Good food has no boundaries.

When I founded The French Culinary Institute in 1984, I never imagined how much we’d grow. Since our beginning, the culinary world has grown, too. We now offer programs in so many different disciplines, more than we ever conceived possible including our ground-breaking Farm-to-Table extension and Italian Culinary Experience. That’s why The French Culinary Institute has evolved into the International Culinary Center. If you want to be a great chef, you can’t learn everything from within the walls of a classroom. When you come here, you don’t just learn basic culinary skills. You come to understand and to feel the whole the industry, inside and out. You have to network. You have to observe the true meaning of world-class performance. You have to intern at some of the world’s great restaurants.

“it’s no coincidence that our campuses are geographically placed in the very hearts of culinary excellence in New York and California, with study abroad programs in Italy. That way, you can have easy access to so much more than the classroom itself.”

Our deans and chef-instructors are not teachers in search of a quiet life. Our deans are some of the most famous names in the culinary world—Jacques Pépin, José Andrés, André Soltner, Alain Sailhac, David Kinch, Jacques Torres, Emily Luchetti, Cesare Casella, Alan Richman and master sommeliers Larry Stone and Scott Carney. Under their direction, our highly trained chef-instructors prepare students to be world-class kitchen-ready in just six to nine months.

ICC continually invests in our curriculum, ensuring the most current and comprehensive programs possible. Our courses range from culinary, pastry and cake design to bread baking, Italian culinary and restaurant management, from food writing to intensive sommelier training. More than that, they allow you to explore your own sense of taste and develop your palate beyond anything you might have imagined. Many students tell us how they came to us with one sense of taste and left with it entirely changed.

There is one common thread to all of our classes. We hold our teaching and our sense of skill, taste and culture to a very high standard. Our alumni do the same. We are home for more than 15,000, many of whom have become world-renowned. David Chang, Bobby Flay, Christina Tosi, Dan Barber, and so many more took the classic French principles that you’ll only learn here and used them to let their imaginations–and their careers–fly. Please look around the site. Take your time and see the mise en place that we have to offer. I invite you to visit one of our locations for a private tour and meet our faculty or contact us to ask any questions you might have.

We look forward to having the opportunity to help you become your best and realize your dreams.

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