Career Driven Culinary Education at the International Culinary Center

New York City’s International Culinary Center (ICC), also located in California’s Silicon Valley, is an industry leading educational institution for individuals interested in learning one of many culinary arts and techniques, from hands on training in pastry design to specialized instruction from professional food writers and wine critics. The International Culinary Center has produced a number of the world’s most recognizable chefs, including Chef Bobby Flay, and has garnered the support of many more, such as renowned chef and author Anthony Bourdain.

ICC courses cater to both amateur culinary enthusiasts looking to break into the industry and experienced chefs who want to refine their talents or learn new skills. The Cake Techniques and Design program, for instance, has been designed for those who view pastry and cake preparation as a form of artistic expression. Like all ICC courses, the cake techniques and design program makes use of the Total Immersion approach to education, preparing students for a career in as few as 10 weeks. To learn more, visit ICC online at www.internationalculinarycenter.com.

New York City’s International Culinary Center

The International Culinary Center (ICC) maintains its flagship campus in Soho, New York, which is replete with flavors from all around the world. Many of the local restaurants and bakeries are owned or managed by International Culinary Center graduates. Just a few of the local eateries owned by ICC alumni include Bobby Flay’s Gato, Ed McFarland’s Ed’s Lobster Bar, the Momofuku Milk Bar by Christina Tosi, and Chef Dominique Ansel’s bakery. Beyond Soho, students have immediate access to a range of food and drink, including those found throughout nearby Little Italy and Chinatown.

The New York ICC campus offers a number of intensive courses, all designed to prepare individuals for a career in the food industry, be it as a chef or restaurant manager, in as effective and expedient a manner as possible. Just a few examples of ICC classes include culinary arts with a farm-to-table emphasis and professional pastry arts.

To learn more about the New York campus or to see a full, detailed offering of courses, visit www.internationalculinarycenter.com.

Good Food Movement Promotes Food Advocacy and Food Policy

 

The International Culinary Center teaches students all levels of cooking skills, from the basics of Western-style cooking to the advanced techniques for creating original dishes. The International Culinary Center supports the Good Food movement via its Farm-to-Table program.

The Good Food movement is an international movement made up food growers and chefs from around the world. The Good Food movement has a two-pronged purpose: it promotes locally grown, organic, humanely-treated, family farm raised food; and is a protest against commercially produced, chemically laden factory foods.

The James Beard Foundation has supported the Good Food Movement through its Chefs Boot Camp for Policy & Change, which has grown from an original class of 15 in 2012 to 105 the next year, with more than 600 applying for future training. The chefs performed millions of Facebook, and other social media posts in advocacy for good and nutritious food. Chefs are participating in the formation of local and community food policy councils, advocacy days, and promoting legislation regarding standards for labels and the Childhood Nutrition Reauthorization.

The International Culinary Center Cooking Camp for Teens

Dedicated to inspiring and developing the talent of a new generation of cooks, the International Culinary Center hosts a summer cooking camp for teens between the ages of 13 and 18. During the course of the experience, campers learn basic cooking techniques from International Culinary Center instructors.

No prior experience is necessary to participate in the New York-based program. Tuition covers the application fee, the chef’s uniform, a tool kit for cooking, and all books and supplies, as well as the family meal prepared by students on weekdays.

Over the duration of the weeklong camp, students learn knife safety, cutting techniques, and basic forms of cooking, from poaching and braising to baking and steaming. Students are also introduced to the art of fileting. Training takes place in the professional kitchens at the Soho campus in New York City. On each day, students focus on a different dishes such as soup, pasta, breakfast, meat, and risotto. Individuals can learn more about the experience, including how to apply, online at InternationalCulinaryCenter.com

In addition to the basic cooking camp, the school also offers a pastry camp and a culinary technology camp, both designed for teenagers interested in entering the culinary world.

Hog Butchery Demonstration with ICC Chef Bruno Posnot

Chef Bruno goes over how to break down the animal into different cuts. International Culinary Center students learned how the animal is built, how to locate different cuts of meat, and what can be done with those cuts.

Purse Cake Project - ICC Cake Techniques and Design

ICC has developed a special program for bakers who see cakes through an artist’s lens, offering a comprehensive 300-hour curriculum in cake techniques and design—an unparalleled hands-on experience in small classes led by knowledgeable chefs. Learn more about ICC Cake Techniques and Design program in New York City: http://bit.ly/29SvkfW

A Look Inside ICC: Campbell, CA

International Culinary Center, founded as The French Culinary Institute, is the world's leading center for culinary education.