They say actions speak louder than words. We agree. We are proud of the recognition we’ve earned through hard work over the years and know that as we continue to strive for achievement, we will become even that much better at what we do.

The International Culinary Center

  •  International Association of Culinary Professional’s Culinary School of Excellence Award, 2014, 2012, 2010, 2006
  • ACCSC Accrediting Commission of Career Schools and Colleges School of Excellence Award for NYC in 2012 and California in 2013

Cookbooks

 

Personal Awards

Founder Dorothy Cann Hamilton

  • Who’s Who of Food and Beverage in America, James Beard Foundation
  • International Association of Culinary Professionals, Awards of Excellence, Entrepreneur or Business Person of the Year, 2013
  • Academy of Distinguished Entrepreneurs, Babson College
  • Outstanding American Educator, Madrid Fusión
  • Silver Spoon Award, Food Arts
  • Ordre National du Mérite (National Order of Merit Award), President of the French Republic
  • Ordre du Mérite Agricole (Agricultural Merit Knighthood) from the French government, President of the French Republic
  • Diplôme d’Honneur, Vatel Club des États-Unis
  • Knighting, Association Internationale de Maîtres Conseil dans la Gastronomie Française, Vatel Club des États-Unis
  • Dame de l’Année, Académie Culinaire de France
  • Legion of Honor Recipient, Government of France 2014

 

Dean Jacques Pépin

  • Lifetime Achievement Award, James Beard Foundation
  • Julia and Jacques Cooking at Home, Daytime Emmy
  • Jacques Pépin’s Kitchen: Encore with Claudine, Best National TV Cooking Show, The James Beard Foundation
  • Jacques Pépin’s Kitchen: Cooking with Claudine, Best National Cooking Segment, The James Beard Foundation
  • La Technique, James Beard Foundation’s Cookbook Hall of Fame
  • La Méthode, James Beard Foundation’s Cookbook Hall of Fame
  • Chevalier de L’Ordre des Arts et des Lettres, President of the French Republic
  • Today’s Gourmet, Outstanding Culinary Video, The James Beard Foundation
  • Chevalier de L’Ordre du Mérite Agricole, President of the French Republic
  • Who’s Who of Food and Beverage in America, James Beard Foundation
  • Co-founder of the American Institute of Wine and Food

 

Dean Alain Sailhac

  • Captured four stars from the New York Times at Le Cygne
  • Brought three-star rating and world-renown to Le Cirque
  • Silver Toque, Chef of the Year by the Maîtres Cuisiniers de France (Master Chefs of France), an award that places him among the world’s outstanding culinary artists
  • Chevalier du Mérite Agricole, President of the French Republic
  • Ordre National du Mérite (National Order of Merit Award), President of the French Republic
  • Who’s Who of Food and Beverage in America, James Beard Foundation
  • Silver Spoon Award, Food Arts

 

Dean Andre Soltner

  • His restaurant, Lutèce received a four-star rating from the New York Times
  • Lauréat du Concours du Meilleur Ouvrier de France, President of the French Republic
  • Officier du Mérite
  • National Chevalier du Mérite Agricole
  • Lifetime Achievement Award, James Beard Foundation
  • Légion d’Honneur
  • Co-author of The Lutèce Cookbook
  • Chef André has served for more than 20 years as Délegué Général of the Master Chefs of France

 

Dean Jacques Torres

  • The youngest Meilleur Ouvrier de France (Best Pastry Chef of France) in history
  • James Beard Foundation Pastry Chef of the Year
  • Chefs of America Pastry Chef of the Year
  • Chartreuse Pastry Chef of the Year
  • Who’s Who of Food and Beverage in America, James Beard Foundation

 

Dean José Andrés

  • Outstanding Chef Award and Best Chef of the Mid-Atlantic Region, James Beard Foundation
  • Chef of the Year, Bon Appetit; 35 Under 35, Food & Wine; Top 100 List, Saveur; Time Magazine’s Most Influential People
  • Named one of GQ’s Men of the Year
  • Silver Spoon Award, Food Arts
  • Who’s Who of Food & Beverage in America, James Beard Foundation
  • Chef of the Year, Restaurant Association of Metropolitan Washington
  • Prize for the Culinary Arts, Vilcek Foundation
  • Order of Arts and Letters medallion from the government of Spain

