 CULINARY TECHNOLOGY & THEATER
You’ve seen their faces on the hottest cooking shows, read their names in famous cookbooks, and — if you’re lucky — tasted their creations at some of the finest restaurants in the world. Now see them in person at The International Culinary Theater. Every week, experts from all facets of the culinary world — including celebrity chefs such as Rocco DiSpirito, Jean-Georges Vongerichten, Daniel Boulud, and Bobby Flay — share their secrets in person with our students, alumni, and distinguished members of New York City’s culinary scene. Our center for culinary arts is also the home of the upcoming Public Television series Chef’s Story, hosts the popular PastryScoop.com conferences, and greets some of Spain’s most distinguished masters during The Summit.
 THE FCI CULINARY, PASTRY
& BREAD KITCHENS
If you’re going to join — and eventually lead — an industry as competitive and technologically complex as today’s culinary scene, it is essential to train on good equipment. That’s why our instructional culinary, pastry and bread kitchens are outfitted with the same equipment you’ll find in the most modern commercial kitchens. Our gourmet cooking schools are proud to introduce you to the same world-class machines used in the highest echelons of the culinary world — like Jade ranges, Hobart ovens and mixers, and Winkler Wachtel deck ovens and proofers/retarders, to name just a few. Because our unique Total ImmersionSM teaching method demands that you roll up your sleeves from day one and learn by doing rather than merely watching, all of our gourmet cooking classes afford you your own personal work station. So you share your passion and talent in baking classes, but not your Pavailler spiral mixer.
The second floor FCI kitchens are home to our baking and pastry schools, featuring our career pastry program, Classic Pastry Arts, which is offered as both a 6-month day program or a 9-month evening program, as well as the 2-month Art of International Bread Baking. Amateur Baking Classes include Essentials of Pastry, Essentials of Artisanal Bread Baking, and Classic European Breads. If you’re looking for a bite-size baking program, try one of our exciting new Cooking Clinics. Bread and pastry subjects include Whole Grain Breads, Parisian Breads, Chocolate, and Fondant and Royal Icing.
 CLASSROOMS — Restaurant Management, Wine Studies & Food Writing
The culinary world starts in the kitchen, but it doesn’t end there. And neither does the extensive range of culinary classes available at The International Culinary Center. Our newly renovated classrooms are the site of Continuing Education culinary classes for chefs and non-chefs who want to explore the aspects of fine food and drink beyond the kitchen. Sharpen your skills and channel your passion into Fundamentals of Wine, with Master Sommelier Andrea Robinson. Immerse yourself in the language of food with Alan Richman, one of the most decorated food writers in history. Or, consult with elite architects, restaurateurs, and financial experts to help you with the blueprints for success in Opening and Running a Restaurant.
ART GALLERY
We remind our students at every opportunity that the extraordinary skills they are acquiring make them more than just cooks. More than chefs, even. They are on their way to becoming true artists. It is essential to remember that passion and inspiration are just as important as technique, and our Art Gallery is our monument to that simple — and powerful — idea. Fine art inspired by the culinary arts is on display, and our gourmet cooking, baking, and pastry school prides itself on finding some of the finest new and emerging artists in New York City and the world.
BOOK A TOUR
Come see for yourself. To book a tour of our culinary arts academy, visit our Welcome Center on the 4th floor, email us, or call 1-888-324-2433. |
