Our Evolution
The French Culinary Institute is now The International Culinary Center, the place where students are exposed to the whole of the culinary world, one that is evolving daily at very high speed.
The French Culinary Institute is now The International Culinary Center, the pla…
Our New Dean of Spanish Studies, José Andrés
José Andrés joins The International Culinary Center in order to help fashion something that the US has never seen—a pure, comprehensive and intensive education program, covering the history, beauty, and astounding possibilities of Spanish cuisine.
José Andrés joins The International Culinary Center in order to help fashion so…
Step Inside The International Culinary Center
Learn how The International Culinary Center is training the next generation of 21st century chefs.
Learn how The International Culinary Center is training the next generation of …
A World-Class Education in the Heart of California
Study in the heart of Bay Area and you'll have access to California's trendsetting culinary scene, the world's freshest ingredients, and easy access to Wine Country.
Study in the heart of Bay Area and you'll have access to California's trendsett…
Why Enroll in our Award-Winning Pastry Program?
Jacques Torres (Pastry Chef, Dean of Pastry Arts) and Ron Ben-Israel (Pastry Chef and Judge of Sweet Genius) on The International Culinary Center's award-winning pastry arts program.
Jacques Torres (Pastry Chef, Dean of Pastry Arts) and Ron Ben-Israel (Pastry Ch…
An Extended Education
Outside of the classroom, students have a wide array of resources at their fingertips: visiting chefs demos, libraries filled with cookbooks and periodicals, and club outings that include dinners at first-class restaurants.
Outside of the classroom, students have a wide array of resources at their fing…
A Well-Connected Resource
Our network of industry contacts and alumni extends across the country and around the world. Every day, we connect our students to inspiring jobs with top-tier employers in the industry.
Our network of industry contacts and alumni extends across the country and arou…
A Return on Investment
The International Culinary Center is well known for investing in the success of our students and alumni. See what some of the biggest names in the industry have to say about hiring our grads, and you'll understand how The International Culinary Center can help prepare you for a lifetime of success.
The International Culinary Center is well known for investing in the success of…
A History of Excellence
More than 25 years ago, we revolutionized culinary education with a program that in just six months prepares students to take the culinary arts to the next level.
More than 25 years ago, we revolutionized culinary education with a program tha…
Anthony Bourdain on The International Culinary Center
Why choose our school? In the words of Anthony Bourdain, it comes down to our school's excellent reputation and learning from "the best."
Why choose our school? In the words of Anthony Bourdain, it comes down to our s…
Chef Bobby Flay, Class of 1984
Bobby Flay, a graduate of our first class in 1984, uses the techniques he learned in school every day of his career.
Bobby Flay, a graduate of our first class in 1984, uses the techniques he learn…
Mario Batali on The International Culinary Center
Hear what renowned Italian chef Mario Batali has to say about us.
Hear what renowned Italian chef Mario Batali has to say about us.…
Dean Jacques Pepin on Helping Students Find Success
Learning the skills at The International Culinary Center to become a technical craftsman is the first step in becoming a true culinary artist.
Learning the skills at The International Culinary Center to become a technical …
Dean Alain Sailhac on the Value of an Education from The International Culinary Center
The skills students learn in just six months at The International Culinary Center are ones they will use throughout their careers.
The skills students learn in just six months at The International Culinary Cent…
A Premium Education
Donatella Arpaia (Anthos, Kefi, Mia Dona, and Donatella) on the high level of our instruction and facilities.
Donatella Arpaia (Anthos, Kefi, Mia Dona, and Donatella) on the high level of o…
Opportunity
Jeffrey Zurofsky '98 (partner in 'wichcraft) on how The International Culinary Center gave him the opportunity to network with the best chefs in the industry.
Jeffrey Zurofsky '98 (partner in 'wichcraft) on how The International Culinary …
The Value of French Techniques
Wylie Dufresne '93 (wd-50) on learning French techniques at The International Culinary Center, universal skills used in restaurants around the world.
Wylie Dufresne '93 (wd-50) on learning French techniques at The International C…
Deep Industry Connections
Cake designer and instructor Ron Ben-Israel on The International Culinary Center's relationship to industry leaders.
Cake designer and instructor Ron Ben-Israel on The International Culinary Cente…
Our Deans
Dan Barber '94 (Blue Hill and Blue Hill at Stone Barns) on the value of learning from culinary icons: our deans.
Dan Barber '94 (Blue Hill and Blue Hill at Stone Barns) on the value of learnin…
Staying Ahead of the Curve
David Chang '01 (Momofuku) on the modern culinary techniques incorporated into our ever evolving curriculum.
David Chang '01 (Momofuku) on the modern culinary techniques incorporated into …
We Teach More Than Technique
Restaurateur Danny Meyer on how The International Culinary Center instills the values chefs need to succeed.
Restaurateur Danny Meyer on how The International Culinary Center instills the …
The Tools for Success
Chef-restaurateur Marcus Samuelsson (Red Rooster) on how The International Culinary Center gives students the tools for success in the industry.
Chef-restaurateur Marcus Samuelsson (Red Rooster) on how The International Culi…
The Dedication of our Chef-Instructors
Cookbook author and TV host Daisy Martinez '99 on the hands-on attention our chef-instructors provide to students.
Cookbook author and TV host Daisy Martinez '99 on the hands-on attention our ch…
