International Culinary Center - Blogspot: December 2016

Monday, December 12, 2016

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.

Thursday, December 1, 2016

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.

About International Culinary Center

Originally founded as The French Culinary Institute, the International Culinary Center has campuses in New York City and Campbell, California. Considered a global leader in professional culinary, pastry and wine education, the school offers an award-winning curriculum geared toward students seeking entrepreneurial, food-based careers. Since it opened more than 30 years ago, the International Culinary Center has trained more than 15,000 alumni including Bobby Flay, David Chang, Christina Tosi and Dan Barber.

The International Culinary Center’s fast-track programs allow students to embark on a path of professional success in just a few months. Deans at the educational facility include Jacques Pépin, Jacques Torres and David Kinch. All of its lead chef-instructors have a minimum of 10 years of experience working in fine dining and devote their efforts to helping students succeed. According to the school, in 2015 it had a graduation rate of 91.5 percent*.

Among its numerous accolades, the career training school is a four-time winner of the International Association of Culinary Professionals (IACP)’s Culinary School of Excellence award for Vocational Training. In addition, the educational facility has published a variety of James Beard award-winning cookbooks, including The Fundamental Techniques of Classic Cuisine, The Fundamental Techniques of Classic Italian Cuisine, and The Fundamental Techniques of Classic Pastry Arts.

*Based on 1,926 students graduating out of 2,106 students available for graduation across all accredited programs included in the annual reports submitted by ICC to ACCSC in 2013-2015.