FCI Brunch

I'm terribly biased, but I have to give props to my alma mater. The French Culinary Institute will be open for weekend brunch beginning this Saturday, March 28th. Why care? Well, if you're a diner, the three course prix fixe menu boasts a variety of stellar-looking options that will provide fuel to fight the crowds in a weekend Soho shopping spree. The usual brunch suspects appear – the benedict, French toast, steak and eggs – but there are also more exploratory options, like duck confit, seafood sausage and what I would have, a steak tartare with quail egg. The tartare is listed under apps, but the kitchen also offers it as an entree with a green salad and fries . If L'Ecole maintains the high quality that they have at lunch, then $19.50 for three premium courses and coffee/tea is a steal.

Beyond the tartare (I'm such a sucker), what got me excited about L'Ecole's brunch was the opportunity it will provide for students. FCIers level 2 and up can apply. When I was there, we had one "egg day" that wasn't sufficient to teach the difficult and delicate process of egg cookery. Students were expected to eventually master the poached egg, an integral part of passing level 3, but that was it. A cook has to crack a lot of eggs during a brunch service, and it will provide a great learning opportunity for those students who sign up.

I wish all students had to work brunch at some point in their education, because it's atrial that most cooks have to endure in their career. It's not the most fun shift. It’s easy to understand: a cook rises early on the weekend to face a dining room full of (typically) hung over diners and a kitchen full of (guaranteed) hung over cooks. Grouchiness abounds. But, like sore feet and Jameson, it's a necessary evil of the industry that's better experienced sooner rather than later.

Browse Culinary Arts Schools & Colleges

Refine School Matches
Hide filters
  • SUBJECT Clear All

    See More

  • DEGREE

    See More

  • PROGRAM TYPE

  • START TIME

    LOCATION
    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            5 Program(s) Found
            • Program areas include Culinary Arts, Culinary Management, and more
            • Students are taught cooking styles from around the globe, including Classical European, Asian, and Latin cuisine
            • Curriculum designed to prepare students for a career as a chef, with course topics that include Culinary Techniques, Management by Menu, and Nutrition
            • Alumni have appeared in reality competition shows such as Top Chef
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            5 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
            Show more [+]
            3 Program(s) Found
            • A part of the Select Education Group (SEG).
            • Offers several scholarship and financial aid opportunities for students who qualify.
            • California campuses accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC), and accreditation for the Salem campus from the Accrediting Council for Continuing Education and Training (ACCET).
            • 4 Campuses located in Clovis, Modesto, and Redding in California, and Salem, Oregon.
            Show more [+]
            Good for Working Adults
            • Accredited
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits