Why a Culinary Education May Be Right for You

Since its establishment in 1984, the International Culinary Center has trained new generations of chefs, helping them develop the key skills required to enjoy successful careers in the culinary arts. With varied courses catering to all from amateurs to experienced chefs, the International Culinary Center has trained renowned chefs, including Dan Barber and Bobby Flay.

There are a number of reasons why a culinary education may be the right choice for you.

1. Nutrition understanding. In the process of learning about foods from different cultures, you will develop a greater understanding of the nutrition value of the foods you eat and how various ingredients are grown.

2. Soft skills. In addition to completing culinary training, you will develop useful soft skills, such as organization and teamwork, which are transferable to other careers.

3. Career prospects. According to the US Bureau of Labor Statistics, the need for head cooks and chefs is growing, and is expected to continue to grow in coming years, at a rate faster than most other professions.

Women Break into the Sommelier World in Rising Numbers

The International Culinary Center (ICC) prepares students for a career in the culinary arts through a total-immersion curriculum and instruction from experienced chefs and culinary professionals across the industry. Programs at the International Culinary Center include sommelier training courses and certified sommelier preparation. 

Although the position traditionally is held by men, the culinary industry reports a rising number of women sommeliers. 

Culinary schools and restaurant managers have noticed a shift in the industry, as more women seek a career in wine as sommeliers. For instance, women account for more than half of the sommeliers with Danny Meyer’s Union Square Hospitality Group, which comprises of 12 restaurants in total. ICC founder Dorothy Cann Hamilton also stated that women made up 60 percent of sommelier graduates during the 2012 and 2013 school years. 

Madeline Triffon became the first woman to earn the prestigious title of master sommelier in 1987, a time when the dining world consisted of almost, if not entirely, male staff. Triffon avoids referring to herself as a “female sommelier” and stresses the importance of becoming a credible professional that transcends gender boundaries. To this effect, she welcomes the idea of serving as a role model to young women aspiring to enter the industry.

Farm-To-Table Cuisine

The International Culinary Center is a culinary educational institution with campuses in the San Francisco Bay Area, New York City, and near Parma, Italy. Among the courses that the International Culinary Center offers at its New York Campus is a program focused on farm-to-table cooking in the Hudson Valley. 

Farm-to-table cooking is about more than just eating locally produced food.The ethos of the term is the idea of building a relationship with growers. At its purest, farm-to-table food is prepared by the chef at the farm, representing the shortest possible supply line and ensuring the freshest and best quality produce. Farm to table cuisine often relies on heirloom or heritage produce, drawing on deep agricultural traditions rather than hyper-modern techniques such as hybridization. This results in a cuisine based around simpler dishes whose aim is to display the quality of the produce. 

The emphasis of sustainable agriculture implicit in farm-to-table cooking requires chefs to stay in constant communication with producers. In the case of meat, chefs must pay attention to both where and how the animal is raised and where it is slaughtered as animals may travel large distances to slaughter. In the case of fish, chefs must consider fishing quotas and potential overfishing before deciding on a specific kind of fish to buy. Finally, farm-to-table requires patience and flexibility, as the world, not the chef, defines what can be served.

Why Becoming a Chef is a Great Career Choice

 


The International Culinary Center has been providing students with the opportunity to develop hands-on experience since 1984. The International Culinary Center operates out of campuses in New York and California, preparing students for careers in the hospitality industry.

There are several reasons why you may consider becoming a chef yourself:

1. Chefs develop leadership skills and are in full control of their kitchens. Head chefs, in particular, can cultivate teams of talented staff to ensure the highest standards are offered to diners.

2. There is potential for job growth within the industry and you may have the opportunity to work with some of the most prestigious names in the field. According to the Bureau of Labor Statistics, the average wage for chef cooks and culinary chefs was a little over $40,000 and the industry is growing at a rate of 9%, which is faster than the average for other careers.

3. Being a chef offers you the opportunity to be creative in your work. In fact, the industry actively encourages continued learning and experimentation.

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.