Marketing, French Culinary Style

When I moved to New York to attend The French Culinary Institute I not only rediscovered the joy of traditional European cooking, but also traditional European marketing. I lived in Geneva, Switzerland for four years growing up, and spent the time exploring all of the culinary treats the Swiss had to offer. Never a finicky eater, I fell in love with all aspects of the cuisine, from garlicky escargots to pungent raclette cheese. And I learned early the value of good ingredients, and good purveyors.

While modern supermarkets exist throughout Switzerland and greater Europe, there is still emphasis on specialty shops that sell a specific category of product. Naturally it's more convenient time-wise to make a single stop at Migros (the Swiss Safeway) for all of one's groceries. But quality-wise, it's better to visit the specialists: la boucherie for meat, la patisserie for baked goods, etc. The care taken with the products can be the difference in caliber between a fast food meal and one cooked at home.

Luckily New York abounds in specialty shops, more so than many other American cities. Not only are there butcher shops, fishmongers and bakeries in most neighborhoods, but scattered about the city are stores that specialize in the very specific: pasta, popcorn, bialys, cupcakes and more. As a culinary student (or general foodie), it's a wonderful opportunity to visit these places and sample the work of the masters.

One of my favorite marketing destinations in Manhattan is Bleeker Street, just off of 6th Avenue. It's a shopper's oasis, wether you're looking for a prepared meal or ingredients for your own creation. Say I want to make a multi-course Italian dinner for friends. Within skipping distance are the ingredients for an antipasto platter (focaccia from Amy's Bread, cured meats, cheeses and olives from Murray's Cheese Shop), a pasta course (linguine with Lobster Place's littleneck clams), a main course (roasted pork loin from Faicco's Pork Store) and dessert (cannoli from Rocco's Pastry, of course). If I'm looking for spices, Aphrodisia has an abundant selection, and O&CO takes care of any olive oil needs.The only difficulty of marketing like this in Manhattan is getting all of those groceries back home on the subway.

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
            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
            4 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 [+]