Tag Archives: FCI

The Vortex Called School

November 11, 2009 – 3:21 pm

If you see me around town these days, odds are that I’ll be doing one of four things: running down to SoHo for school, hurrying home from school to take a pre-internship nap, rushing as fast as my feet can carry me to the Brooklyn restaurant where I’m a pastry intern (although, if you’re up [...]

By Lauren | Posted in FCI - Professional Pastry Arts | Also tagged , | Comments (4)

Viennoiserie: Croissant and Pan au Chocolat

August 30, 2009 – 11:28 am

Viennoiserie played a major roll in my decision to go to culinary school. If you’ve ever had a really good croissant, and if you love baking as much as I do, you’ve probably spent a few sleepless nights wondering how that baker who made that perfect croissant achieves such gorgeous, buttery, flaky perfection.

By Lauren | Posted in Breads and rolls, Breakfast, FCI-International bread baking | Also tagged , , , , | Comments (5)

Our daily baguettes

July 8, 2009 – 10:24 pm

This afternoon, I exited the French Culinary Institute building using the student door located on Broome Street, and proceeded to make a right into the throngs of gridlock choking the sidewalks on Broadway. I’m guessing that any day now I will begin to instinctually hang a left, seeking the relative serenity of Layfayette, but for [...]

By Lauren | Posted in Breads and rolls, FCI-International bread baking | Also tagged , , | Comments (6)