They say actions speak louder than words. We agree. We are proud of the recognition we’ve earned through hard work over the years and know that as we continue to strive for achievement, we will become even that much better at what we do.

The International Culinary Center

  •  International Association of Culinary Professional’s Culinary School of Excellence Award, 2014, 2012, 2010, 2006
  • ACCSC Accrediting Commission of Career Schools and Colleges School of Excellence Award, 2012, 2013

L’Ecole

  • The Michelin® Guide New York City, Bib Gourmand award, 2013, 2012, 2011, 2010, and 2009
  • Zagat®, 25 out of 30 food rating for 201
  • Wine Spectator Award of Excellence, 2013
  • Restaurant Awards, Unique Distinction, Wine Enthusiast
  • Award of Merit, Best Cocktail List, The Crystal Beverages Awards
  • Best SoHo Brunch, Time Out New York, 2009

 Cookbooks

  • The Fundamental Techniques of Classic Bread Baking, Gourmand World Cookbook Award, Third Place, Bread Category, 2012
  • The Fundamental Techniques of Classic Pastry Arts, The James Beard Foundation Book Award, Cooking from a Professional Point of View, 2010
  • The Fundamental Techniques of Classic Pastry Arts, International Association of Culinary Professionals, Cookbook Awards, Food and Beverage Reference/Technical, 2010
  • The Fundamental Techniques of Pastry Arts, Book Industry Guild of New York, Special Trade, Cookbook category, 2009
  • The Fundamental Techniques of Classic Cuisine, The James Beard Foundation Book Award, Cooking from a Professional Point of View, 2009

 

Personal Awards

Founder Dorothy Cann Hamilton

  • Who’s Who of Food and Beverage in America, James Beard Foundation
  • International Association of Culinary Professionals, Awards of Excellence, Entrepreneur or Business Person of the Year, 2013
  • Outstanding American Educator, Madrid Fusión
  • Silver Spoon Award, Food Arts
  • Ordre National du Mérite (National Order of Merit Award), President of the French Republic
  • Ordre du Mérite Agricole (Agricultural Merit Knighthood) from the French government, President of the French Republic
  • Diplôme d’Honneur, Vatel Club des États-Unis
  • Knighting, Association Internationale de Maîtres Conseil dans la Gastronomie Française, Vatel Club des États-Unis
  • Dame de l’Année, Académie Culinaire de France

 

Dean Jacques Pépin

  • Lifetime Achievement Award, James Beard Foundation
  • Julia and Jacques Cooking at Home, Daytime Emmy
  • Jacques Pépin’s Kitchen: Encore with Claudine, Best National TV Cooking Show, The James Beard Foundation
  • Jacques Pépin’s Kitchen: Cooking with Claudine, Best National Cooking Segment, The James Beard Foundation
  • La Technique, James Beard Foundation’s Cookbook Hall of Fame
  • La Méthode, James Beard Foundation’s Cookbook Hall of Fame
  • Chevalier de L’Ordre des Arts et des Lettres, President of the French Republic
  • Today’s Gourmet, Outstanding Culinary Video, The James Beard Foundation
  • Chevalier de L’Ordre du Mérite Agricole, President of the French Republic
  • Who’s Who of Food and Beverage in America, James Beard Foundation
  • Co-founder of the American Institute of Wine and Food

 

Dean Alain Sailhac

  • Captured four stars from the New York Times at Le Cygne
  • Brought three-star rating and world-renown to Le Cirque
  • Silver Toque, Chef of the Year by the Maîtres Cuisiniers de France (Master Chefs of France), an award that places him among the world’s outstanding culinary artists
  • Chevalier du Mérite Agricole, President of the French Republic
  • Ordre National du Mérite (National Order of Merit Award), President of the French Republic
  • Who’s Who of Food and Beverage in America, James Beard Foundation
  • Silver Spoon Award, Food Arts

 

Dean Andre Soltner

  • His restaurant, Lutèce received a four-star rating from the New York Times
  • Lauréat du Concours du Meilleur Ouvrier de France, President of the French Republic
  • Officier du Mérite
  • National Chevalier du Mérite Agricole
  • Lifetime Achievement Award, James Beard Foundation
  • Légion d’Honneur
  • Co-author of The Lutèce Cookbook
  • Chef André has served for more than 20 years as Délegué Général of the Master Chefs of France

 

Dean Jacques Torres

  • The youngest Meilleur Ouvrier de France (Best Pastry Chef of France) in history
  • James Beard Foundation Pastry Chef of the Year
  • Chefs of America Pastry Chef of the Year
  • Chartreuse Pastry Chef of the Year
  • Who’s Who of Food and Beverage in America, James Beard Foundation

 

Dean José Andrés

  • Outstanding Chef Award and Best Chef of the Mid-Atlantic Region, James Beard Foundation
  • Chef of the Year, Bon Appetit; 35 Under 35, Food & Wine; Top 100 List, Saveur; Time Magazine’s Most Influential People
  • Named one of GQ’s Men of the Year
  • Silver Spoon Award, Food Arts
  • Who’s Who of Food & Beverage in America, James Beard Foundation
  • Chef of the Year, Restaurant Association of Metropolitan Washington
  • Prize for the Culinary Arts, Vilcek Foundation
  • Order of Arts and Letters medallion from the government of Spain

 

Dean Cesare Casella

  • Earned Vipore a Michelin® star
  • Silver Spoon Award, Food Arts

Dean Alan Richman

  • Winner of 15 James Beard Journalism Awards
  • Two M.F.K. Fisher Distinguished Writing Awards
  • National Magazine Award
  • Who’s Who of Food and Beverage in America, James Beard Foundation

 

Dean David Kinch

  • Best Chefs in America award for the Pacific region, James Beard Foundation
  • David’s restaurant Manresa has been awarded two Michelin® stars for five consecutive years

 

Dean Emily Luchetti

  • The San Francisco Chronicle’s 20 Visionary Chefs in the Bay Area
  • Outstanding Pastry Chef award, James Beard Foundation
  • San Francisco Focus Magazine Pastry Chef of the Year
  • Women Chefs & Restaurateurs Golden Whisk Award
  • Silver Spoon Award, Food Arts
  • Who’s Who of Food and Beverage in America, James Beard Foundation

 

Vice President Culinary and Pastry Arts, Candy Argondizza

  • ICAP Cooking Teacher of the Year Award, 2012