The French Culinary Institute in NYC

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The French Culinary Institute in NYC


Overview


Discover why the French Culinary Institute in New York City is celebrated as one of America's top culinary schools, blending classic French methods with American creativity.

Prestige and Faculty


Founded in 1984 by Dorothy Cann Hamilton, the French Culinary Institute rapidly gained a reputation for excellence, thanks to its distinguished faculty. Renowned chefs such as Alain Sailhac, Jacques Pépin, André Soltner, Jacques Torres, and Alice Waters, along with master sommelier Andrea Robinson, lead the teachings. Visiting lecturers further enhance the learning experience, providing students with rigorous, hands-on training for a smooth transition into professional kitchens.

Core Programs


The institute offers three main programs:

Culinary Arts Program


This program goes beyond French cuisine, laying a foundational understanding essential for all culinary disciplines. It unfolds over four advanced levels, culminating in students managing the menu at "L'Ecole," a restaurant acclaimed by Zagat and Wine Spectator.

Classic Pastry Arts Program


Led by Jacques Torres, a celebrated pastry chef, this program covers the art of pastry creation. Graduates emerge ready to craft exquisite pastries in top commercial kitchens across the nation.

Art of International Bread Making


This intensive, 180-hour program immerses students in bread making across three two-week sessions. From artisan French loaves to German, Eastern European, and Italian breads, students graduate with "Le Diplôme du Boulanger."

For more details, visit [The French Culinary Institute's website](http://www.frenchculinary.com).

Discover a world of culinary excellence at the French Culinary Institute, where tradition meets innovation.

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