Our first full day in the city started as a relaxed exploration but quickly turned into a tightly packed itinerary. We had planned a leisurely breakfast followed by a visit to the well-known Body Exhibit downtown. Instead the day filled up fast: an unscheduled stop at the Institute of Culinary Education (ICE), a private admissions tour at the French Culinary Institute (FCI), relentless gusts of wind that wrecked umbrellas, sudden downpours, and subway puddles everywhere. The city felt alive and unpredictable—those little raincoat-clad dogs you sometimes see in New York seemed better prepared than we were.
Connor and I began with a quick breakfast at a cozy, diner-style spot called E.J.’s Luncheonette. It was exactly the sort of place you want for a morning meal: simple, warm, and satisfying. He opted for a breakfast burrito while I had poached eggs—fuel for a day of walking and exploring.
After a short subway ride we arrived at South Street Seaport, home to the Body Exhibit. The exhibit mixed science with interactive displays—one game had you compete to move a disk across a table based on relaxation-related brain waves. I unexpectedly won that round while Connor came up short, which made for a fun moment.
From there we detoured to the Institute of Culinary Education. ICE may be less famous than the French Culinary Institute, but it’s highly regarded in the industry and offers a more affordable tuition. Its programs in culinary arts and pastry are comparable to FCI’s, though ICE typically ends its program with an unpaid externship placing students in bakeries or restaurants for the final six weeks, whereas FCI students gain experience through work at the school’s own restaurant, L’Ecole.
We toured ICE thoroughly, then realized we needed to grab a quick lunch before heading to the FCI for a similar tour. Luckily, ICE sits almost opposite one of the city’s best finds: Eataly, Mario Batali’s expansive market filled with restaurants, vendors, and an enormous selection of Italian specialties.
Eataly has an entire section devoted to fresh-made pastas, where you can watch dough being turned into shapes right before your eyes. As someone who loves pasta, I was tempted to take it all home. The displays and the energy of the market make it easy to linger.
One standout was the Parmigiano-Reggiano station. The sheer variety and the craftsmanship on display were a reminder of why cheese can be such a central pleasure in food culture. I could easily spend an entire post raving about that cheese alone.
We didn’t have time for a sit-down meal, so we grabbed hot prosciutto di Parma and fontina paninis from a sandwich vendor inside the market. They were the perfect quick lunch—warm, cheesy, and flavorful—then it was on to the French Culinary Institute for our scheduled tour.
We left Eataly reluctantly and made our way to FCI, excited to compare both schools in person. The day had been full but rewarding: museums, culinary schools, and a food market that deserves its reputation. More to come from our visit to the French Culinary Institute and the rest of the trip.
More to come!