|
|
|
Brilliance in Balance
"For everything you have missed, you have gained something else; and for everything you gain, you lose something else."
- Ralph Waldo Emerson
The sun creeps above the eastern horizon, and shoots its long red beams across a frozen lake. The...
Rush Limbaugh, Victim, Perp or none of the above? (Part 2)
He reported that overseas pharmacies inform American buyers that U.S. Customs will not seize shipments of drugs because a "personal use" policy allows customers to import a limited supply of drugs. As a result, Law enforcement agencies that try to...
Shrove Tuesday - Why Pancakes?
Pancakes! Yummy! I don't think I know anybody, children or adults, who doesn't enjoy a pancake on Shrove Tuesday.
But have you ever wondered why we have this tradition of eating pancakes on one particular day of the year? Why, of all things,...
The Attack & Defense of the Mail Order Bride Business (Part One)
I am just taking a moment to write because I came across your site on the internet while researching the legality of mail order bride services. I am not going to tell you anything you do not already know. You must realize that the only reason...
Wedding Destination Tips From Two Gurus
Today Norm Goldman, Editor of Sketchandtravel.com & Bookpleasures.com is pleased to have as a guest, Denise and Alan Fields, authors of BRIDAL BARGAINS and the BRIDAL PASSPORT WEDDING PLANNER. Both are in bookstores nationwide or you can order...
|
|
| |
|
|
|
|
|
|
The French Culinary Institute in NYC
The French Culinary Institute was founded in New York City in 1984 by Dorothy Cann Hamilton. It quickly became one of America's foremost cooking schools, due to its combination of classic French techniques and American inventiveness. Today, it is recognized as one of the world's most prestigious culinary schools due in part to the distinguished faculty at the school.
Faculty members include culinary luminaries such as master chefs Alain Sailhac, Jacques Pépin, André Soltner, Jacques Torres, Alice Waters, and master sommelier Andrea Robinson. They also have a series of visiting lecturers to compliment the teachings of their core faculty. The FCI provides students with rigorous, hands-on, training that allows for an easy transition into the workforce.
There are three core programs available at the FCI: The Culinary Arts Program, The Classic Pastry Arts Program, and their Art of International Bread Making Program.
The Culinary Arts Program will teach you much more than French cuisine. This program will provide you with the foundation necessary for all great cuisine. The program is broken into four levels, with each progressively more intense than the last. By the fourth level you will have direct responsibility for the menu at "L'Ecole", a restaurant highly rated by the Zagat Survey and the Wine Spectator.
The Classic Pastry Arts Program will teach you all
there is to know about making the perfect pastries. Under the stewardship of Jaques Torres, one of the youngest recipients of the prestigious "Meilleur Ouvrier de France Pâtissier" Award, you will be on the road to success. The day you graduate, you will be qualified to create pastry art and designs in the finest commercial kitchens in the country.
The Art of International Bread Making Program is a 180 hour intensive immersion in all things bread making. Students will learn to bake artisan breads of France, German and Eastern European breads, and Italian breads in three two-week sessions. Graduates will receive "Le Diplome du Boulanger" upon successful completion of these courses.
For more information about The French Culinary Institute, feel free to visit their website at www.frenchculinary.com.
Michael Lansing fancies himself a chef in the making, and spends much of his day dabbling in the kitchen. When he is not trying to convince his family to try his latest creation, he writes for http://www.cookingschools101.com – an independent resource for future culinary students, with information about cooking classes, Italian cooking schools, Information about culinary colleges and more.
Copyright Michael Lansing - http://www.cookingschools101.com/
|
|
|
|
|
|