Ever dreamed of cooking with some of the world's greatest chefs? The French Culinary Institute is holding its third annual New York Culinary Experience, a two-day culinary camp for foodies, on October 2 and 3. This year's participating chefs include Todd English, Johnny Iuzzini, Alain Ducasse, Morimoto, David Bouley, Laurent Tourondel, Jacques Torres and Anita Lo. People travel from all over the world to attend this event. The event raises money for the Future Chefs Scholarship Program, which makes it possible for aspiring chefs to attend The French Culinary Institute.
Imagine cooking strozzapreti 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 or braising and stewing beef with Michael Lomonaco. You can dip your toes into sous-vide cooking, preparing Australian ocean trout with Kalamansi and Nashi Pear with Shaun Hergatt. If you are a dessert lover you'll be thrilled to explore the use of brown butter in pastries, ice cream and chocolate with Michael Laiskonis and work with chocolate with Mr. Chocolate himself, Jacques Torres.
The weekend includes two classes with per day, breakfast, (educational/learning) lunch sessions, and a cocktail/wine reception to close each day. The cost for the entire weekend is $1,595 per ticket ($1,495 for purchases of two or more tickets).