Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

“I have so much respect for FCI that I hire their students the day they graduate.”

David Bouley, Chef-Owner Bouley Bakery, Danube

The Fundamental Techniques of Classic Cuisine distinguishes itself from other skill-directed teaching manuals in that it follows the first section of the basic culinary course, Classic French Cooking, Introduction to Basic Techniques, Segment 1, as taught at The French Culinary Institute in New York City. The course itself comprises the 250 competencies, first codified by the French, which are fundamental to mastering the classic French culinary repertoire. These rules and regulations of the traditional French kitchen are the foundation upon which most of our Western cuisine is built and are an integral part of understanding the development of most modern cuisines. The extraordinary example of The French Culinary Institute is that, within six to nine months, a student can learn the skills that have traditionally taken chefs three to five years to perfect. This short but profound course, adapted to the American kitchen, offers such total immersion into the classic French repertoire that graduates can be accepted immediately into the fast-paced and demanding world of the professional kitchen.