Fine Chopping cabbage with an ICC knife

Why Learn French Cooking Techniques Anywhere Else?

THE RESURGENCE OF FRENCH FOOD

Classic French food never goes out of vogue, but French dining is certainly making a comeback this year with a new French-style bistro and café popping up around every corner in New York City. Now you can embrace this delicious trend at home and bring these French-favorites to your kitchen! After all, the International Culinary Center is still The French Culinary InstituteTM with curriculum rooted in the fundamentals of classic French technique. Why learn how to cook French food anywhere else?

Check out our one-day French Classics courses through FCI, a recreational division of ICC below!

FRENCH CULINARY & PASTRY COURSES

MULTI-DAY AMATEUR COURSES
CHARCUTERIE & PÂTÉS

At ICC, you can learn elements of the craft of the charcutier, a trade that has been around for centuries. You’ll walk away with hands-on knowledge to make fresh-cured bacon, fresh and dry-cured sausages, pâtés, pork rillettes, duck & ham confit, and more!

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ESSENTIALS OF FINE COOKING

Transform your culinary abilities in just five exciting hands-on sessions, and you’ll soon be a star in your own kitchen, turning out wonderful meals. Master the fundamentals of French cuisine in this hands-on experience, whether you are deftly slicing an onion, gently poaching a fish or creating one of the many classic dishes contained in the curriculum.

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KNIFE SKILLS, DEBONING & FILLETING

Sharpen your knives—and your skills—with this three-session class designed to give you greater consistency, confidence and precision in the kitchen. Master the French codified skills from taillage to chiffonade and dozens more, to improve both your fundamental knife and cooking skills.

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CULINARY TECHNIQUES

The foundation of great chefs begins with classic French techniques. In 100 fast-paced hours at ICC, you’ll advance from basic knife skills to more complex, classic recipes, including how to make the game-changing five “mother sauces”:  velouté, Espagnole, hollandaise, béchamel and tomato.

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ONE-DAY RECREATIONAL COURSES
CLASSIC CROISSANTS

Vive le croissant! Spend a few hours learning how to make, roll out, shape and bake your own croissant creations, as well as understanding lamination (the science behind creating those magnificent, flaky layers). Nothing could be more French or more perfect at a lazy Sunday brunch with friends or an elegant breakfast with family.

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FRENCH CLASSICS: COQ AU VIN & MORE

 

In this class, you’ll savor the tastes of France and add a host of new techniques to your cooking repertoire while learning how to make classic dishes. A chef-instructor will guide you through the execution behind a three-course seasonal menu with dishes such as Warm Petatou and Goat Cheese Salad, Coq au Vin and Chocolate Soufflé.

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CREAM PUFFS, ÉCLAIRS & MORE

Learn the basics of making pâte à choux, the French pastry dough that serves as the foundation of cream puffs, éclairs and so many more Gallic favorites. By trying your hand at mixing, piping and filling techniques, plus a couple of versatile pastry cream recipes, you’ll become familiar with the signature creations of a classic French patisserie.

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PARISIAN BAGUETTES

Eating a delicious baguette is only part of the fun: making it from scratch brings its own sense of reward. Here, we will teach you how to make the perfect baguette—rich, chewy texture and satisfying crunch of the crust—and get hands-on in mixing, fermenting, folding and shaping your dough before scoring and finishing it in the oven.

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FRENCH CLASSICS: SOUPE DE POISSONS & MORE

In this class, enjoy the tastes of France without leaving home and add a host of new techniques to your kitchen repertoire by learning how to make two seafood bistro favorites. You’ll learn the execution behind Soupe de Poissons à la Marseillaise—four different fish in a broth fragrant with saffron and Vichysoisse, the classic potato-leek soup. And for the grand finale, you’ll make your own crèmes caramel.

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MACARONS & MADELEINES

In this lively hands-on class, you will learn how easy it is to make marvelous madeleines—those elegant and distinctively shell-shaped French cakes—and the ever-popular classic French macaron (Gerber or macaron en français using almonds, meringue, buttercream and ganache). The result: delicate, delicious creations in bright, bold colors.

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