San Jose Food Blog: ICC Ferry Building Cook Off

ICC Campbell Ferry Building Cook Off featured in the San Jose Food Blog: “This year’s students visited farms and food producers every day for [a week] to learn about sustainability from CUESA & The Ferry Plaza Farmers Market. Then the class broke up into 4 teams to compete in a cook off using farmers market ingredients. Samples were served to the public who then casted votes for their favorite dishes.” Read the full blog here: International Culinary Center Campbell – Ferry Building Cook Off

Digital Journal: ICC Celebrates 30th Anniversary

“NEW YORK, May 1, 2014 /PRNewswire/ — Yesterday, the International Culinary Center (ICC) marked its 30th anniversary with the commencement of hundreds of graduates at NYC’s Carnegie Hall. Chef and alumni Bobby Flay (Culinary ’84, the first class) delivered the keynote.  ICC, which opened its doors as The French Culinary Institute in 1984, now has locations in New York, California and Italy. Other notable alumni include Wylie Dufresne, Dan Barber, David Chang, Josh Skenes and Christina Tosi, while Deans of its culinary programs span legends such as Jacques Pepin, Andre Soltner, Jacques Torres, Jose Andres and more.” Read the full Digital Journal article here: Leading school’s Carnegie Hall Commencement Features Alumnus Bobby Flay

More Women Filling Sommelier Ranks

“Though it’s still very much a man’s world, more women are moving up the wine ranks, says Dorothy Cann Hamilton, founder and CEO of the International Culinary Center which has branches in New York and California. For the 2012 and 2013 school years, 60 percent of the 251 graduates in the schools’ sommelier programs were women.” Read the full Associated Press article here: “Growing number of women filling sommelier ranks”

2014 “AWARD OF EXCELLENCE”

The International Culinary Center is proud to announce that it has been selected as the 2014 winner of the International Association of Culinary Professionals “Culinary School Award of Excellence.” The IACP’s awards program, which has been in place for 28 years, honors the innovative work of culinary leaders throughout the world. It is awarded every two years to the school that exemplifies the best professional training for chefs; ICC has won three times in a row.

Founded in 1984 as The French Culinary Institute by Dorothy Cann Hamilton, ICC has more than 15,000 alumni, including Dan Barber, David Chang, Bobby Flay and Christina Tosi, and has expanded its culinary borders with programs in Italy and Spain that begin in its New York City or California schools. Curriculum offerings in its 30th anniversary year include everything from Culinary, Pastry and International Bread Baking to Intensive Sommelier Training and Cake Techniques + Design.

ICC continues to spread its global influence; the White House recently announced that ICC along with the James Beard Foundation will create the USA Pavilion at the World EXPO in Milan in 2015.

The IACP accolade was awarded during IACP’s 36th annual conference in Chicago on March 15.