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“You cannot get an influence from the cuisine of a country if you don’t understand it. You’ve got to study it.” – Chef Ferran Adrià

New York City has often been described as the epicenter of the food world. The energy of the people and the desire by some of the greatest chefs from around the globe to delight palates is what makes New York a top culinary destination. On the West Coast, California is home to beautiful beaches, world class vineyards and some wonderful farms that have become the center of the sustainable food movement. To us, these locations are our home. We invite you to train with the best of the food world at the International Culinary Center and explore what our students are creating every day. And when it’s time to graduate, we hold the ceremony in the legendary Carnegie Hall, a fitting tribute to your achievement.

For 30 years, the International Culinary Center has taken pride in developing great talent. These days, more international students are coming to us from every corner of the globe, knowing that they want to represent the future of the culinary industry in their home country. We provide a focused environment for all of our students to follow their ambitions, offering guidance from some of the top chefs and resources in the industry.

With international students from more than 80 countries studying at both of our campuses, it’s no wonder we are recognized around the world as the premier international culinary school. Lucky for us, the International Culinary Center is our home. We hope it will be yours, too.

Please scroll through to read about a few of our outstanding Canadian alumni:

Laren Bailey



Hometown: Toronto, Canada

Current city: New York, NY

Course of study: Classic Pastry Arts

Graduation year: 2007

I worked as a special event director for corporate incentive programs, planning every detail for the events. I enjoyed my job—it was fun and fulfilling. When I planned events, the food was always my favorite part. I've always loved food and also cooked a lot at home. People saw how much I enjoyed working with food and would ask me if I had ever considered doing it professionally. I didn't consider it seriously until one day when when I was meeting with a headhunter. He asked me what my ideal job would be, I couldn't give him an answer. He started asking me questions about what I liked and what I was good at, and when we were finished he said, "You want to work in the culinary field." That's when I realized it was true. In hindsight I should have seen it myself. When I was a kid, I actually had four Easy Bake ovens. As I ran one into the ground, my parents replaced it with a new one. (Thought I must confess that I took the first one apart out of curiosity and couldn't get it back together again.) In college, I cooked Sunday dinners with my roommates, and those dinners caught on and became pretty popular. I would have gone to culinary school sooner if I had it to do over again. I loved every moment I was in school. It never felt like work. Someone who enjoys food and enjoys being in a kitchen will feel like they're coming to a great place to play every day. I'm now a culinary production assistant, mostly doing food styling. I don't want to work in a restaurant, but the time I spent in one was important. It was a great place to learn about cooking and teamwork.

Pierre Lamielle

Pierre

Hometown: Vancouver, Canada

Current city: Calgary, Canada

Course of study: Classic Culinary Arts

Graduation year: 2008

When I was in high school, a friend told me to read Kitchen Confidential by Anthony Bourdain. I was mesmerized, and I knew right then and there that I NEVER wanted to work in a kitchen. Nowadays food transcends so many media outlets that you don't have to work in a kitchen to work in the food industry. I was as an illustrator before coming to The International Culinary Center. I have now managed to combine this with my food knowledge to create a food column that is being turned into a cookbook. I would recommend The International Culinary Center to anyone interested in food who is willing to work hard and wants to seriously pursue food as a passion. The contacts I made while I was in New York City will continue to help me as I continue on in my own career path.

Matt Johnson

Matt

Hometown: Toronto, Canada

Current city: Vancouver, Canada

Course of study: Classic Culinary Arts

Graduation year: 2009

I had looked at several schools in Canada that were similar to The International Culinary Center, but I drove down to the school for a visit one weekend and there was just something about the school that made me want to come here. I loved New York City and felt six months was the perfect amount of time for me to be there. The small class size and intensified learning makes you feel that you can learn everything you need to make it in the industry and become a good chef. I made great friends, people I will stay in contact with for the rest of my life. I didn't always know that I wanted to do something with food. My girlfriend first opened my eyes to the culinary world. I was a picky eater as a kid. We met at university and under her influence the food world unfolded. Eventually, I took over kitchen duties from her. I took delight in putting food on the table for my friends and watching them enjoy everything. Wow! It was a great experience. I believe you should follow your passion. So, after finishing my studies at university, I came here. I am working at Blue Water Café + Raw Bar in Vancouver now, and I feel that it is amazing to be able to work and enjoy what I am doing.

