Foodies often dream of learning to cook from the pros, and the New York Culinary Experience not only puts novice cooks in the same room with top chefs, it gets them up close and personal with the likes of Eric Ripert of Le Bernardin, Donatella Arpaia of Anthos and David Burke & Donatella, Marcus Samuelsson of Aquavit and Anita Lo of Annisa, along with more than 30 others, as well as industry experts such as Danny Meyer of the Union Square Hospitality Group (Union Square Cafe, Gramercy Tavern) and Drew Nieporent of the Myriad Restaurant Group (Tribeca Grill, Rubicon, Nobu). Set at the French Culinary Institute at the International Culinary Center in New York City, the two-day event will be held Sept. 20 and 21, and will include hands-on cooking classes, wine- and food-tasting workshops, discussions and meals with the chefs. The workshop is limited to 150 participants, which means small groups will be able to get one-on-one time with the chefs, and a portion of the proceeds from the event will support the school’s Future Chefs Scholarship Program. Cost is $1,395, which does not include airfare or accommodations. Call 212-508-0644 or visit .
