If you’re a journalist, we’d love to show you around our leading culinary arts center — which is home to The French Culinary Institute and the new Italian Studies program — in the heart of New York City’s Soho. There’s no better place to get the scoop on the latest on all things culinary. Come “grill” our distinguished deans, visiting chefs and culinary trendsetters, and founder Dorothy Cann Hamilton. Sit in on cooking courses and see tomorrow’s culinary legends — and their dynamic Chef-Instructors — in action. Catch one of the riveting demos held weekly in our renowned International Culinary Theatre. And, of course, dine at L’Ecole, the celebrated restaurant of the FCI’s cooking and baking school. To make an appointment, just contact Wendy Knight or call 212-219-8890. We look forward to seeing you.

8.31.06 Welcome to The International Culinary Center
New York, August 31, 2006 — This October, The International Culinary Center will open as New York’s newest destination for culinary education. Located at 462 Broadway in SoHo, The International Culinary Center will serve as the new home of the renowned French Culinary Institute (The FCI) and new Italian studies courses. The French Culinary Institute is not changing its name but rather living in an expanded home, The International Culinary Center, where future new programs will be introduced. This expansion gives The International Culinary Center the platform for introducing new programs, like Italian studies, while still maintaining the heritage of training at The French Culinary Institute. READ MORE

8.16.06 The International Culinary Center Celebrates Its Opening With Spain’s 10: The Summit
New York, August 16, 2006 — This fall, New York will have an extraordinary new destination for culinary education: The International Culinary Center, located at 462 Broadway in SoHo. As the new home of The French Culinary Institute (The FCI) and The Italian Culinary Academy, The International Culinary Center will be the destination for culinary education taught with the exemplary standards for which The FCI is renowned. READ MORE

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A lifelong Francophile and epicure, Dorothy Cann Hamilton founded The French Culinary Institute, one of the nation’s most outstanding professional cooking schools, in 1984. Having educated over 5,000 students in the fundamentals of cuisine, the school is proud to count many of America’s most prominent chefs among its graduates.

Hamilton has had a distinguished career in vocational education. Her outstanding reputation for creating innovative programs in gastronomy has resulted in a number of accolades and tributes. Included among the awards for her work in culinary education are the 2006 IACP Award of Excellence for Vocational Cooking School; Chevalier du Mérite Agricole (Agricultural Merit Knighthood) from the French government; a knighting by the Association Internationale de Maîtres Conseil dans la Gastronomie Française; the Outstanding American Educator award from Madrid Fusion,the Diplôme d’Honneur of the Vatel Club des Etats-Unis, and Dame de l’Anée of the Académie Culinaire de France in 2006.  In 2001, Hamilton received the prestigious Ordre National du Mérite (National Order of Merit Award) from the French government, a designation second only to the legendary Legion of Honor.

Hamilton was elected Chairwoman of the James Beard Foundation Board of Trustees in 2005 and charged with hiring a new director and setting the course for the Foundation’s future. Elected chairwoman of The American Institute of Wine and Food, Hamilton was soon appointed chairwoman emeritus for life. She has served on the advisory boards of many national and international organizations, including the National Association of Training & Technical Schools, Women Chefs and Restaurateurs, and the U.S. Department of Education.

Currently, Hamilton is on the board of Abraham House, an organization that trains ex-offenders from New York City’s Rikers Island prison for reintegration into society; a member of the International Association of Culinary Professionals and Les Dames d’ Escoffier; and is a Sopexa Chevalier. She served in the Peace Corps in Thailand from 1972 to 1974, where she lectured at Mahidol University, Bangkok, and taught at teacher training colleges around the country.

In 2006, Hamilton conceived and hosted a new 26-part television series called, “Chef’s Story.” Following a format inspired by Inside the Actor’s Studio, each half-hour program focuses on a master chef whose life, work, and evolution as a food legend. Shot on location in New York at The FCI before a student audience, the series will debut in spring 2007.

Hamilton’s latest endeavor has been the conception and realization of The International Culinary Center, which will open in fall 2006 as the new home of The FCI, The Italian Culinary Academy and newly added continuing education classes. The school’s expansion of curriculum, customized kitchen classrooms and demonstration areas further demonstrates Hamilton’s vision for the future of The FCI as a destination for chefs, students and all people interested in the culinary arts.

Hamilton holds a B.A. with honors from the University of Newcastle-upon-Tyne, England, and an M.B.A. from New York University.

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