“You cannot get an influence from the cuisine of a country if you don’t understand it. You’ve got to study it.” – Chef Ferran Adrià

New York City has often been described as the epicenter of the food world. The energy of the people and the desire by some of the greatest chefs from around the globe to delight palates is what makes New York a top culinary destination. On the West Coast, California is home to beautiful beaches, world class vineyards and some wonderful farms that have become the center of the sustainable food movement. To us, these locations are our home. We invite you to train with the best of the food world at the International Culinary Center and explore what our students are creating every day. And when it’s time to graduate, we hold the ceremony in the legendary Carnegie Hall, a fitting tribute to your achievement.

For 30 years, the International Culinary Center has taken pride in developing great talent. These days, more international students are coming to us from every corner of the globe, knowing that they want to represent the future of the culinary industry in their home country. We provide a focused environment for all of our students to follow their ambitions, offering guidance from some of the top chefs and resources in the industry.

With international students from more than 80 countries studying at both of our campuses, it’s no wonder we are recognized around the world as the premier international culinary school. Lucky for us, the International Culinary Center is our home. We hope it will be yours, too.

Please scroll through to read about a few of our outstanding Canadian alumni:

Laren Bailey



Hometown: Toronto, Canada

Current city: New York, NY

Course of study: Classic Pastry Arts

Graduation year: 2007

I worked as a special event director for corporate incentive programs, planning every detail for the events. I enjoyed my job—it was fun and fulfilling. When I planned events, the food was always my favorite part. I've always loved food and also cooked a lot at home. People saw how much I enjoyed working with food and would ask me if I had ever considered doing it professionally. I didn't consider it seriously until one day when when I was meeting with a headhunter. He asked me what my ideal job would be, I couldn't give him an answer. He started asking me questions about what I liked and what I was good at, and when we were finished he said, "You want to work in the culinary field." That's when I realized it was true. In hindsight I should have seen it myself. When I was a kid, I actually had four Easy Bake ovens. As I ran one into the ground, my parents replaced it with a new one. (Thought I must confess that I took the first one apart out of curiosity and couldn't get it back together again.) In college, I cooked Sunday dinners with my roommates, and those dinners caught on and became pretty popular. I would have gone to culinary school sooner if I had it to do over again. I loved every moment I was in school. It never felt like work. Someone who enjoys food and enjoys being in a kitchen will feel like they're coming to a great place to play every day. I'm now a culinary production assistant, mostly doing food styling. I don't want to work in a restaurant, but the time I spent in one was important. It was a great place to learn about cooking and teamwork.

Pierre Lamielle

Pierre

Hometown: Vancouver, Canada

Current city: Calgary, Canada

Course of study: Classic Culinary Arts

Graduation year: 2008

When I was in high school, a friend told me to read Kitchen Confidential by Anthony Bourdain. I was mesmerized, and I knew right then and there that I NEVER wanted to work in a kitchen. Nowadays food transcends so many media outlets that you don't have to work in a kitchen to work in the food industry. I was as an illustrator before coming to The International Culinary Center. I have now managed to combine this with my food knowledge to create a food column that is being turned into a cookbook. I would recommend The International Culinary Center to anyone interested in food who is willing to work hard and wants to seriously pursue food as a passion. The contacts I made while I was in New York City will continue to help me as I continue on in my own career path.

Matt Johnson

Matt

Hometown: Toronto, Canada

Current city: Vancouver, Canada

Course of study: Classic Culinary Arts

Graduation year: 2009

I had looked at several schools in Canada that were similar to The International Culinary Center, but I drove down to the school for a visit one weekend and there was just something about the school that made me want to come here. I loved New York City and felt six months was the perfect amount of time for me to be there. The small class size and intensified learning makes you feel that you can learn everything you need to make it in the industry and become a good chef. I made great friends, people I will stay in contact with for the rest of my life. I didn't always know that I wanted to do something with food. My girlfriend first opened my eyes to the culinary world. I was a picky eater as a kid. We met at university and under her influence the food world unfolded. Eventually, I took over kitchen duties from her. I took delight in putting food on the table for my friends and watching them enjoy everything. Wow! It was a great experience. I believe you should follow your passion. So, after finishing my studies at university, I came here. I am working at Blue Water Café + Raw Bar in Vancouver now, and I feel that it is amazing to be able to work and enjoy what I am doing.