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A Tick In Time
Clocks have been around for a very long time. They vary from the simpliest in design to one that is ornate and multi-functional. Colors abound and features are hand-set, digital, computerized and little bit of everything in between. Whether you...
Are We Having Fun Yet?
Many years ago, while serving in the U.S. Air Force, I was lucky enough to work for a commander, Lieutenant Colonel Mike Danielle, who first introduced me to an idea that I have since adopted as one of my primary 'operating principles.'
The...
Examine What Your Heart Desires
The point here is not necessarily to ignore skills you may have developed but to set them aside for the moment and try to recognize where your heart wants to lead you.
How do you decide what career choice you will make? Centuries ago, one...
Gunit
His lockjaw delivery makes him look as gangsta as Marlon "the Godfather" Brando, but 50 Cent is no actor, folks. In fact, his unique articulation has to do with a hole in his jaw, the result of having taken a bullet in the face (along with eight...
State Favors Result in State Control of the Church
Persecution of Christians around the world is at an historic and all-time high. While there is great cause for concern for their plight, one thing we can be quite confident of is that the Christian religion will live on. Christianity has outlived...
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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/
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