The American Side of FCI
There are many things about The French Culinary Institute that are very French. The cooking terms and techniques are French, many of the instructors are from France and most dishes contain "a little bit of butter," as one chef liked to say as she added an entire stick to the pan. Yet I didn't realize how American in nature The FCI was until I was interviewed by Veronique Radier of the popular French weekly magazine, Le Nouvel Observateur.
I was interviewed by Ms. Radier when she visited The French Culinary Institute over the summer, and remembered our conversation when someone pointed out that I was quoted in Le Nouvel Observateur ’s article, "A la 'Chef Academy' de New York." The article features The FCI as a training facility equal in price and prestige to an American business or medical school, and emphasizes much of what has become un-newsworthy in an American publication: the celebrity status of cooks in America, the lofty dreams of culinary students and the financial success of culinary schools. In the article, I was described as a "petite brune petillante," a.k.a "a small, brown-haired, effervescent girl," who is getting a master's degree from Columbia University and has dreams of being a food writer. A student like myself probably wouldn't interest an American magazine. But in France, attending a costly culinary school with two academic degrees is still news.
As Ms. Radier and I talked in FCI's comfortable, brightly lit student lounge, she explained that the attitude towards cooks, and of cooks, is entirely different in French culture. She said that cooking was widely viewed as a secondary profession, a job that someone would do if they didn't have the smarts to be a lawyer or doctor. The current American mentality towards cooks is often one of respect and even reverence. In comparison, it lacks the celebrity appeal in France, a fact that fails to attract young people entering the profession or applying to French culinary academies. Because of this, Ms. Radier worried about the future of French cuisine in France without a new generation of leaders.
I'm grateful for my degree from FCI, and as someone who loves to cook, for the American mentality towards cooks. It's often a profession of social misfits and debaucherous party persons, but among those, there are many hard workers and even artists. We’re lucky to be considered among the ranks of the creative, eccentric work force that gives color (and taste) to our society.
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- Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
- Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
- Offers programs in design, media arts, fashion, and culinary.
- Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
- Over 50 campus locations nationwide.
- Flexible Scheduling
- Financial Aid
- Transferable Credits
- Each campus features a public restaurant where culinary students work under the direction of professional chefs for real-world experience.
- Hosts Platt College’s Food Fight, a friendly dessert competition for students held once a month.
- Offers programs in culinary arts, nursing, and healthcare.
- Accredited by the American Culinary Federation (AFC) and Accrediting Commission of Career Schools and Colleges (ACCSC).
- 5 campuses in Lawton, North and Central Oklahoma City, Moore, and Tulsa, Oklahoma.
- 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
- Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
- Located in Norfolk and Newport News, Virginia.
- Offers externship experiences to students for experience in the field.
- Hosts regular career fairs for employer recruitment.
- Has student housing available.
- Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
Baker College is the largest independent college in Michigan with the most focused approach to education and training available. Our mission is to prepare you for meaningful employment.
- 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.
- Flexible Scheduling
- Financial Aid
- Students get real-world experience through the required externship at the end of the program.
- Curriculum includes laboratory sessions, academic preparation and hands-on experience.
- Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
- Accredited by the American Culinary Federation (ACF).
- Has campuses in Melbourne, Sarasota, and Tallahassee, Florida