The French Culinary Institute
The FCI is one of the most prestigious culinary institutions in the world. And for many good reasons.
This commitment to excellence is respected and acknowledged by industry professionals. In 2006 The FCI was honored with the highly coveted , Award of Excellence, School of the Year by the International Association of Culinary Professionals (IACP). The respected France 2 Tevelision channel called The FCI, "The most prestigious cooking school in the world." Additionally, its students and alumni are regularly nominated for or win top industry awards, such as James Beard Foundation Rising Star Chef of the year.
Over the past 23 years, The French Culinary Institute has become known as the premier cooking school for aspiring chefs. The reasons are simple:
- Demanding culinary and pastry courses led by top Chef-Instructors
- Top facilities and learning tools
- Curriculums developed and guided by some of the most famous and respected chefs in the world, such as Alain Sailhac, Jacques Pépin, André Soltner, Jacques Torres, along with Master Sommelier Andrea Robinson and award winning journalist, Alan Richman
- Low student to teacher ratio for top instruction every step of the way
- Ongoing job placement for all career programs
- A qualified, certified teaching approach
- Weekly cooking demonstrations from top chefs around the globe
Why attend a mere cooking school when you can receive culinary training from one of the world's best?
Career Courses
Our career courses are ideal for the student who wants to train for a higher-level culinary career quickly and well. There is no better place than The FCI for intensive, rigorous Total ImmersionSM hands-on learning that will get you into the workplace quickly with the skill set and credentials you need to distinguish yourself.
Graduates of our programs have gone on to:
- Chef positions in leading restaurants
- Own restaurants and retail specialty stores
- Product development
- Private chef and catering positions
- Work in media, including print, online and broadcast, both behind and in front of the cameras.
Graduates of The FCI have also garnered many prestigious national and international awards.
Classic Culinary Arts
This strong classical background has helped our graduates pursue highly creative careers and furthered the development of fascinating fusions and other cuisines. For graduates of The FC, this incomparable foundation provides support for whatever they choose to do.
Our culinary arts program offers:
- A curriculum developed and guided by legends like Chef Jacques Pépin, Chef André Soltner - and Chef Alain Sailhac
- Immersion in the 250 essential skills that form the building blocks of all Western cuisine
- Fast paced 6 or 9 month schedules
- Start with the basics and become confident with the foundations so you can work your way to more sophisticated cooking, gaining real world experience in our Zagat and Michel rated on-campus restaurant, L'Ecole
Classic Pastry Arts
Our classic pastry arts program teaches you all the major elements of fine pastry in a curriculum designed by our Dean and Master Pastry Chef Jacques Torres. In 6-9 months, you'll do the following:
- Learn breathtaking skills, including conquering the tricky chemistry of chocolate, theatrical sugar skills and beautiful, fanciful presentations
- Hands-on instruction with our Visiting Master Pastry-Instructor, Ron Ben-Israel who personally teaches every class sugar paste skills and techniques that have made him an extraordinary artist
- Practice, bake, cook and create in small classes, while under the watchful eye of accomplished Chef-Instructors
Art of International Bread Baking
Learn the artistry of international bread baking in just in eight weeks. Working closely with a master baker until you become one yourself, you'll build an impressive repertoire that includes breads from Italy, Germany and France. You'll learn the basics and theory that help unravel the magic and mystery of bread.
Advanced Studies Courses
Our advanced studies courses are designed for those already in the food industry looking to raise their skill levels or those seeking more knowledge of the business end. ideal for culinary enthusiasts who are looking to raise their culinary skills and sophistication regarding food and fine wine and who seek out the next frontier in the world of food. These classes will enable you to raise the bar in your on specialties or access new areas with finer, most expert skills.
From the latest techniques in kitchen science, the fine art of wine, the top secrets of successful restaurant management and specialized skills of food writing, advanced studies courses at The FCI can help you scale the heights of your boldest imagination.
Magic Potions: Hydrocolloids
Consider the possibility that you could pick any flavor you'd like and turn it into the texture of your choice. Imagine serving hot a traditionally cold preparation: Think hot ice cream. These, and other innovations, are now possible using hydrocolloids, natural products you can use to enhance the quality of your food while achieving consistent results. This course will give you a solid understanding of these magical compounds and the skills needed to control their time-saving, flavor-enhancing, shelf-stabilizing and transformative properties.
Magic Potions: Transglutaminase
Imagine a naturally occurring, 100% safe product that can take two pieces of meat, fish or fowl and turn them into one. Chefs call it 'meat glue.' The technical name is transglutaminase. In this course, you will learn how to save money and enhance quality while achieving novel effects. Prepare to think differently about almost every aspect of food preparation.
The Harold McGee Lecture Series: Using the Scientific Method in the Kitchen
You'll never look at an egg - or any of your ingredients - in the same way once you see it through the lens of the scientific method and Harold McGee's unique approach. McGee is one of the world's foremost authorities on the application of science to the principles of cooking. McGee takes you on a culinary journey that will give you a deeper, scientific understanding of the processes occurring as you prepare your ingredients and recipes.
Sous-Vide and Low-Temperature Cooking
Sous-vide, or vacuum-bag cooking, is one of today's most innovative culinary methods. Sous-vide allows you to create a remarkable range of effects, like texture modification and flavor infusion. This exciting technical development will enhance your kitchen prowess and keep you on top of the latest innovations in the world of food preparation.
Fundamentals of Wine
This program was designed by Andrea Robinson, Master Sommelier and Dean of Wine Studies, for those who wish to sort out, train about and merchandise wine profitably. In-depth wine tastings and a distinguished wine faculty will teach you about wines experientially so you'll learn to rely on your senses to select and appreciate fine wines, pair them with food, and train others to do the same.
Restaurant Management
Want to open or manage a restaurant, café, patisserie or culinary business? This course will give you a candid and comprehensive perspective. Taught by some of New York City's most successful restaurateurs and industry experts, along with professors from Cornell University's School of Hotel Administration,you'll gain real-world insights, learn proven business strategies, develop a business plan and more.
Craft of Food Writing
This program was designed by Alan Richman-award-winning food writer and Dean of Food Journalism-to give you real-world experience and insight into the food writing business. You'll have the opportunity to hone your writing skills through various assignments and valuable feedback from Richman himself.