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New York Culinary Experience, New York City, October 2-3, 2010

The New York Culinary Experience offers you the chance to cook side by side with some of the world's most renowned chefs.

You'll take part in intimate, interactive cooking classes with acclaimed chefs, restaurateurs and industry insiders, including Daniel Boulud, Laurent Tourondel, Morimoto and more.

You'll prepare—then enjoy—dishes under the direction of these culinary giants, take part in question-and-answer sessions with industry leaders, and at the close of each day, attend a private reception for NYCE students and chefs. Breakfast and lunch will be provided, and you are welcome to bring home the dishes you create during the day.

If you don't have a lot of experience in the kitchen, don't worry. All you need is a desire to learn from and interact with the best in the business. You'll also have the opportunity to support The Future Chefs Scholarship Fund, created to make it possible for aspiring chefs to attend The French Culinary Institute by offering them much-needed financial aid.

Read more: 2010 New York Culinary Experience

SATURDAY, OCTOBER 2, 2010 TIME CHEF CLASS
Morning Sessions 10am–12:15pm
10am–12:15pm
10am–12:15pm
10am–12:15pm
10am–12:15pm
10am–12:15pm
10am–12:15pm
10am–12:15pm
Paul Liebrandt
Missy Robbins
Michael Lomonaco
Peter Hoffman
Gina DePalma
Jean François Bruel
Bill Telepan
Mark Fiorentino
Seasonal Autumn Dishes
Italian Pastas and Sauces
Autumn Beef Classics
Cooking in the New Economy
Autumn in Italy

French Cuisine
TBD
Mediterranean Breads
 
Lunch Speaker Q&A Series 12:45–1:45pm
12:45–1:45pm
Ariane Daguin
Eric & Bruce Bromberg
 
Afternoon Sessions 2:15–4:30pm
2:15–4:30pm
2:15–4:30pm
2:15–4:30pm
2:15–4:30pm
2:15–4:30pm
2:15–4:30pm
2:15–4:30pm
Ben Pollinger
Laurent Tourondel
Morimoto
David Bouley
Andrew Carmellini
Marcus Samuelsson
Marco Canora
The FCI Bread Baker
Modern Recipes for Clams
Seasonal Cooking
Food from Chef Morimoto's Home Town of Hiroshima

Cooking with David Bouley
Italian Grape Harvest
TBD
TBD
Brioche: Sweet and Savory

SUNDAY, OCTOBER 3, 2010
TIME CHEF CLASS 
 
Morning Sessions 10am–12:15pm
10am–12:15pm
10am–12:15pm
10am–12:15pm
10am–12:15pm
10am–12:15pm
10am–12:15pm
Jacques Torres
TBD
Alexandra Guarnaschelli
Andre Soltner
Alain Sailhac
Pichet Ong
Shaun Hergatt
Chocolate Workshop
TBD
A Celebration of Long Island Duck
Alsatian Cuisine
French Mediterranean Cuisine: Boullabaisse
Reinventing the Classics with a Touch of Whimsy
Australian Cuisine
 
Lunch Speaker Q&A Series 12:45–1:45pm
12:45–1:45pm
Maury Rubin
Marion Nestle
 
Afternoon Sessions 2:15–4:30pm
2:15–4:30pm
2:15–4:30pm
2:15–4:30pm
2:15–4:30pm
2:15–4:30pm
2:15–4:30pm
2:15–4:30pm
Cesare Casella
Anita Lo
Nils Norén & Dave Arnold
George Mendes
Michael Laiskonis
Zakary Pelaccio
Ben Hershberger
Craig Hopson
Antipasti
The Whole Duck
High Tech Cooking
Portuguese and Spanish Shellfish
The Allure of Brown Butter
Malay & Thai Street Food
TBD
New and Old Classics from Le Cirque

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