If you’re a serious cook but lack the je ne sais quoi to achieve that perfect desert, you may find the right ingredients to move to the next level at the French Culinary Institute.
The FCI’s amateur program teaches you how to be a star in your own kitchen, so you can impress your friends and family with flawless French dishes. It was rated the best for seasoned amateurs by New York Magazine in 2007.
The program offers four types of courses: culinary, pastry, wine and food pairings, and bread. Classes range from a one-day truffles intensive to a 60-hour series on cooking techniques.You can hone your knife skills, learn to decorate with chocolate, or specialize in the secret of spices. Amateurs of French culture might also want to check out the impressive range of bread classes. The Artisanal Bread Baking class propels you into the universe of the French baguette and teaches you how to execute the perfect croissant.
The school stresses that as an amateur student you will “train in the same kitchens with the same distinguished Chef- Instructors who train the school’s career students.” Since its foundation in 1984, FCI has trained generations of renowned chefs, including Dan Barber (ranked “Best Chef in America 2009” by the James Beard Foundation). The FCI also boasts a long list of prestigious instructors including master chefs Alain Sailhac, Jacques Pépin, André Soltner, Jacques Torres, and Marnie Old.
Amateur classes start every six weeks. Fees and calendar vary by course. An amateur class at FCI may not bring you fame and fortune in the restaurant world, but your friends and family will certainly think you’re a star.
462 Broadway (@ Grand St) New York, NY 10013 (212) 219-8890
Article by Alexis Buisson
