best of 2013

ICC Top 10 Highlights for 2013

  • The White House announces ICC’s selection to build the USA Pavilion at the 2015 World’s Fair (called EXPO) in Milan with the James Beard Foundation; 22 million people are expected to attend the EXPO.
  • Commencement is held in NYC’s landmark Carnegie Hall, beginning a new tradition for our students.
  • The first students in the Spanish Culinary Arts program graduate,and dean José Andrés becomes an American citizen!
  • ICC’s California campus receives the coveted School of Excellence Award granted by the ACCSC (Accrediting Commission of Career Schools and Colleges).
  • Dean of Pastry Arts Jacques Torres marks his 20th year at ICC, joining deans Jacques Pepin, Andre Soltner and Alain Sailhac in inspiring chefs-in-training for more than two decades.
  • An all-star roster of chefs “stop by” and cook for students, including Massimo Bottura, John Besh, Ron Ben Israel, Seamus Mullen, Dominique Ansel and Michael Anthony, along with our talented deans.
  • Fundamentals of Classic Italian Technique(the textbook for our Italian Culinary Experience program) wins a James Beard Cookbook Award.
  • The International Culinary Center posts its highest percentage of non-U.S.students in its history (19%), and reaches 83 as the # of countries that ICC graduates have come from. The latest addition: Angola.
  • The Marcella Hazan Scholarship is created by her family and ICC in memoriam; ICC was the only school in the U.S. the legendary Italian cook chose to teach.
  • Every student in the last three NYC Intensive Sommelier Classes of the year passes the challenging Certified Sommelier examination.

Cheers! We look forward to a new batch of highlights for our 30th anniversary year in 2014…