The International Culinary Center

In 1984, Dorothy Cann Hamilton founded The French Culinary Institute with a singular goal in mind: to provide superlative French culinary training in New York City in an immersive six-month program. Inspired by the technical school her father created and the premier vocational schools she visited in Europe, she accomplished what many deemed impossible. After 30 years, we are now the International Culinary Center. We count Jacques Pépin, André Soltner and Jacques Torres among our deans and our 15,000+ alumni include Wylie Dufresne, David Chang, Christina Tosi and Bobby Flay, who graduated in the very first class. With locations in New York's Soho, Northern California and Parma, Italy, and programs that range from Professional Culinary Arts, Professional Pastry Arts and Cake Techniques & Design to Italian Culinary Experience and Intensive Sommelier Training, ICC is now the global expert in culinary and wine education.

For additional information, visit http://www.internationalculinarycenter.com.

Campus Locations:

New York City
462 Broadway
New York, NY 10013

Campbell, California
700 W Hamilton Avenue
Campbell, CA 95008

In 600 hours, Professional Culinary Arts takes you from basic knife skills through training on every station on the line, providing you with real-world knowledge that will support you in any field of the culinary industry.