BY MAXIMILLIEN de LAFAYETTE
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In April 1997 she competed for and won the Sommelier Society of America's 'Best Sommelier in the United States' title. Andrea Robinson is the author of GREAT WINE MADE SIMPLE: Straight Talk from a Master Sommelier. Her pace-yourself wine course and guide book for consumers and trade received a James Beard Award nominee, and has been lauded for its original, real-world approach to wine by numerous publications including The New York Times and Wine Spectator.
Photo: André Soltner, Dean of Classic Studies. Soltner is highly admired worldwide. Today, Soltner is recognized as France's and the world's Master Chef. This man IS the "Demi-Dieu" of world cuisine. Few Grand Masters of the culinary world reached the highest level of perfection as did Soltner. He has more prestigious awards than any living human being. How may? Look at the stars in the skies and count them. "Soltner shares his artistry through hands-on teaching and career counseling with advanced students. He began his career at the age of 15 at the Hôtel du Parc, Mulhouse, in his native Alsace and later became chef-owner of New York City's legendary Lutèce, which achieved a four-star rating from the New York Times.
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Soltner has received more than 25 awards, including the French government's prestigious Officier du Mérite National, the Chevalier du Mérite Agricole, the James Beard Foundation Lifetime Achievement Award, and, most recently, the Légion d'Honneur. The co-author of The Lutèce Cookbook, Soltner has served for more than 20 years as Délegué Général of the Master Chefs of France." -Data: FCI.
Add, illustrious names and international celebrities who made their mark on the world culinary arts and who teach at the French Culinary Institute. Outstanding masters like Jacques Torres, Dean of Pastry Arts.
Call THE FRENCH CULINARY INSTITUTE a roster or a hall of fame of world's who's who in culinary arts. They brought the best to their classrooms, kitchens and the magnificent curriculum they developed with passion, love, intelligence and unsurpassed knowledge of the culinary world. Rating: 5 stars out of five. Two thumbs up!
And why the French Culinary Institute is successful? Because:1- It has the best teachers and instructors. 2-It developed the most comprehensive and intelligent curriculum. 3-It utilizes the most effective means and pragmatic resources.
The French Culinary Institute is located at 434 Broadway, 7th Floor, New York, NY 10013. Telephone: 888-FCI-CHEF. Fax: 212-226-0672. Campus: 6 classrooms, 2 laboratories; computer and demonstration, 6 state of the art teaching kitchens, a large and well-equipped food production kitchen, a lecture/conference room, a library, a gourmet dining room, a beautiful restaurant for the public, faculty and students, and a students lounge. The Institute approximately 1,750 student body consists of 970 full-time students and the rest are part-time. The faculty is composed of 41 full-time teachers and instructors who are well-known in their fields and in the food and hospitality industries. The faculty-student ratio is 1/12.
