If it hasn't already happened, soon your little ones will be back from summer camp. And soon after that they'll be back in school. This fall why not treat yourself to a little camp time of your own?
The third annual New York Culinary Experience, a two-day culinary camp for cooking and dining enthusiasts, is just around the corner, on October 2 and 3. It's not a sleepaway camp, though if it were your bunkmates would include "kids" from all over the world who make an annual pilgrimage to New York to take part in this event. The reason is simple. They all want a chance
to rub elbows with and learn from such luminaries as Alain Ducasse, Masaharu Morimoto, David Bouley, Laurent Tourondel, Jacques Torres, and Anita Lo.
The event, which takes place at The French Culinary Institute, is co-hosted by Gillian Duffy, New York Magazine's Culinary Editor and Dorothy Cann Hamilton, FCI founder and CEO. Part of the proceeds will go toward the school's Future Chefs Scholarship Program, which benefits aspiring chefs.
A sampling of this year's roster of celebrity chefs and course descriptions follows:
- Cooking strozapretti with sausage and grapes and other dishes inspired by the Italian grape harvest alongside Andrew Carmellini;
- Creating antipasti with Cesare Casella;
- Glazing and slow roasting Long Island duck with Alex Guarnaschelli;
- Braising and stewing beef with Michael Lomonaco;
- Learning to sous-vide Australian ocean trout with Kalamansi and Nashi Pear with Shaun Hergatt;
- Preparing Le Cirque Classics with Craig Hopson;
- Exploring the use of brown butter in pastries, ice cream and chocolate with Michael Laiskonsis;
- Perfecting bouillabaisse with Alain Sailhac
- Mastering Portuguese and Spanish shellfish preparations with George Mendes;
- Brushing up on knife skills while learning the secrets to Morimoto’s hometown dishes from Hiroshima;
- Demystifying clams with Ben Pollinger, exploring the world of High Tech Cocktails with Nils Noren and Dave Arnold;
- Getting the lowdown on Italian pastas and sauces with Missy Robbins;
- Baking Mediterranean breads with Mark Fiorentino;
- Creating Italian crostatas and autumn-inspired confections with Gina DePalma;
- Preparing seasonal autumn dishes with Paul Liebrandt;
- Working with chocolate with none other than Jacques Torres;
- Learning the artistry of Pichet Ong’s whimsical desserts;
- Making French Alsatian onion tarts and charcuterie with André Soltner;
- Using every part of a duck with Anita Lo;
- Getting the most out of seasonal products with Laurent Tourondel.
The cost for the entire weekend is $1,595 per ticket, $1,495 for purchases of two or more tickets. Even at that not inconsiderable price, tickets will go fast. To order tickets or learn more about the event call 646-314-4413 or visit New York Culinary Experience website. The French Culinary Institute is located at 462 Broadway, at Grand St.
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