The French Culinary Institute was set up in NY City in 1984 by Dorothy Cann Hamilton. The FCI provides scholars with comprehensive, hands-on, coaching that allows for a simple transition into the workforce. The Culinary Arts Program will teach you way more than French cuisine. This program will supply you with the foundation required for all great cuisine. By the 4th level you’ll have direct accountability for the menu at “L’Ecole”, a restaurant highly regarded by the Zagat Survey and the Wine Observer .
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Scholars will learn how to bake workman bread of France, German and Eastern Western european bread, and Italian bread in 3 fourteen day sessions. Graduates will receive “Le Diplome du Boulanger” on successful completion of these courses.
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