The International Culinary Center is proud to announce that it has been selected as the 2014 winner of the International Association of Culinary Professionals “Culinary School Award of Excellence.” The IACP’s awards program, which has been in place for 28 years, honors the innovative work of culinary leaders throughout the world. It is awarded every two years to the school that exemplifies the best professional training for chefs; ICC has won three times in a row.

Founded in 1984 as The French Culinary Institute by Dorothy Cann Hamilton, ICC has more than 15,000 alumni, including Dan Barber, David Chang, Bobby Flay and Christina Tosi, and has expanded its culinary borders with programs in Italy and Spain that begin in its New York City or California schools. Curriculum offerings in its 30th anniversary year include everything from Culinary, Pastry and International Bread Baking to Intensive Sommelier Training and Cake Techniques + Design.

ICC continues to spread its global influence; the White House recently announced that ICC along with the James Beard Foundation will create the USA Pavilion at the World EXPO in Milan in 2015.

The IACP accolade was awarded during IACP’s 36th annual conference in Chicago on March 15.