Ranked as the IACP’s School of the Year in 2006, The French Culinary Institute, in the heart of New York City’s hottest culinary scene, has been preparing today’s and tomorrow’s culinary legends and trailblazers for more than two decades. The FCI’s signature Total Immersion^SM approach is complemented by a curricula developed and guided by some of the world’s most legendary chefs and industry names, along with hands-on, personalized instruction by accomplished chef-instructors.

For the career-minded, The FCI’s renowned Classic Culinary Arts, Classic Pastry Arts, and Art of International Bread programs prepare students for success in the the shortest possible time—only six months by day, or nine at night.

For those who want to mix business with pleasure, The FCI’s continuing education courses give a unique competitive edge. Students learn how to succeed in the restaurant business from those who already have in Opening + Running A Restaurant, get a sommelier’s eye-view of working with wine in Fundamentals of Wine, and learn how to critique from the cream of the crop in Craft of Food Writing.

For those who simply want to feel like a professional chef, baker or sommelier in their own home, The FCI offers courses for serious amateurs that allow students to build their skills (and enjoyment) in the same kitchens and with the same chef-instructors as their career students. Immerse yourself in cooking with:

• Essentials of Fine Cooking
• La Technique & La Technique 2

Or follow your love of baking with

• Essentials of Fine Pastry
• Essentials of Artisanal Bread Baking

Enjoying wine with Great Wine+Food Made Simple

And our new cooking clinics offer bite-sized training on topics such as:

• Whole Grain Breads
• Parisian Breads
• Tapas Essentials
• Chocolate
• Fondant and Royale Icing

To learn more about The FCI, visit www.FrenchCulinary.com.