THE INTERNATIONAL CULINARY CENTER AND NEW YORK MAGAZINE HOST THE FIRST ANNUAL NEW YORK CULINARY EXPERIENCE
The International Culinary Center, home of The French Culinary Institute, joined forces with New York magazine to host the first annual New York Culinary Experience on September 20-21, 2008. The two-day event featured hands-on classes, tastings and discussion with New York’s most renowned chefs, restaurateurs and industry insiders, offering food lovers the unique opportunity to work alongside, learn from and interact with the best in the business.
Students participated in their choice of four exciting classes throughout the weekend. In small, hands-on sessions they learned techniques, recipes and creative approaches to preparing dishes, created the dishes under the guidance of their instructors and sampled the final products.
All classes were held in the same professional kitchens that train the school’s career students. Featured chefs included David Bouley (Danube and Bouley Bakery), Wylie Dufresne (wd~50), Daisy Martinez (PBS-TV’s Daisy Cooks!), Morimoto (Morimoto and The Food Network’s Iron Chef) and Marcus Samuelsson (Aquavit), plus The FCI’s Dean of Pastry Arts Jacques Torres (Jacques Torres Chocolate), Visiting Master Chef-Instructor Ron Ben-Israel (Ron Ben-Israel Cakes) and Dean of The Italian Culinary Academy, Cesare Casella.
Between morning and afternoon sessions, students were invited to Q&A lunch discussions with Drew Nieporent (Myriad Restaurant Group), Donatella Arpaia (Anthos, David Burke & Donatella and Mia Dona), Danny Meyer (Union Square Hospitality Group), and Alex Guarnaschelli (Butter).
The event was a great success, celebrating the remarkable talents of these acclaimed chefs. A portion of the proceeds from the event will support the Future Chefs Scholarship Program—created to provide the means for aspiring chefs to fulfill their dreams by attending The French Culinary Institute.
Click here to view photos from New York Culinary Experience on Flickr.
Event Coverage
Grub Street: David Bouley cooks Dashi and Miso at his NYCE class, French Techniques – Japanese Ingredients VIDEO
Grub Street: Morimoto Prepares Wagyu Beef For His Modern Japanese Class VIDEO
Grub Street: Wylie Dufresne Makes Pasta Without Flour or Eggs VIDEO
The International Culinary Center, home of The French Culinary Institute, joined forces with New York magazine to host the first annual New York Culinary Experience on September 20-21, 2008. The two-day event featured hands-on classes, tastings and discussion with New York’s most renowned chefs, restaurateurs and industry insiders, offering food lovers the unique opportunity to work alongside, learn from and interact with the best in the business.
Between morning and afternoon sessions, students were invited to Q&A lunch discussions with Drew Nieporent (Myriad Restaurant Group), Donatella Arpaia (Anthos, David Burke & Donatella and Mia Dona), Danny Meyer (Union Square Hospitality Group), and Alex Guarnaschelli (Butter).
Event Coverage 
