The French Culinary Institute was founded in New York City in 1984 by Dorothy Cann Hamilton. It quickly became one of America’s foremost cooking schools, due to its combination of classic French techniques and American inventiveness. Today, it is recognized as one of the world’s most prestigious culinary schools due in part to the distinguished faculty at the school.
Faculty members include culinary luminaries such as master chefs Alain Sailhac, Jacques P
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