At only 10 years old, Dominique Payraudeau was certain of a career in cuisine. His father, a pastry chef, was his first inspiration and taught him that hard work, respect and honesty were the keys to a successful life—and a successful kitchen. At 16, he began an apprenticeship at Maxim’s Restaurant, a venerable Parisian institution since 1893. From there, Chef Dominique’s career took off. His encyclopedic knowledge of culinary arts is rivaled by his varied experiences in the field. From sous chef to executive chef, from opening his own restaurant to running a catering company, Chef Dominique’s experience brings a wealth of information and inspiration from which students profit. Chef Dominique joined the International Culinary Center in 2005.
Classes start year-round
UPCOMING OPEN HOUSES
NEW YORK CAMPUS
Courses Covered: Culinary, Pastry, Cake, Bread
Courses Covered: Intensive Sommelier Training