Food Drink & Franchise lists International Culinary Center as one of the “Top 10 Culinary Arts Schools in the Northeast.”
Founded in 1984 as The French Culinary Institute in 1984, the International Culinary Center today is a leading globally recognized school specializing in culinary and wine education, with programs in New York and California. Led by high profile deans like Jacques Pepin, Jacques Torres and Jose Andres, ICC’s six-month Total Immersion program has graduated more than 15,000 students over its three decades in business. That includes an impressive roster of star alumni such as Bobby Flay, David Chang, Dan Barber, Wylie Dufresne, Hooni Kim, Josh Skenes, and Christina Tosi.
The International Culinary Center offers an impressive range of specialized professional programs, from culinary arts and pastry arts to bread baking and food styling, and also offers credits and a partnership with NYC’s The New School to help students earn a full bachelor’s degree. This year ICC is taking its offerings even further with the launch of a new expanded program. “When we first opened in 1984, about 90% of students wanted to be restaurant chefs,” states ICC founder and CEO Dorothy Cann Hamilton. “With the wide range of culinary careers now possible, 70% of students tell us they want to open their own businesses.” To that end, ICC is adding a paid externship program, specialized skill workshops, and new courses focused on economics and entrepreneurship.
A recipient of the International Association of Culinary Professionals’ “Culinary School of Excellence” Award since 2010, recognition of ICC’s status as a premier Culinary Arts school goes all the way to the top: in late 2013, the White House announced that the school will be working with the James Beard Foundation to create the USA Pavilion at the World EXPO (World’s Fair) in Milan in 2015.
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