The French Culinary Institute (FCI), also known as The International Culinary Center has locations in SoHo, New York City and in the San Francisco Bay Area of California.
Founded in 1984 by Dorothy Cann Hamilton, FCI’s New York campus offers full-time courses in culinary arts, pastry arts, cake design, and artisanal bread baking. The school also offers specialized training in restaurant management, wine studies, food styling, and food technology, as well as a variety of amateur cooking and wine courses. FCI’s California campus offers full-time courses in culinary arts, pastry arts, and a wine sommelier program. The FCI is consistently ranked among the top cooking schools in the country.[1][2]
In 2006 and 2010, The French Culinary Institute received "The Award of Excellence for Vocational Cooking School from the International Association of Culinary Professionals (IACP)".
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L’Ecole is the public restaurant operated by The FCI located in Soho, New York City. The restaurant is opened for lunch and dinner service, as well as brunch on Saturday and Sunday. Students gain experience by working the back-of-the-house kitchen.
Awards