Tag Archives: French Culinary Institute

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)

The Breads of Germany and Central Europe

August 17, 2009 – 8:17 pm

I love looking at this photo because it demonstrates that I’m getting closer to becoming a professional baker. On Friday there were eight different types of dough to be mixed and taken through production for our practical exam on the breads of Germany and Central Europe. It was a tight schedule, made even more difficult [...]

By Lauren | Posted in Breads and rolls, FCI-International bread baking | Also tagged , | Comments (4)

The breads of France and Italy

July 27, 2009 – 8:19 pm

It was on a train, bound for a weekend getaway to Fire Island, where I began struggling to define my relationship with bread.

By Lauren | Posted in Breads and rolls, FCI-International bread baking | Also tagged , | Comments (4)

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)