Rachael Ray’s Scholarship Competition

Make your culinary dreams come true with Rachel Ray Show‘s first-ever ICC scholarship competition!

Looking for a fresh start?
If your dreams include a culinary career, here’s your opportunity!

One winner will receive full scholarship to the Professional Culinary Arts with Externship Program at the International Culinary Center in New York City!


ICC Grads Named 2015 James Beard Award Semifinalists

The James Beard Foundation has announced The 2015 Restaurant and Chef Award Semifinalists. Congratulations to our alumni who received 14 nominations!

Outstanding Chef
Maricel Presilla, Cucharamama, Hoboken, NJ

Maricel Prescilla for Edible Jersey Fall 2011

Marc Vetri, Vetri, Philadelphia


Outstanding Pastry Chef
Ghaya Oliveira, Daniel, NYC

Christina Tosi, Momofuku, NYC


Outstanding Restaurant
Blue Hill at Stone Barns, Pocantico Hills, NY (Dan Barber, Executive Chef/Co-Founder)

Momofuku Noodle Bar, NYC (David Chang, Executive Chef/Founder)

David Chang

Outstanding Service
Restaurant Alma, Minneapolis (Alexander Roberts, Executive Chef/Proprietor)

Saison, San Francisco (Joshua Skenes, Executive Chef)

Strip T’s, Watertown, MA (Tim Maslow, Chef/Owner)


Outstanding Wine
Momofuku Ko, NYC (David Chang, Executive Chef/Founder)

Sepia, Chicago (Andrew Zimmerman, Executive Chef)

Screen Shot 2015-03-06 at 8.24.18 PM

Best Chef: Great Lakes
Andrew Zimmerman, Sepia, Chicago


Best Chef: Northeast
Tim Maslow, Ribelle, Brookline, MA


Best Chef: West
Joshua Skenes, Saison, San Francisco


CLICK HERE to see the full list.

How Education Helps Veterans

International Culinary Center Professional Pastry Arts student Fontasha Brown and Chef-Instructor Tom Jones featured in The New York Post: “How education helps veterans when career goals are half-baked.”

When life handed lemons to Fontasha Brown when she was on the Coast Guard’s search and rescue team, she made lemon cakes.

“I used to have nightmares after Hurricane Katrina,” says the 29-year-old Brownsville resident, who was stationed in Guam, South Carolina and New Orleans and served during Hurricane Katrina, Haiti and Japan’s earthquake. “I would wake up in the middle of the night and bake. The smell was calming…

…So after leaving the military 10 years early due to an injury, Brown channeled that stress-relieving hobby into a formal culinary education. “I wanted to learn from people, not YouTube,” she explains. “It was stressful at first, but then I remembered my 9/11 GI Bill® — that’s been a blessing.” She recently completed her diploma in professional pastry arts at the International Culinary Center in Soho and aspires to own a dessert bar.
Brown’s not alone. According to the Center for American Progress, approximately 646,000 veterans were enrolled in a higher education institution in 2012.

CLICK HERE to read the full article.

GI Bill® is a registered trademark of the U.S. Department of Veterans Affairs (VA). More information about education benefits offered by VA is available at the official U.S. government website at https://www.benefits.va.gov/gibill.

Celebrity Cookie Couture From The Red Carpet

Which actress stole the show? #CookieCoutureICC

To celebrate the fashion frenzy of the awards season, pastry chef-instructors at the award-winning International Culinary Center (http://bit.ly/1KHdMvP) recreated some of the most iconic dresses to ever grace the red carpet. Made of sugar paste and sweet cookie dough, each model took eight hours to construct–less time than most actresses take to get ready for an awards show. The edible stage design features a red-velvet carpet runway, surrounded by adoring cookie fans and paparazzi.

ICC CEO Only Fourth US Culinary Figure to Receive Legion of Honor

The Daily Meal reports that ICC Founder & CEO Dorothy Cann Hamilton is “Only the Fourth American Culinary Figure to Receive the French Legion of Honor.”

Dorothy Hamilton, James Beard award-winning culinary figure and CEO of the International Culinary Center, has been selected as a 2015 recipient of the French Legion of Honor for her work in promoting French cuisine in America. She joins the ranks of only three other American chefs and culinary legends, Thomas Keller, Julia Child, and Alice Waters for helping to bring French cuisine to America through culinary education.

CLICK HERE to read the full article in The Daily Meal.

ICC CEO Awarded Chevalier of the French Legion of Honor

Top 10 Culinary Arts Schools in the Northeast

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.

CLICK HERE to read the full article.

About.com Launches How-To Series with ICC

A series of 40 how-to videos produced by About.com with International Culinary Center chefs.

Video: How to Poach Eggs
There are a lot of important steps to poaching eggs. In this video we show you the correct process with easy to follow steps.


Video: How to Properly Soft Boil an Egg
Trying to get that perfect soft boil egg? Watch this video and we’ll show you how with these easy to follow steps.


Video: How to Properly Hard Boil an Egg
Trying to perfect hard boiling an egg? Let us show you the correct way to do so. Watch this video and learn how.


Video: Tips for Whipping White Eggs
Want to learn the proper way to whip egg whites? Watch this video for the best way to whisk those egg whites into your choosing.


More to come! Stay tuned.

U.S. Food Trucks Will Roll at Milan World’s Fair

“At Milan’s Food-Themed World’s Fair, U.S. Will Roll Out a Fleet” – The New York Times

American food trucks will serve lobster rolls and burgers at Expo Milano 2015, a world’s fair with nearly 150 countries participating. The theme of the fair, which will run May through October just outside Milan, is food — feeding the planet (an estimated nine billion people by 2050) — which is a first for a world’s fair.

CLICK HERE to read the full article.