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Guide to Recreational Cooking Classes & Vacation Programs

The French Culinary Institute in New York, New York
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The French Culinary Institute
       
Website www.internationalculinarycenter.com/landings/moreinfo/index_1.asp?leadSrc=SHAWREC
Year Established 1984
Program Description Culinary Techniques; Essentials of Fine Cooking; Charcuterie, Pâtés & More; Chocolate Truffles, Bonbons & More; Pastry Techniques; Sugar Paste Flowers, Restaurant Management, Artisanal Bread Baking; Fundamentals of Wine; Sous Vide Intensive.
Number of Programs/Year 80
Group Size or S:T Ratio 22-48
Program Focus Indian, American, Baking/Pastry, Far Eastern/Asian, Healthy/Vegetarian, Confectionery, French, Spanish, Italian
Faculty 60 culinary and pastry teachers and staff, including VP of Culinary Arts Nils Noren; Deans and Master Chefs Alain Sailhac, Jacques Pépin, André Soltner, Jacques Torres.
U.S. Locations New York, New York
Months Year round
Sponsor's Calendar Link www.frenchculinary.com/jump_amateur.htm
Contact Claudia Ramone
Director of Admissions
The French Culinary Institute
462 Broadway
New York, NY 10013-2618
United States
Phone: 888-FCI-CHEF, 212-219-8890
Fax: 212-431-3054
E-Mail:
 
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