International Culinary Center Avis 

Still have wonderful memories of FCI , as I know it, fresh in my mind

I took with me valuable knowledge. I made friendships that continue today and became business partnerships. The ICC gave me a solid foundation on which to build. I would recommend the ICC to anyone interested in getting a foot in to the culinary world. I would also recommend it to anyone looking to expand their knowledge. If you are a novice or a seasoned veteran, this is the place for you.

I have a can do positive attitude,my training at FCI reinforce to face the
pressure and responsabilty of the daily job.Stay tuned to the advance in the
culinary world.Love what you are doing be honest and deliver what you have been trained for,keep in good termes with your employers,Rewwards
are endless.Be an asset to you Alma matter,delegate ,volunteer,teach.

ICC has been a leader for over 30 years and as an alumni I could not have been more lucky than to go to ICC and start my career there.

As an alumni, I have had nothing but the greatest respect for ICC. The education I received was above and beyond the industry standard. The school even after graduation has continued throught alumni events, continuing education, and job search to meet all my needs.

When i took the program with FCI back then, the methodology was founded in Traditional French Culinary teaching and also, with mindful consideration to the current trends. FCI's teaching of incorporating Traditional and adaptation to fusions, kept the school as the forefront in the industry. It allowed me to gain solid ground on the tradional and kept me in the "know" on the current trend. I will forever be grateful of my time spent with the school. It had given me a very solid foundation in my career and the mindset of possibilities as a Professional Chef and Enterpreneur. Thank you FCI.

This is simple & straightforward--it's awonderful education!

Attended Classic Pastry Arts & Art of International Bread Baking. This experience started 19 years ago. Each year since had the pleasure of attending events in the Amphitheater, continuing study in many cuisines. ICC has inspired me in this time with Masters and visiting Chefs from all over the world. The SOHO location is part of this opportunity. It is so convenient.

this school give me the foot to culinary word

It was practical and hands on from day one.
I did not want what Hyde Park offered as I had several years of experience in the kitchen, I wanted a solid base of classic training.
The French Culinary (at that time) training is part of my soul now. I still hear my chef instructors in my head and feel them in my heart whenever the flame is on.
To be clear the training is just the beginning of a career for most students. It is not an easy life but anything worth it's salt is worth the effort.
I had the choice between an apprenticeship with Paul Prudhomme (1986) and FCI, I would choose FCI again.

I Loved My experience and The Amazing People I got to meet!

As an alumni, I left the scholl feeling ready to get into a proffetional kirchen. as a chef, this was the only cooking school I could trust its graduats from day one.

I graduated in 1987 The instructors were tough but fair, if you acted as if you knew too much they simply said "OK show me", and as you attempted to impress them with your infantile rendition of a technique they would show you a dozen other impressive things wile waiting. I came to the culinary school with a solid foundation but after the first week I decided to forget everything I knew and just do like the ancient Chinese proverb suggest I must empty my cup before I fill it - ... so I just listened and learned. I've been Executive Chef for nearly 3 decades and I have to say I am still learning. To current students, take advantage of your environment, take advantage of the knowledge that surrounds you take advantage of the local restaurants - and offer your time to them, you'll learn so much more simply by being in a live kitchen and experiencing different ways to get it done.
But remember, what you learn here today is you foundation to build our craft upon, and remember the sturdier the foundation the stronger the building. Respect each other -it's a Nobel craft. Put the cuisine before your success and success will come.

I now own my own bakery in Chile, the ICC helped me achieve my dreams, gave me knowledge in the art of making great bread and opened my eyes to technique and fundamentals.

I was a student in the second International Bread Program. Already a professional baker, I was not confident I would benefit in a class that included people with no professional experience. But the curriculum, the instructor, the classroom and the overall ideology of the International Culinary Center (then, the French Culinary Institute) was amazing and professional. It allowed the different abilities of the students to work harmoniously and symbiotically. The equipment was modern and first class. The instructors and various lecturers were very knowledgeable and interesting. It was a great experience I would recommend to anyone considering a career in the culinary world.

I was in my early thirties and working as a Chef Gardemanger in a major hotel. I worked with a group of Chefs that were entirely European. They were all graduates of Culinary schools. I wanted to bring my level of knowledge up to theirs.
FCI was a shorter course than most and I thought that it would fit my needs perfectly. The course was everything that I hoped it would be. The Chef Instructors were incredible. After I graduated, I was able to move up to Executive Chef positions. I was also able to become a Certified Executive Chef through The American Culinary Federation.
The time and money that I spent at FCI could not have been better spent. I spent the last 25 years working for the same company and I am one of the most respected Chefs that they have ever had. I retired last year and I am always proud to tell people about the great Culinary School that I attended.

25 years later I still feel I received the best training at ICC

The school gives the first best basic program for anybody who would choose a career in the culinary world. With the program the school has given a lot alumnies a foundation to pursue ther dreams to become better chefs , well respected .
I recomand the school to anybody who wants to change or start new career in the culinary world .

I loved the school when I went to it in 1987-88 I learned what I needed from amazing people, and continued to grow from there. My only issue now is alumni from the early years are forgotten about except for Flay. I was saddened to see Le'Ecole close and the name of the school changing, but with life, things change. I am a proud grad, and mention it as much as possible.

I had a great experience while I was at school. I had excellent teachers from which I got pretty much all the techniques and knowledge I have today.
I'm greatful I chose ICC over all the other schools I came across. Once I was there I knew that was my place!
Thank you for giving me the formation I needed.