Emily Luchetti and David Kinch Named Deans of The French Culinary Institute of New York and California

NEW YORK and CAMPBELL, Calif., May 5, 2011 /PRNewswire/ -- The French Culinary Institute of New York and California announced Emily Luchetti and David Kinch as the two newest deans of The French Culinary Institute today.

"We are delighted to welcome Emily Luchetti and David Kinch into our distinguished circle of deans. With their keen focus on the West Coast culinary culture, unique and dynamic skills, dedication to fresh and locally sourced ingredients, Emily and David will undoubtedly complement and enhance the experience for our students and alumni," says Dorothy Cann Hamilton, founder and CEO of The International Culinary Center, home of The French Culinary Institute and Italian Culinary Academy. "Their unique leadership and presence will further reinforce the FCI's philosophy, mission and purpose."

Luchetti and Kinch join The International Culinary Center's esteemed group of six other highly respected deans, including Jacques Pepin, Alain Sailhac, Andre Soltner, Jacques Torres, Alan Richman and Cesare Casella. As deans, both will serve as ambassadors for the New York, California and Parma campuses, with an emphasis on the California campus due to proximity and philosophy. In addition, they will provide guidance on curriculum, host demonstrations and participate in student juries and finals, providing key guidance to students before graduation.

To honor the two newest deans, one pastry scholarship and one culinary scholarship, named in honor of the new deans, will be awarded to students enrolled in June classes. Moreover, a June Classic Pastry Arts class in California has been named in Luchetti's honor and a June Classic Culinary Arts class in California has been named in Kinch's honor.

The Emily Luchetti Classic Pastry Arts Class will learn important skills, such as pate a choux, wedding cakes, puff pastry and sugar pulling and will also receive an exclusive session with Emily Luchetti. In as little as six months, the hands-on Total Immersion(SM) method of teaching in this accredited program builds on fundamental skills and reinforces the basics throughout. By graduation, students will command the skills to take charge in the finest commercial kitchens, the confidence to open businesses or accept a position in a top pastry hot spot.

The David Kinch Classic Culinary Arts Class will take students from basic knife skills through every station on the line in as little as six months. The program's hands-on Total Immersion(SM) teaching method provides students with skills, confidence and real-world knowledge that can be applied in any field of the culinary industry. As a special feature, students enrolling in the June David Kinch Classic Culinary Arts Class will receive an exclusive trip to Love Apple Farm led by David Kinch.

Chef Emily Luchetti

A winner of numerous awards, including the San Francisco Chronicle's 20 Visionary Chefs in the Bay Area, Emily Luchetti has taught pastry to dessert lovers across the country, sharing her philosophy that desserts increase the social experiences and interactions of friends and family as they gather around the table.

A graduate of Denison University and the New York Restaurant School, she has more than 20 years experience as an executive pastry chef at acclaimed restaurants, including eight years at Jeremiah Tower's Stars restaurant and the retail bakery StarBake. She is currently the executive pastry chef at Farallon and Waterbar, both located in San Francisco.

An author of six cookbooks and a 2004 James Beard Award winner, Luchetti and her recipes have appeared regularly in national newspapers and magazines. She has been featured on The Food Network's The Ultimate Kitchen, Sweet Dreams, Cookin' Live with Sara Moulton, Sara's Secrets, as well as The Martha Stewart Show, and was also the cohost of the PBS Series, The Holiday Table.

Chef David Kinch

A recipient of the Best Chefs in America award for the Pacific region from the James Beard Foundation and awarded two Michelin stars for five consecutive years, David Kinch is creating a legacy in the advancement of California cuisine in the 21st century. His philosophy is fostered by the terroir or "sense of place" of the California Coast, and the kind of ingredient-driven cooking and modern technique he studied in France, Spain, Germany, Japan and the United States.

In 2006, he formed an exclusive partnership with Cynthia Sandberg of Love Apple Farm in the Santa Cruz Mountains, which supplies Manresa with year-round provisions and vegetables grown using biodynamic practices. By sustainably producing his own vegetables, he is creating a closed circle among guests, the garden and his highly personal cuisine. He is the executive chef and proprietor of Manresa in Los Gatos, California.

For more information on the deans, the June Pastry or Culinary Arts Classes and scholarship eligibility, call 866.318.2433 or visit www.FrenchCulinary.com.

About The French Culinary Institute of New York and California at The International Culinary Center

The French Culinary Institute, located in New York and California at The International Culinary Center, offers a wide variety of intensive courses designed for cooks and food enthusiasts of all skill levels: from the serious amateur to those already in the business—and those aspiring to be. Its state-of-the-art kitchens and classrooms house courses of all lengths in culinary arts, pastry arts, Italian studies, bread baking, culinary technology, wine studies, food writing and restaurant management. For more information, please visit www.FrenchCulinary.com.

SOURCE The French Culinary Institute

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