The International Culinary Center was founded as The French Culinary Institute by Dorothy Cann Hamilton in 1984 and has campuses in New York City and the San Francisco Bay Area. The facilities include professional kitchens for hands-on cooking and baking classes, specialized wine tasting classrooms, a library, theater, and event spaces. ICC has several renowned chefs as its deans including Jacques Pépin, Jacques Torres, André Soltner, Alain Sailhac, David Kinch, Emily Luchetti, Cesare Casella and José Andrés.
In addition to its culinary education, the International Culinary Center has published several cookbooks The Fundamental Techniques of Italian Cuisine, which won a James Beard Award in 2013, The Fundamental Techniques of Classic Bread Baking, The Fundamental Techniques of Pastry Arts The Fundamental Techniques of Classic Cuisine, the latter two also winning James Beard Awards in 2010 and 2009.
Maps, Directions, and Place Reviews
Locations
ICC offers educational instruction in the SoHo neighborhood of New York City and Campbell, CA with an auxiliary campus in Italy.
New York City Campus
This location includes the Michelin-recommended L'Ecole restaurant on the ground floor, that features fare from Culinary program students, as well as a Culinary Theater that hosts events, forums, and lectures from graduates such as David Chang, Bobby Flay, Dan Barber, Wylie Dufresne, Christina Tosi and others. It is located at 462 Broadway, on the corner of Grand Street, in New York City, NY.
The International Culinary Center also is home to FCI Catering & Events, which creates and caters both on and off-premises private events.
California Campus
Opened in 2011, the Center's West Coast location is in Campbell, CA, in the San Francisco Bay Area of California. The facilities consist of kitchens, library, theaters, event space and a wine tasting room, which hosts an intensive sommelier training course. The facility is located at 700 West Hamilton Avenue #300, Campbell, CA and occupies the top two floors of its building. The facility is the former location of another culinary school, the Professional Culinary Institute.
Italy Campus
The ICC's Italian Studies program begins in New York City or California, where in addition to Italian culinary fundamentals, students study the Italian language and culture. Students can then choose to continue their education near Parma, Italy, at ALMA, The International School of Italian Cuisine, where they will also spend nine weeks in school, followed by a nine-week apprenticeship (called a stage) working in the kitchen of noted Italian restaurants.
French Culinary School Nyc Video
Curriculum
Education offered by the ICC is based on the Total Immersion system. This is a list of the classes and programs offered by the school.
- Professional Culinary Arts
- Farm-to-Table
- Professional Pastry Arts
- Cake Techniques & Design
- Art of International Bread Baking
- Italian Culinary Experience
- Wine
- Culinary Entrepreneurship
- Craft of Food Writing
Reception and review
In 1984 when the school first opened, it was visited by renowned chef Julia Child. Child was sufficiently impressed with the school that she arranged to have it profiled on Good Morning America a week later. Founder Dorothy Hamilton later stated that Child became the "fairy godmother" of the school, "She became a patron of the school the rest of her days."
In July 2014 a lawsuit was filed by two program graduates against the ICC for alleged misleading advertising claims regarding post graduation employment. The former students, plaintiffs Larry Grabovan and Daniel Oglander, completed an ICC program at the New York campus and subsequently landed entry-level jobs. Their suit is based on the claim that they could have gotten these jobs without any training. Then on November 10, 2014, New York Southern District Judge Katherine B. Forrest denied ICC's motion to dismiss the lawsuit. The docket reflects that on November 13, 2015, the case was voluntarily dismissed with prejudice.
Awards
- Culinary Hall of Fame Induction in 2013.
- International Association of Culinary Professionals Awards of Excellence, Vocational Cooking School of the Year in 2014, 2012, 2010, 2006
Source of the article : Wikipedia
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