Founded in 1984 by Dorothy Cann Hamilton, The French Culinary Institute in New York was created to provide aspiring chefs and professionals with French culinary training in a city that boasts some of the best chefs and restaurants in the world, NYC. In the culinary world, classic French techniques are considered the basis of most types of Western cuisine, providing a foundation for chefs as varied as Bobby Flay, David Chang and Wylie Dufresne (all graduates of the school) and many more talents to develop their own signature food experiences.
After decades of educating students in classical French techniques, FCI had expanded its programs to encompass Italian, Spanish and Wine Studies, so it changed its name to International Culinary Center. Today, with locations in New York City and Northern California, programs include Professional Culinary Arts, Professional Pastry Arts, the Italian Culinary Experience and Intensive Sommelier Training (in both NY and CA, with the Italian course featuring a stint with ICC’s sister school ALMA in Emilia-Romagna, Italy), as well as Cake Techniques + Design and International Bread Baking in NY, making. ICC the global expert in culinary and wine education.
FCI, now ICC, is one of the most highly respected culinary schools in the world. The intensive program is short in duration, 6 months for the day program and 9 months for night classes, and is a hands-on Total ImmersionSM program. Students are in the kitchen from day one learning from chef-instructors who are established culinary professionals.
History of the French Culinary Institute
When Dorothy first founded The French Culinary Institute, she decided that students would follow a fast-track, deep-dive instruction used by French schools with proven techniques at its core. This method of education focuses on hands-on experience coupled with experience in a restaurant kitchen A low student-to-teacher ratio allows chef-instructors to dedicate themselves to every student’s personal success, with training to ensure they’re first-rate teachers as well as talented chefs.
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