Month: October 2018

The French Culinary Institute was founded in New York City in 1984 by Dorothy Cann Hamilton. It quickly became one of Americas foremost cooking schools, due to its combination of classic French techniques and American inventiveness. Today, it is recognized as one of the worlds 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 Ppin, Andr Soltner, Jacques Torres, Alice Waters, and master sommelier Andrea Robinson. They also have a series of visiting lecturers to compliment the teachings of their core faculty. The FCI provides students with rigorous, hands-on, training that allows for an easy transition into the workforce.

There are three core programs available at the FCI: The Culinary Arts Program, The Classic Pastry Arts Program, and their Art of International Bread Making Program.

The Culinary Arts Program will teach you much more than French cuisine. This program will provide you with the foundation necessary for all great cuisine. The program is broken into four levels, with each progressively more intense than the last. By the fourth level you will have direct responsibility for the menu at “LEcole”, a restaurant highly rated by the Zagat Survey and the Wine Spectator.

The Classic Pastry Arts Program will teach you all there is to know about making the perfect pastries. Under the stewardship of Jaques Torres, one of the youngest recipients of the prestigious “Meilleur Ouvrier de France Ptissier” Award, you will be on the road to success. The day you graduate, you will be qualified to create pastry art and designs in the finest commercial kitchens in the country.

The Art of International Bread Making Program is a 180 hour intensive immersion in all things bread making. Students will learn to bake artisan breads of France, German and Eastern European breads, and Italian breads in three two-week sessions. Graduates will receive “Le Diplome du Boulanger” upon successful completion of these courses.

For more information about The French Culinary Institute, feel free to visit their website at www.frenchculinary.com.

In eighteenth century France the modern day buffet was developed which soon spread across Europe. Serving a meal to oneself has a long and interesting history, and eventually this style of eating was converted to modern day buffets.

The second half of the nineteenth century, especially in the English speaking world, buffets became extremely popular for meals. Buffets are very popular with people today, because, it offers plenty of food variety at a reasonable price. People can create their own dishes with more meat, less vegetables and fewer side dishes, plus creating salads with appealing ingredients that they enjoy. Buffets offer people the opportunity to try new types of food that they would not order off a menu in a restaurant.
Infusions Restaurant at the Okanagan College hosts many buffets every year, and the last “buffet” was held a week after their Okanagan Wine Festival Gourmet Dinner which attracted a sellout crowd of over 80 dining guests. Guests were treated to a “Five Course” gourmet dinner with special Okanagan Valley wines to accompany each course.

The Okanagan College Culinary Arts Buffet will be prepared with the special talents of the new, up and coming future chefs of your favorite restaurants, cruise ships, hotels, ski and golf resorts, all directed and instructed by World Class Chefs. The buffet will include fresh meats, poultry, seafood of all types, and of course Okanagan Valley fresh vegetables and fruits.

Infusions Restaurant and the Okanagan College Culinary Arts Bakery will have a spectacular dessert buffet for this special night with freshly made gourmet desserts, and with a delicious assortment of as many freshly made Pastries, Tortes, Cakes and Chocolate Confections as a person could possibly eat after the meal.

The Culinary Arts buffet will offer a HUGH selection of seafood and seafood platters, from Sushi Rolls, Dim Sum, Salmon, Halibut to Shark and Lobster. Dishes containing Gratin of Potatoes & Yams, many types of Pasta with Grilled and Glazed Vegetables, and of course the Roast Beef and Beef Tenderloin, and ALL for $15.95!

For people in Kelowna and the Okanagan Valley who want a “Spectacular Feast”, this buffet will take place on December 12, 2008 at Okanagan College’s Infusions Restaurant. Infusions Restaurant at the Okanagan College and the Okanagan College Culinary Arts program hosts many private gourmet dinners, private functions and private buffets every year for people, companies and organizations in all parts of the Okanagan Valley and beyond.

Join them on Friday at Okanagan College’s Infusions Restaurant for their Spectacular Friday Night Seafood & Prime Rib Buffet! The Chefs and Culinary Arts Student chefs will create special tantalizing items for this special December Buffet Extravaganza! Come in on Friday, December 12, 2008 from 5:00 pm to 9:00 pm and enjoy a fine gourmet meal of your choice. Infusions Restaurant is located at 1000 KLO Road, in Kelowna. Fine Dining At Kelowna’s Best Kept Secret!

A very reasonable price for this gourmet buffet at $15.95. Call for reservations at Infusions Restaurant: 250-762-5445 ext. 4426.