It’s been a quarter of a century since we first opened our doors as a small French cooking school in New York City. And this fall, we celebrated the 25 years by doing what we do best: serving scrumptious delicacies, offering thirst-quenching high-tech concoctions, and commemorating the moment with some of New York City’s top chefs and food aficionados. However, the night wasn’t focused only on enjoying great cuisine—with provisions supplied by our students—but also to reflect on the past, present, and future of our school, as well as on French cooking in general.
The evening began with a five-man panel, led by Dorothy Hamilton, founder of The French Culinary Institute, that discussed the evolution of French cuisine in America and how to successfully set the industry’s next innovative course. A subsequent awards ceremony presented accolades to various culinary experts, including one of our very first Chef-Instructors, Christian Foucher. French Deans Jacques Pépin, Alain Sailhac, André Soltner, and Jacques Torres received awards for “building The French Culinary Institute into one of the world’s premier culinary schools.” President Gary Apito, Vice President School Director Christopher Papagni, and Vice President of Culinary and Pastry Arts Nils Norén also received tributes for their tireless efforts and contributions to the school.
The party then spilled out of our amphitheater and into our restaurant, L’Ecole, for delectable hors d’oeuvres and luscious liquid nitrogen-based beverages. At the end of the evening, guests departed with freshly baked baguettes, chocolates, and Love What You Do, Dorothy’s newly released culinary career guide to help savor the fond memories of the evening.
