The Fundamental Techniques of Classic Bread Baking: Ciabatta

Before becoming a chef, Chef Toni Lynn Dickinson danced professionally with the Alvin Ailey American Dance Theater of New York. After great success in the performing arts world, she traded the stage for the kitchen and enrolled in The French Culinary Institute. This training led to pastry work in restaurants like the River Café and Le Cirque, and private catering positions with the Italian Consulate as well as her own catering company, Amye J’s. She joined the FCI in 1998, bringing her remarkable teaching skills to The FCI’s Pastry Department, where her thoughtful interaction with students challenges them to think—and cook—creatively.

She joined me today to talk about The French Culinary Institute’s The Fundamental Techniques of Classic Bread Baking.


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