International Culinary Center

Thursday, September 1, 2016

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.

Tuesday, August 16, 2016

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

Wednesday, May 11, 2016

A Look Inside ICC: Campbell, CA

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

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.