International Culinary CenterReviews of internationalculinarycenter.com

I was trained at the school over twenty years ago when it was called the French Culinary INS. The instructors were amazing knowledgeable experts in their field, precise, patient, and detail-oriented.

ICC's program is awesome! Tough yes- but worth the time, effort, and $. Fabulous Chefs, workshops, students, network and job opportunities. As with everything in life- you get out what you put in. I highly recommend this program to anyone; from those looking to enter the business to those looking to fine tune their skills.

It is one of the best places to become a somm. But you need to put a lot of effort to make it happen. Top teachers and great wine tastings

I cannot speak highly enough of the International Culinary Center. My experience there was AMAZING. The Chef-Instructors are so patient and knowledgeable. They are tough and they don't take any crap from you but they are all very positive and encouraging and supportive.You learn techniques which you will employ every day you work in a kitchen. There are there are opportunities to see live demonstrations by important leaders in the food world like Jacques Pepin, Jacques Torres, Ron Ben Israel. There is a wonderful sense of community at ICC. Now that I graduated, I miss it every day and am so grateful for the techniques I learned and the skills I developed at ICC.

From the individual attention from the chefs to the high quality ingredients we used my time at school was top notch. As a second career person it was actually tougher than I thought but that excellence opened doors to me as the food community knows the high standards of the school. Thank you ICC for sending me on a wonderful path.

I had a great experience at ICC as a student and learned a lot. I had a great opportunity to learn from some of the best chefs in the industry.

I have taken several courses and programs at ICC, including the 10-week wine studies intensive, the 1-week artisanal baking intensive, the 3-day charcuterie course, the food writing, and the food styling course. All of the programs I have taken are well-structured, the instructors are talented, experienced and engaged, and you learn along-side a diverse mix of students from around the world.

Extremely over priced tuition for the education you receive. Also google 10 reasons NOT to be a chef before getting yourself into this industry.