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Anthony Bourdain

“There are just a few culinary schools in this country that are worth the money, the time, the sacrifice and ICC would be one of them.”

–Anthony Bourdain, chef, author and TV personality

Mario Batali

“In NYC, where there’s plenty of competition, the Italian program at ICC is poised near or at the top—it’s like going to Oxford to study English.”

—Mario Batali, chef/restaurateur

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ALAIN DUCASSE

“It is truly amazing what ICC accomplishes with their students in as little as six months. It is the equivalent of years of a traditional apprenticeship.”

—Alain Ducasse, world-renowned chef and restaurateur

DAVID BOULEY

“I have so much respect for ICC that I hire their students the day they graduate.”

—David Bouley, chef/owner of award-winning restaurants

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BOBBY FLAY

“Every day I cook in my restaurants, I’m using the techniques that I learned at ICC. Every day. And I always will for the rest of my life.”

—Bobby Flay, Culinary ’84, chef/restaurateur and TV personality

CHRISTINA TOSI

“I specifically chose Pastry Arts at ICC because I wanted to be in NYC, in the middle of it all, going to a really intense, full-time program and have the world of food at my fingertips.”

—Christina Tosi, Pastry ’04, chef/owner MilkBar and MasterChef judge

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DAVID CHANG

“One of the biggest pros that the ICC has is its network of alumni and restaurants…you can get in touch with anybody you want.”

—David Chang, Culinary Arts ’01, Chef/Owner of Momofuku Restaurant Group, one of TIME’s “100 Most Influential People”

DAN BARBER

“Today, more than ever, we are in need of highly trained culinary professionals whose skills transcend the slice of a blade. We need chefs who understand the connection between growing, cooking and eating; who support local farmers by cooking with their produce and livestock; and who care about the earth from which they are cultivated and raised…The French Culinary Institute (now ICC), where I earned a Grand Diplôme in Culinary Arts, is training this next generation.”

—Dan Barber, Culinary ‘94, Chef/Owner of Blue Hill at Stone Barn and Blue Hill, one of TIME’s “100 Most Influential People”

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JOSHUA SKENES

“Everything you make has to have a connection to tradition…to be rooted in substance, depth and soul. At ICC, I felt like I connected to the tradition of French cooking.”

—Joshua Skenes, Culinary Arts ’01, Chef/Owner of Saison, a three-Michelin starred restaurant in San Francisco

JUDY JOO

“I used to work in finance, but it wasn’t my passion. I didn’t love fixed income derivatives. One day I just had the epiphany that life was too short to not do what you love, and I enrolled at ICC.”


—Judy Joo, Pastry Arts ’04, TV personality and Chef/Owner of Jinjuu in London and Hong Kong

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JASON JACOBEIT

“This program is a total game-changer….It is THE best way to fast-track success in a very competitive professional field.”

—Jason Jacobeit, Sommelier grad and Wine Director, Bâtard

HOONI KIM

“You can’t be in a better city than New York…ICC has the best teachers, the best equipment and…the best way to learn how to cook.”

—Hooni Kim, Culinary ‘05, Chef/Owner of Danji and Hanjan and Danji and MasterChef Korea judge

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RON BEN-ISRAEL

“ICC is the only place in the world that provides everything a cake designer needs to succeed as an artist and a business person.”

—Ron Ben-Israel, star of Food Network’s Cake Wars

WYLIE DUFRESNE

“All of my research and development is grounded in the skills I learned at ICC. They taught me how to apply my creativity.”

—Wylie Dufresne, Culinary ’93, molecular-gastronomy trailblazer

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DONATELLA ARPAIA

“There’s a different level of respect that I have for students that come from the ICC’s Italian Culinary Experience.”

—Donatella Arpaia, restauranteur and TV personality

MARC VETRI

“No other school gives you such an intense, hands-on study in bread. Not only were there great teachers, but the equipment was state-of-the-art as well.”

—Marc Vetri, Art of International Bread Baking ’98, Chef/Owner of Vetri Family restaurants

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DANNY MEYER

“You’ve got to love a school that never stops focusing on finding ways to improve. Every year, the curriculum, faculty and student body seems to leap forward in progressive, meaningful ways. Graduating so many well-prepared cooks makes The FCI (now ICC) a dependable and crucial resource for the restaurant community.”

—Danny Meyer, CEO of Union Square Hospitality Group