The French Culinary Institute in New York City is not just about French cooking.
This winter, you can learn the latest in culinary techniques and trends in pastry, confection and candy making, bread baking, chocolates, tapas and more.
Five classes begin on Jan. 16, 2007 and include:
TAPAS ESSENTIALS: Immerse yourself in the Spanish culture as you learn a variety of delicious, traditional tapas preparations, including recipes for soups, vegetables, meats and seafood.
FONDANT AND ROYAL ICING: Discover the many tricks used to develop elaborate cakes — especially wedding cakes — with fondant and royal icing.
CHOCOLATE: This five-session program covers the basics of fine chocolate making. Learn the practical arts of cooking, tempering, hand-cutting, dipping and creating unique chocolate confections.
PARISIAN BREADS: Gain knowledge and skills in the art of bread baking. Wlile learning the techniques and nuances of creating Parisian breads, you’ll also acquire a broader skill set for a lifetime of baking.
WHOLE GRAIN BREADS: For all bakers, especially those with an interest in baking and eating highly nutritious, flavorful whole grain breads.
The French Culinary Institute is located at 462 Broadway in New York City. For more information, go to the FCI website or call 888.FCI.CHEF.
Pictured above are chocolates from the musee du chocolate in Bromont, Quebec. Photo by Sue Frause.