or Connect
ChefTalk.com › ChefTalk Cooking Forums › Culinary Students › Choosing A Culinary School › French Culinary Institute
New Posts  All Forums:Forum Nav:

French Culinary Institute

post #1 of 7
Thread Starter 

Why did FCI change its name to International Culinary Institute??

 

Thanks.rollsmile.gif

post #2 of 7

I'm curious too. And what effects this has had on the school, since it was my dream school for whenever I do end up going!

post #3 of 7
Thread Starter 

It certainly hasnt lowered their tuition.  I wanted to study pastry chef think Ill find another school.  I see they teamed up with the New Schoold for Social Research its all about the $$$$$$$$$$$$$$$$$$$$$$$$$$$$$$.  What a shame I wanted to meet jacque pepin.  Think Ill find another school

post #4 of 7

It still has probably the best faculty.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #5 of 7

First, our school was founded as The French Culinary Institute. We will continue to enjoy our French roots, but have added Italian, Spanish, and Asian programs that have pushed us into new culinary and wine arenas. Additional programs will follow and our new International positioning provides the proper platform for growth.

 

Second, after almost 30 years as a school, we have learned that the sum is greater than the whole of the parts — a Center provides a much more robust learning and networking environment that results in greater success for both those learning at the Center, and those on the outside who engage with one of our business divisions.

 

By creating an environment for culinary and wine thought leadership, we are able to provide our students and businesses with a competitive advantage, and the public with extraordinary culinary and wine experiences.

 

I hope this helps answer your question! Please feel free to call us at 866-318-2433 for more information about the International Culinary Center.

post #6 of 7

Is Andre Soltner still associated with your school ? He was the best I remember Lutece as one of the best of its time.

I had a display  table next to him at the Old Coliseum in NY at the Hotel Show Culinary Expo Les Amis Escoffier  a long,long time ago.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #7 of 7

Read this article. It may bring some more light to your question....

 

http://www.mrmediatraining.com/index.php/2011/07/18/my-burn-story-a-crisis-communications-case-study/

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Choosing A Culinary School
ChefTalk.com › ChefTalk Cooking Forums › Culinary Students › Choosing A Culinary School › French Culinary Institute