10.14.08 The French Culinary Institute Well Represented at Food Arts Gala
The French Culinary Institute was well represented at the Food Arts 20th Anniversary Gala Celebration at the Plaza Hotel on Monday, September 22, 2008.
Dorothy Hamilton, Founder and CEO of The French Culinary Institute; Alain Sailhac, Executive Vice President and Dean Emeritus; Jacques Torres, Dean of Pastry Studies, Cesare Casella, Dean of Italian Studies, and Harold McGee who teaches the Harold McGee lecture series at The French Culinary Institute, were among those recognized at the anniversary dinner for having received Silver Spoon Awards in the last decade. Andre Soltner, Dean of Classic Studies, was recognized as well for having received a Silver Spoon Awards in the first decade of the magazine’s history.
In each issue, Food Arts awards a Silver Spoon to “sterling performers” who have made an enduring impact on the foodservice industry.
The French Culinary Institute was the only organization to have so many individuals recognized for their achievements. The FCI honorees were among hundreds of other culinary luminaries at the Food Arts Gala including Emeril Lagasse, Mario Batali, Alain Ducasse, Daniel Boulud, Drew Nieporent and Anthony Bourdain who each were presented with a silver plated Christofle spoon by Michael Batterberry, the Founder and Editor-in-Chief of Food Arts.
The French Culinary Institute, located at The International Culinary Center in New York City, teaches the protocol, language and techniques upon which all Western cuisine is based. The FCI offers a rigorous six-month program by day and a nine-month program by night for those who seek quality, intensive education in a condensed period of time. The school also offers a career track in bread making, wine, food writing and restaurant management; an extensive roster of Advanced Studies programs for professionals; and intensive consumer courses designed for serious amateurs. The FCI is located at 462 Broadway. For more information, visit www.frenchculinary.com.
