For Queens native Alex Sochinsky, becoming a chef was a natural progression. After cooking in several NYC restaurants and working as a whole animal butcher, he came to ICC because “the duty of a good cusinier is to transmit to the future generations everything he has learned and experienced.” Chef Alex believes dedication and organization are paramount for success in the kitchen and credits his parents as being his most influential mentors because they taught him the importance of hard work. He takes great pleasure in watching students progress through the program, knowing that “one must read, see, hear, try and observe everything to retain, in the end, just a little bit.” He joined ICC in 2013.
Classes start year-round
UPCOMING OPEN HOUSES
NEW YORK CAMPUS
Courses Covered: Culinary, Pastry, Cake, Bread
Courses Covered: Intensive Sommelier Training