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Author Spotlight

December 2009--- Dorothy Hamilton

Dorothy Hamilton is the founder and CEO of the French Culinary Institute. With more than 30 years of training and working with top-notch chefs, like Bobby Flay, Dan Barber and David Chang, Hamilton is familiar with the importance of finding one's dream job. In a time when many Americans are facing unemployment, underemployment and uncertainties about their careers, Hamilton penned Love What You Do, a guide to achieving a career in the world of cuisine.  

iU: Why did you decide to open The French Culinary Institute? Did you always know you wanted to be a chef?

DH: Because I love food!  And I love to teach!  I am not a chef.  When people hear that I started a culinary school, they first hear ‘culinary’ and assume I’m a chef.  I allow our highly distinguished chefs to look after the cooking. I look after the ‘school’ part of the equation. 

The spark for the school came when I had visited the top professional culinary school in Paris in 1980 and thought ... we need a school like this in New York City ... and so The French Culinary Institute started as a collaboration with that school in Paris.

iU: Why did you want to write a career book? What made you decide to self publish?

DH: In my 30 plus years of working with career changers I thought the time was right to put down on paper much of the knowledge I have garnered over three decades.  It is very hard for people to make a jump to another profession.  I think my book helps them think through the issues and gives them the confidence to take on the challenge and excitement of a new career.

Given the state of the economy, I know a lot of people are rethinking their careers.  I wanted this book out in the shortest time possible and I decided to go the self-publishing route.

iU: The French Culinary Institute has trained a countless number of chefs. Are there any students that are particularly memorable? Have any famous chefs taught at the institute?

DH: In the past two+ decades, the school has graduated over 14,000 students who have gone on to pursue impressive careers in restaurants, television, and journalism; among those are Food Network TV star, Bobby Flay; Dan Barber, a recognized leader in the farm-to-table movement; innovative New York restaurateur and chef David Chang; high-tech cooking wizard Wylie Dufrense and numerous other James Beard Award winners and rising star chefs. I am also equally proud that we have many grads doing splendid work in the extended culinary industries.  For example Robert Searles aka Chef Bobo, has revolutionized the school kitchen. Maile Carpenter has been a leader in journalism launching Rachel Ray’s magazine and now as editor-in-chief of The Food Channel’s new venture in the magazine industry. Rob Bleifer has the executive chef of The Food Network for decades and Kee Ling Tong’s takes the honor of being rated the top chocolate shop in New York City.

We are honored to have extraordinary masters head our schools….master chefs Alain Sailhac, Jacques Pépin, André Soltner and Jacques Torres serve as Deans of The FCI, Cesare Casella is the Dean of Italian Studies and Alan Richman is the Dean of our Journalism School.

iU: What sets The French Culinary Institute apart from the rest?

DH: Twenty-five years ago, The French Culinary Institute revolutionized the culinary industry by offering students the opportunity to complete the equivalent of a two-year apprenticeship in only six months through a unique and rigorous hands-on Total Immersion™ method that puts students in the kitchen from day one. Under the guidance of accomplished and experienced Chef-Instructors, students learn the fundamentals of classic French techniques and how to apply the latest tools and technologies to their craft.

Since 1984, the school has evolved from a small, well-respected French cooking school to a world-class educational facility where Chef-Instructors impart their craft to the next generation of elite chefs, food professionals and cooking enthusiasts. Throughout the years, The French Culinary Institute has added Classic Pastry Arts and International Bread Baking to its professional programs, and has created studies in Restaurant Management, Wine, Culinary Technology, Food Journalism and Blogging reflecting its vision to be at the forefront of culinary education.  

iU: How does someone know if the culinary industry is right for them? What are some of the benefits of training at a top culinary institute?

DH: Most of the students that come to school at The FCI have a passion for food.  When they put on their whites for the first time, it feels that they have arrived at a place that has been waiting for them their whole life.  You would think then, it would be easy to make the decision to go to culinary school.

No, there are other factors.  Finance is one. Time and opportunity costs are others. It is very important for every budding culinarian to make a realistic assessment of his or her opportunities.  The one thing to be wary of is NOT finding a way to do what you love because then you are trapped and not fulfilled in the most productive hours of your day.

Schools are like shoes.  You need to try them on to see if they fit right.  There is no such thing as one-size-fits-all.  Don’t make arbitrary decisions … on geography, tuition or brand.  Do your homework!  Visit the school.  See if you feel comfortable.  If you cannot visit, make many phone calls and speak to as many people at the school as they will allow.  Ask if you can speak to a graduate.  Once you find the right fit, make it happen.  Take the risk, invest in yourself.

A culinary school can make your entry into the top restaurants easier, equip you with more confidence and give you a strong foundation upon which to build a professional career.

iU: What do you say to those who are too afraid to change their career path?

DH: If you don’t take the challenge, you will never live a life of loving what you do.  No one can go out and get it for you.  It takes courage to love what you do.