THE FRENCH CULINARY INSTITUTE ANNOUNCES THREE NEW BUSINESS COURSES ON CATERING, WINE AND RESTAURANT MANAGEMENT The FCI Designs 3 Intensive-Study Programs For Aspiring Caterers, Wine Professionals and Restaurant Entrepreneurs as well as Mid-Career Changers
The FCI's New Dean of Wine Studies Andrea Immer To Teach Wine Fundamentals and Cornell University School of Hotel Administration Joins The FCI in New Business Program
New York, N.Y., February 28, 2002 - The French Culinary Institute today announced the March 2002 launch of the first of three new business-oriented programs. The first course, entitled "Fundamentals of Catering," is scheduled to start March 26, 2002, while the second course, "Fundamentals of Wine" is slated to begin April 8, 2002. The third new program, "Opening and Running a Restaurant" will start in September and will be taught in a new academic alliance that The French Culinary Institute recently signed with Cornell University's School of Hotel Administration.
Featuring such acclaimed restaurant and wine professionals as Michael Bonadies COO of the Myriad Restaurant Group, (Nobu, Montrachet and Tribeca Grill), Paul Bolles-Beaven Union Square Café Managing Partner, Master Sommelier Andrea Robinson, The FCI's new Dean of Wine Studies, as well as top professors and respected academics from Cornell University's School of Hotel Administration, the three new business courses are available only at The French Culinary Institute (FCI).
The three new business course offerings mark an exciting new chapter in the history of The French Culinary Institute, which opened in 1984 under the direction of Dorothy Cann Hamilton, Founder and CEO. Hamilton says, "Anyone in the catering, wine and restaurant business will tell you, there's so much more to each of these professions than cooking and tasting. Good food and good wine, expertly prepared, presented, and poured, are essential, but so too are the fundamental business skills you need to succeed. That's why The French Culinary Institute has created these three exciting new programs."
As part of The FCI's strategic expansion beyond its world-renowned applied culinary arts programs, Hamilton adds, "We are particularly excited that Master Sommelier Andrea Robinson has joined our faculty as Dean of Wine Studies. And we are also thrilled about our new educational alliance with Cornell University's School of Hotel Administration, our partner in teaching The FCI's new 'Opening and Running a Restaurant' program, which will debut this coming September here at our downtown New York City campus."
Fundamentals of Catering "Fundamentals of Catering," the first of The FCI's new business programs, begins on March 26, 2002. The course will focus on the business of catering. The intensive, 36-hour program is designed to help every aspiring caterer with an appetite to launch and grow their own business.
During twelve 90-minute sessions, instructors from The French Culinary Institute and experienced professionals from renowned catering firms in New York City, will teach students everything needed to master the business end of catering.
The French Culinary Institute, and some of New York's leading caterers, designed "Fundamentals of Catering." The course is tailored to aspiring caterers, restaurant and hospitality industry professionals as well as for individuals contemplating a mid-career change into the catering business. The non-degree program will be taught at the downtown New York City campus of The French Culinary Institute (FCI).
The FCI's "Fundamentals of Catering" program will cover key topic areas including:
The steps required in order to create a successful catering concept;
A concise review of key facts and principles governing the choice of
location, the type of event and appropriate menu guidelines;
An in-depth survey of the most critical elements of both building and
managing a successful catering business;
How to implement an effective, profitable pricing, marketing and service
policies with clients;
The best techniques behind assembling and implementing a profitable and crowd-
pleasing integrated wine, bar and beverage program for your catering business.
Fundamentals of Wine "Fundamentals of Wine" is a new 16-hour tasting and training course - the first of its kind to combine theory and practice: tasting and teaching others; selling, serving and storing; writing a list that's both user-friendly and profitable. The FCI's new Dean of Wine Studies, Master Sommelier Andrea Robinson, will teach "wine by immersion, the way all wine professionals begin their education."
The FCI's "Fundamentals of Wine" course will cover key topic areas including:
Putting flavors and styles into words, so your staff can help guests choose a wine they'll enjoy
How to taste like a pro
Building a wine list to compliment your food and serve your clientele- how many wines? What styles and prices? How many by the glass?
