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About The FCI
schedule

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Participate in your choice of four exciting classes throughout the two-day event. You’ll cook,
eat and learn alongside acclaimed chefs, restaurateurs, and industry insiders in The FCI’s
professional facilities, the same kitchens that train the school’s career students. You will pick
up new techniques, skills, and recipes that you will be able to apply and recreate at home.

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Saturday, September 20th, 2008
Morning Sessions
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Time Chef Class
10–12pm Dan Barber Where Chefs are Headed from an Ecological Point of View
10–12pm Wylie Dufresne Recent Innovations at wd~50
10–12pm Marcus Samuelsson Modern Africa
10–12pm Michael Psilakis Flavors of Greece
10–12pm Ron Ben-Israel Contemporary Cake Decorating
10–12pm François Payard Chocolate Epiphany: Three Chocolate Recipes from Chef Payard’s Latest Cookbook
9–12pm Karen Bornarth and Roger Gural from The French Culinary Institute Parisian Breads
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Lunch Speaker Q&A Series
12–1pm Drew Nieporent  
12–1pm Donatella Arpaia  
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Afternoon Sessions
1–3pm Eric Ripert On Fish and Shellfish
1–3pm Nils Norén and Dave Arnold from The French Culinary Institute New Techniques in Cooking
1–3pm Masaharu Morimoto Modern Japanese
1–3pm Daisy Martinez An Evening in Buenos Aires
1–3pm Karen DeMasco Fall Greenmarket Desserts
1–3pm Daniel Johnnes Wines of The Rhone Valley
1–3pm Kevin Zraly Four Grape Varietials from Eight Regions of the World
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Private Wine Event, Exclusive to American Express® Cardmembers
3–5pm Taste the inaugural release of the 2007 Seven Springs Vineyard “Celebration” Gamay Noir hosted by Dorothy Hamilton and Gillian Duffy. Produced by Evening Land Vineyards and famed Burgundian winemaker Dominique Lafon; purveyor to Thomas Keller and Daniel Boulud. 
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Sunday, September 21st, 2008
Morning Sessions
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Time Chef Class
10–12pm André Soltner Classic French Cooking
10–12pm Terrance Brennan Modern Mediterranean
10–12pm Cesare Casella Mastering the Art of Traditional Italian Cuisine
10–12pm James Peterson Poultry: The Perfect Roast Chicken, Duck Breasts, and Squab
10–12pm Jacques Torres Working with Chocolate
10–12pm Max McCalman

The Great Cheese Harvest: Seasonal Cheese and Wine Pairings

9–12pm Jim Lahey Bread Baking Basics: The No Knead Method
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Lunch Speaker Q&A Series
12–1pm Danny Meyer  
12–1pm Joe Bastianich  
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Afternoon Sessions
1–3pm Tom Valenti Italian American Interpretation
1–3pm Johnny Iuzzini Creating a Four-Star Dessert
1–3pm Anita Lo Asian American Cuisine
1–3pm David Bouley French Techniques—Japanese Ingredients
1–3pm Jean-Luc Le Du A Red Wine Tour of The French Vineyard
1–4pm Elizabeth Karmel Authentic Southern Barbeque
1–4pm Peter Endriss Fougasses: Flatbreads of Provence
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