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Posts Tagged ‘Education’

How We Teach, How You Learn

Sunday, August 1st, 2010

See how our proven Total Immersionsm method starts with basic techniques and progresses to advanced skills. Your curriculum builds on language, culture, and cuisine, providing an immersive experience in New York City and Italy—an education unlike one youll find at any other school. World-class Chef-Instructors bring their personal knowledge and expertise to every class you attend. By working closely with these accomplished professionals, you will be prepared to work in any area of the culinary industry.

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Jolene Sugarbaker Cooking Classes Commercial

Tuesday, July 27th, 2010

Jolene Sugarbaker teaches for Fairfax County Public Schools Adult And Community education.
This commercial was put together to highlight my two cooking classes in 2003. Jolene teaches more cooking classes this Fall 2006! Check her website at http://www.jolenesugarbaker.com

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Kingsborough Community College Brooklyn New York Food Handlers course (video clip) Fall 2009

Sunday, July 4th, 2010

Kingsborough Community College Brooklyn New York Food Handlers course (video clip) Fall 2009
CUNY ESL Cooking Essentials Intensive Food Handlers Certification and Job Training FREE.
Kingsborough Community College
Ofdfice of Continuing Education
ESL
Room T 231
2001 Oriental Boulevard.
Brooklyn. New York 11235
718 -368-4870

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Advanced Classes at The FCI

Thursday, July 1st, 2010

http://www.frenchculinary.com/french-culinary-institute-video-tour.htm?cmp=vid-you

Cooking Technology courses, along with Wine Studies, Restaurant Management and Food Journalism programs, give students a high-caliber education.

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Abby on Truffle Hunting and More in Italy

Thursday, June 24th, 2010

Abby Reibman, an Italian Culinary Academy student, shares her thoughts on the program.

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Three Culinary Students on Cooking in Italy

Tuesday, June 22nd, 2010

Brandon, Jennifer and Allison, students of The Italian Culinary Experience, talk about the program.

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Chef Erica Wides

Sunday, June 20th, 2010

Erica Wides has been a Chef and Culinary Instructor for 12 years. She’s been teaching at the Institute of Culinary Education (ICE) in New York City for the past 7 years, and is also a personal chef, consultant, and private teacher.

She began her cooking career in New York at Nosmo King, before moving on to Zoe, Savoy, and Arcadia. She was also Sous Chef at Quisisana, a summer resort in Maine.

She has done extensive curriculum development for ICE, and recipe development for various clients. She appears regularly on TV in the New York area, and is currently working on several book projects.

Erica also teaches “on the road”, as a guest instructor at The Culinary Vegetable Institute in Milan, Ohio, In Singapore, at At-Sunrice Culinary Academy, and in Tokyo, Japan at Culinary Salon Uno.

Chef Wides has joined the staff of HeritageFoodsUSA, as their spokeschef and resident culinary educator. Heritage foods USA seeks to promote sustainably raised heirloom and heritage breeds of animals and plant foods from small, independent growers and producers around the usa. Please visit their website, to learn more about their mission and products, and to download recipes developed by Erica.

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MaryAnn on Soaking Up Italian Culture After Class

Sunday, June 20th, 2010

Mary Ann Flatt, an Italian Culinary Academy student, shares her thoughts on the program.

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Cooking at The French Culinary Institute

Sunday, June 20th, 2010

http://www.frenchculinary.com/french-culinary-institute-video-tour.htm?cmp=vid-you

Learn about the type of education you will receive at The French Culinary Institute. The hands-on Total Immersion method puts students in the kitchen from day one. All classes are taught in newly renovated kitchens, and students learn the latest in food technology. Because of our world-renowned Deans, Chef-Instructors, constantly updated curriculum, and professional facilities—including LEcole, our Zagat®- and Michelin®-rated restaurant—the learning experience at The French Culinary Institute is one-of-a-kind.

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Culinary Student Goes From Farm in Virginia to NYC to Italy

Saturday, June 19th, 2010

Vincent Badiee, an Italian Culinary Academy student, shares his thoughts on the program.

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