Choosing, tasting, listing and handling every wine style, including bubbly and dessert wines
And much more…
Opening and Running a Restaurant Beginning in September 2002, The FCI will launch an intensive 90-hour restaurant management course to be taught in cooperation with the renowned Cornell University School of Hotel Administration of Ithaca, New York.
The new joint FCI/Cornell "Opening and Running a Restaurant" program, the first alliance of its kind, will also feature well-respected professionals from two of New York's most respected restaurant business groups: Michael Bonadies COO of the Myriad Restaurant Group, (Nobu, Montrachet and Tribeca Grill) and Paul Bolles-Beaven Union Square Café Managing Partner.
Noted restaurant designer and architect Larry Bogdanow, who designed, Savoy Restaurant, Union Pacific among others, as well as top restaurant marketing, real estate, legal and financial experts will also participate in the new 90-hour program, which will feature many original case studies from the restaurant business.
In addition, distinguished faculty members from the French Culinary Institute, including Executive Dean, Master Chef Alain Sailhac and the newly appointed Dean of Wine Studies, Master Sommelier Andrea Immer, will also be involved in the "Opening and Running a Restaurant" program, according to Dorothy Cann Hamilton, Founder and CEO of The French Culinary Institute.
"With our new 'Opening and Running a Restaurant' Program, and thanks to our unique affiliation with Cornell University's School of Hotel Administration, current or aspiring culinary professionals will be able learn more about the most important business principles employed by some of the most profitable restaurant and hotel management companies in the world," said Hamilton.
"Acknowledging the increasing need for a chef to be both a culinary expert and a business manager, this collaboration between The French Culinary Institute and Cornell University allows students (and their future partners or employers) to leverage superb hands-on astronomic education with restaurant-focused business management presented by University faculty experts," said Thomas Kline, Director, Executive Education, Cornell University School of Hospitality, Ithaca, New York, who added that six of Cornell's top academic lecturers will join The French Culinary Institute faculty and New York restaurateurs in the "Opening and Running a Restaurant" Program.
Designed by The FCI, top restaurant entrepreneurs and Cornell University's leading academic experts, the "Opening and Running a Restaurant" program is tailored for both restaurant and hospitality industry professionals as well as for individuals contemplating a mid-career change into the restaurant and hospitality business. The non-degree program will be taught at the downtown New York City campus of The French Culinary Institute.
The FCI's "Essentials" program will cover 14 key topic areas including:
The steps required in order to create a successful restaurant concept;
A concise review of the most important facts and principles governing restaurant
law, finance, accounting and restaurant design issues;
An in-depth survey of the most critical elements of a successful restaurant
marketing campaign, featuring detailed business case studies;
How to implement an effective, efficient restaurant service program;
The best techniques behind assembling and implementing a profitable and crowd-
pleasing integrated wine, bar and beverage program; and,
A survey of the latest Internet, computer software and technology developments in
the restaurant business.
About The French Culinary Institute
The French Culinary Institute, located in the heart of NYC's culinary scene, was founded in 1984. At this prestigious school, students learn the 250 basic competencies that form the building blocks of all Western cuisine. Founded on the principle of Total ImmersionSM training, The FCI creates excellent Culinary and Pastry chefs in six months by day, nine months by night. In addition to The FCI's career programs for training Culinary and Pastry chefs, it also offers a unique, six-week program of Essentials of Artisanal Bread Baking; culinary, baking, pastry and wine courses for serious amateurs, and Culinary Business courses, supporting success in wine merchandising and restaurateuring. L'Ecole, the highly rated on-campus restaurant, is open to the public and affords culinary students real-life restaurant experience. The FCI's renowned International Culinary Theater hosts more than 100 celebrity-chef demonstrations each year and was selected as the setting for The New York Times' on-line cooking class and a variety of televised cooking shows. Both L'Ecole and the International Culinary Theater are available for corporate events.
For more information regarding Fundamentals of Wine and Andrea Robinson please contact Karen Schloss at diaz-schloss communications - 973-509-1912
Media Contact: Rena Katz of The FCI Email:
Rena Katz or call 212-219-8890.
