French Culinary Institute
| French Culinary Institute | |
|---|---|
| [[File:|250px|]] | |
| Caption | |
| Motto | N/A |
| Established | 1984 |
| Type | Private |
| Principal | N/A |
| City | New York City |
| State | New York |
| Country | United States |
| Campus | Urban |
| Website | |
The French Culinary Institute (FCI) was a private culinary school founded in 1984 by Dorothy Cann Hamilton. It was located in New York City, New York, and was renowned for its intensive, hands-on culinary education. The institute offered programs in culinary arts, pastry arts, bread baking, and wine studies.
History[edit | edit source]
The French Culinary Institute was established in 1984 with the mission to provide a world-class culinary education. The school was known for its rigorous curriculum, which was designed to teach students the fundamentals of French cuisine. The FCI was located in the SoHo neighborhood of Manhattan, providing students with access to one of the world's most vibrant culinary scenes.
Programs[edit | edit source]
The French Culinary Institute offered several programs, including:
Each program was designed to provide students with a comprehensive education in their chosen field, combining classroom instruction with hands-on experience in the kitchen.
Notable Alumni[edit | edit source]
The French Culinary Institute has produced many notable alumni who have gone on to achieve success in the culinary world. Some of these alumni include:
Merger and Legacy[edit | edit source]
In 2012, the French Culinary Institute merged with the International Culinary Center (ICC), another prestigious culinary school. The merger allowed the combined institution to offer an even broader range of programs and resources to students. The legacy of the French Culinary Institute continues through the ICC, which maintains the high standards and rigorous curriculum that the FCI was known for.
See Also[edit | edit source]
References[edit | edit source]
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