"French" Fiesta

For the past two weeks I've felt like I could be working in a kitchen in Mexico, Spain, Portugal or Guatemala.

My buffet group served up a fun Latin theme buffet this week.

In level four of the culinary arts program at the French Culinary Institute, students are divided into three groups: production, family meal and buffet.In production you butcher a lot of meats and fillet fish for the school restaurant. While in family meal you get a chance to cook large amounts of food to feed classmates and chefs under deadline. And in the buffet group, you develop a menu and get one evening to show off your skills.

So for the past two weeks six classmates and myself - with the guidance of our chef - have been busily rolling pork tamales, kneading dough four corn tortillas, marinating a few skirt steaks and freezing our mojito sorbet.

It's been an exercise in teamwork that's been invaluable. We have natural leaders in our group and others who are more quiet and hardworking. It's taken both types of personalities to get things done.

One classmate brought up a point that I had forgotten: the joy of watching people eat your food. It's such a simple act, but I think for many of us it's a big factor in why we love cooking.

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            Culinary Arts (AS)
            • 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
            • Flexible Scheduling
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            Intensive Sommelier Training
            • 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
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            Culinary Arts
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            • Flexible Scheduling
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