 

Dean Cesare Casella

  • Earned Vipore a Michelin® star
  • Silver Spoon Award, Food Arts

Dean Alan Richman

  • Winner of 15 James Beard Journalism Awards
  • Two M.F.K. Fisher Distinguished Writing Awards
  • National Magazine Award
  • Who’s Who of Food and Beverage in America, James Beard Foundation

 

Dean David Kinch

  • Best Chefs in America award for the Pacific region, James Beard Foundation
  • David’s restaurant Manresa has been awarded two Michelin® stars for five consecutive years

 

Dean Emily Luchetti

  • The San Francisco Chronicle’s 20 Visionary Chefs in the Bay Area
  • Outstanding Pastry Chef award, James Beard Foundation
  • San Francisco Focus Magazine Pastry Chef of the Year
  • Women Chefs & Restaurateurs Golden Whisk Award
  • Silver Spoon Award, Food Arts
  • Who’s Who of Food and Beverage in America, James Beard Foundation

 

Vice President Culinary and Pastry Arts, Candy Argondizza

  • IACP Cooking Teacher of the Year Award, 2012

 

dorothy-cann-hamilton-iacp

The International Association of Culinary Professionals (IACP) named Dorothy Cann Hamilton, CEO and founder of the International Culinary Center, “Entrepreneur/Business Person of the Year” during its annual award ceremony on Tuesday, April 9, 2013 in San Francisco, CA. The Award of Excellence for “Entrepreneur/Business Person of the Year” is given to “the founder, CEO, or any individual who has played a key role in the development and marketing of an IACP cooking school or small business. The nominee must demonstrate the highest standards of business ethics and have established a reputation for integrity within the industry.” The International Culinary Center, the world’s leading culinary center for education, is an IACP cooking school and has been honored with the “Vocational Cooking School of the Year” Award of Excellence in both 2010 and 2012.

Ms. Hamilton is one the most influential forces shaping the culinary landscape today and has been an inspirational and entrepreneurial educator since she founded The French Culinary Institute (FCI) in 1984.

“I am very excited and moved to receive this very prestigious honor from the IACP,” said Ms. Hamilton. “I started the school with practically nothing but a passion and a dream in 1984. Over the years, I have continued to expand our offers into new fields such as culinary technology, farm-to-table, Sommelier Training and more, to keep up with the ever-evolving industry. But what makes me the happiest is the smiling students upon graduation – knowing that they are embarking on a journey to do what they love most. Our graduates go on to become chefs, sommeliers, journalists, restaurant/business owners, TV producers in the food and wine industry, and I’m so proud of every one of them as they continue to grow and learn beyond the classroom.”

The school has since expanded its programming into multiple hospitality and lifestyle disciplines and with the growth to multicultural courses, the FCI evolved into the International Culinary Center in 2005. Ms. Hamilton has been intimately involved with every business aspect of the school and has helped launch more than 15,000 careers, including many of America’s most prominent chefs such as Bobby Flay, Dan Barber and David Chang. Over the past year alone, she has expanded the schools’ offerings with industry-leading, exciting, new curriculums, including Spanish Culinary Arts, which was developed with world-renowned Spanish innovator, Chef Jose Andres; and a new Farm-to-Table intensive in New York with Dan Barber, chef and co-owner of Blue Hill and Stone Barns Center for Agriculture, and in California. She continues to build out the curriculums and extracurricular offerings that teach students how to become culinary entrepreneurs and how to open up their own culinary businesses, to help them understand the industry outside the four walls of the kitchen and to help put their education into a larger context.

World-renowned Chef and ICC Dean Jacques Pepin said this about Hamilton, “It has been my pleasure and privilege to have worked with Dorothy Cann Hamilton for the past twenty-five years. Against all odds, with great determination, enthusiasm and business sense, Dorothy made the International Culinary Center the flourishing, professional and successful school that it is today. In my opinion, no one deserves the “Entrepreneur/Business Person of the Year” award at IACP 2013 more.”