to recipes, prepare—then enjoy—dishes under the direction of these industry giants, attend question-and-answer sessions, wine tastings, and, at the close of each day, a private reception for NYCE students and chefs.
NYCE attendees will also have the opportunity to participate in a silent auction to benefit the Future Chefs Scholarship, a program offering scholarships to aspiring chefs so that they may attend The FCI.
To maintain small, intimate class sizes, ticket availability is limited. BUY TICKETS NOW!
Click here to watch the video from last year’s event.
2009 Featured Chefs
André Soltner Dean at The French Culinary Institute, and Former Chef-Owner of Lutèce
Cesare Casella Dean of The Italian Culinary Academy,
Chef-Owner of Salumeria Rosi
Dan Barber Blue Hill and Blue Hill at Stone Barns
Jonathan Benno Per Se
April Bloomfield The John Dory and The Spotted Pig
Karen Bornarth and Roger Gural The French Culinary Institute
David Bouley Bouley, Upstairs, and Bouley Bakery
Ariane Daguin D'Artagnan
Alexandra Guarnaschelli Butter
Paul Liebrandt Corton
Morimoto Morimoto
Melissa Murphy Sweet Melissa Pâtisserie
Jacques Torres Dean of Pastry at The French Culinary Institute,
Jacques Torres Chocolate
David Pasternack Esca
Zak Pelaccio Fatty Crab
Jacques Pépin Dean at The French Culinary Institute
Alfred Portale Gotham Bar and Grill
Michael Psilakis Anthos, Gus & Gabriel Gastropub, Kefi, and Mia Dona
Alain Sailhac Dean at The French Culinary Institute
Marcus Samuelsson Aquavit
Amy Scherber Amy's Bread
Jean-Georges Vongerichten Jean Georges
David Waltuck Chanterelle
Nils Norén and Dave Arnold The French Culinary Institute
