My Time w/ the Frenchies

Where to begin?

Since the last blog, I bid my farewells to Australia, moved to New York, enrolled myself into the French Culinary Institute, graduated from culinary school, and now on to the real world (well, maybe after my trip to the motherland). So, I guess we'll start with my culinary adventure through culinary school.

Admittedly, the decision of going to culinary school wasn't exactly a walk in the park for me. From no experience in culinary whatsoever, to enrolling myself into a full-time, 6-month program in classic French culinary arts was a big decision. Although I've always had an itching to go to culinary school, after already having moved across the world to attend Le Cordon Bleu in Australia for their restaurant management program and being thoroughly disappointed, I didn't want to find myself in the same predicament again. In the end, the decision was made, bags were packed, tickets were booked, and there I was, wide-eyed and lost in the Big Apple, all alone in a new city once again.

Prior to my decision in enrolling myself at the French Culinary Institute, I did some research into other top ranking schools for culinary arts in North America. Although 1/2 the world away and not being able to visit the schools, I did have the help of the internet. The schools in consideration: CIA (The Culinary Institute of America), LCB (Le Cordon Bleu), and FCI (The French Culinary Institute).

CIA
Known across North America as being one of the top culinary schools, the CIA's program is a 2 year program. Having already done an undergraduate program, then spent 6 months in Australia for school, I wasn't ready to once again invest 2 years of my time in school. Location was also a factor, their campus is not located in a city, therefore reduces opportunities to head out and explore new restaurants (although, great location to focus on academics).

LCB
Let's face it, after having moved across the world and being thoroughly disappointed by their management program, i wasn't exactly ready to invest more time and effort into their school. Although, I did enrol in their management program and not their culinary program for which they are known for.

The Winner: FCI
Also recognized across North America as one of the top culinary programs, short 6-month intensive program (which meant that I wouldn't be in school till I was in my "late 20's"), AND it was located in the heart of Manhattan (culinary capital of North America). What more could I ask for?



The program at the FCI was split into 6 levels, hence, each level consisting of 1 month of classes (Mon - Fri, 9AM - 3PM).

Level 1
Most people that enrol are career changers coming from various different backgrounds. Therefore, they start off with the basics. First off, you learn the basic cuts of vegetables and cooking methods. They then introduce you to essentials such as making stocks, sauces and binding agents. Which brings you into some simple soups as a result of your lectures on stock making. Then you move on to preserved foods: gravlax, duck confit preserved fruits and such. Next comes salads and potatoes (learning how to make potatoes in 8 different methods in 1 day).



After this, comes the good part, MEATS. Starting off with seafood and shellfish. First you learn how to filet fish, both round and flat fish. Then, you get a whole day of shellfish, from lobsters, scallops, clams, to oysters. The full 9 yards.



To conclude the level, poultry (chicken, duck, quail), beef, pork and lamb.



Level 2

Level 2 starts off with an introduction to game meats, veal and organ meats. Organ meats definitely was not my favourite of days. Followed by a whole day of eggs. Baked eggs, poached eggs, omelettes, devilled eggs. Every type of egg imaginable. By the end of the day, the thought of eating another egg was slightly, nauseating.



Next, comes a week of pastries. For those with a sweet tooth, this week is god sent. Souffles, ice creams, sorbets, mousses, profiteroles, tarts, crepes, all though you could wish for.



Lastly, lessons on cheese, pasta sauces, and pasta making to conclude the month.



Oh, of course we can't forget the full day wine lecture that includes wine tasting in a method that I had never previously thought of. Also, a day to allow you to flex your creativity on your final day. You are given an opportunity to make "flounder your way", using any ingredients readily available that day.

Level 3

Level 3 is a test of time, skill and efficiency. Taking your already developed skills in the kitchen, and putting a time limit on when the dishes must be completed. You rotate between garde manger, saucier and pastry dishes. Each day, they tighten the reins ever so slightly to push you to work faster. You are given new dishes each week once you've rotated through each dish for the various station.



Level 4

Level 4 is based on large quantity production and cooking. Eight days are spent in each of the following areas: production, buffet and family meal.

In production, the focus is primarily on large scale production of stocks (chicken, veal, marmite, etc.) for in house use, breaking down various animals and fish (rabbits, chicken, ducks, pork chops, etc.), and if time allows, working on side projects such as smoked bacon, sausages, canapes, etc.

Next comes buffet. In buffet, each team chooses a theme for a buffet in which they will produce a buffet lunch for approximately 100 - 150 staff and students. This involves researching your own recipes, and creating dishes that relate to the theme.



Final rotation is through family meal. With family meal, you are producing lunch for all the students and staff in the building. This, like production, is a fairly labour intensive rotation. Although dishes and recipes are relatively simple, everyone must work fast in order to meet the deadline of 12PM where staff and students line up to grab some grub.

Levels 5 & 6

This is when you actually get to work in the restaurant kitchen. You rotate through the various stations in the kitchen on 4 day rotations. Although great experience for one who's never been in a real commercial kitchen, it is not a realistic representation of how an actual restaurant kitchen is run. You have 4 to 5 people doing the work of 1 person. All in all, a good experience for a non-experienced cook.



In conclusion.... Was culinary school worth it?

Here is what I have to say to that question. The French Culinary Institute is only worth as much as the effort that you are willing to put in. Although the program is great for giving you a basic understanding of food, and the functions in a kitchen, the value of the program really does lie within the networks that the school is able to provide. The more willing you are to dedicate your time and energy to the program, the more opportunities, companies, chefs / celebrity chefs, you will be exposed to. Thus, enhancing your learning experience at the school. For those who aren't 100% sure this is what you are passionate about and want to pursue, I would say that this may not be the right decision for you. For me, it was an absolutely amazing 6 months and I wouldn't trade it in for anything.