The Heat is On

Copious amounts of butter, even more salt, one second-degree burn and zero cuts. My experience at the French Culinary Institute in New York City has been all this and more. I haven’t regretted for a second my decision to drop my newspaper reporting job to learn the basics of classic French cuisine.

While I’ve enjoyed my chef’s tough critiques and learning to make the “mother sauces,” it’s only getting tougher. As a culinary arts students at the FCI, we must pass six levels of the curriculum to graduate. After tomorrow I will hopefully have completed level two since enrolling nearly three months ago.

On tomorrow’s exam: we must quarter a chicken, filet a trout, produce perfect cocottes from two potatoes and whip up some mayonnaise. It’s surely more easily said than done. I should pass the test tomorrow but what really worries me is moving to level three. We’ll be going over a number of recipes over and over, the chef’s critiques will be become tougher and they’ll expect more from us, and we’ll be given time constraints for dishes.

I feel like I’ve been able to treat culinary school with a leisurely attitude at times but it’s now time to get serious. I’ll let you know how it goes.

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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
            • Financial Aid
            • Transferable Credits
            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*
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            • 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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