Founded in 1984, The French Culinary Institute offers a unique opportunity to study culinary and pastry arts, breadbaking, and culinary business under the direction of some of the world's most legendary four-star chefs and culinary trendsetters—and right in the heart of New York City's thriving culinary scene.

• curriculums guided by masters of French technique such as Alain Sailhac, Jacques Pépin, Jacques Torres and André Soltner... Master Sommelier Andrea Immer... Wedding Cake Master Ron Ben-Israel... the Queen of Italian Cuisine, Marcella Hazan... Chez Panisse's Alice Waters... Food Journalist Alan Richman... and a faculty of accomplished Chef-Instructors, visiting chefs and others.
  
• an innovative hands-on Total Immersion^SM program that gets you cooking on Day One—and perfecting your skills confidently and quickly.
   
• training on the latest equipment, in small personalized classes with a low 12:1 student-instructor ratio.

Looking for a career on the cutting edge? Get on the fast track to chefdom or a career in culinary print or broadcast media, catering, specialty foods, retail, or one of the other exciting areas in the expanding world of food.

The FCI's renowned pastry and culinary career programs will provide you with the skills for a lifelong career in only six months by day, or nine by night. And their popular career-level artisanal breadbaking course offers a Diplôme du Boulanger in just six weeks!

The FCI offers scholarships, loans, and favorable financing—even for career changers—as well as secure, affordable housing in NYC, and ongoing career placement.

Not ready to make a career of it?

“It is truly amazing what The FCI accomplishes with their students in as little as six months. It is the equivalent of years of a traditional apprenticeship.”      - Alain Ducasse

The FCI also offers amateur and specialty classes in pastry and culinary arts, breadbaking, wine, culinary business and more—all with the same commitment that they bring to their career-level programs.

 
For more information, click here, or call 1-888-FCI-CHEF.