International Culinary CenterReviews of internationalculinarycenter.com

I LOVED my time at ICC, sometimes wish I could go back for their other programs because that's how enjoyable it was. But, of course $$ is an issue to get back 😂. I took the pastry 6 months course & it was amazing!! I was so impressed how the teachers constantly kept the classes moving similar to a real kitchen. Everything about this place has helped me so much. I guess something that I would've liked is something along the lines of plan out your day prepping, always do it now since my boss has consistently reminded me. So, for instance: I had a berry sauce on my list, That should be made sure to thaw first thing. thinking 3 steps ahead is another thing my current boss has been telling me, plus asking me every so often. I now work at one of the Top fine dining restaurants in Los Angeles, & love it!!!

I am glad I chose to learn at International Culinary Center with the best teachers,best curriculum and best support system from the school.

Wouldn't change a thing.

My time spent at the then named "French Culinary Institute" was wonderful, exciting and full of amazing instructors. I enjoyed every minute of every day learning my craft and meeting new friends. I would do it ALL over again in a minute!. Truly lovely experience.

My six months of culinary school provided just what I needed to enter a highly competitive and demanding career. I was able to transition from line cooking and catering to management. I have hired many culinary graduates from various schools over the years and always found that my training was comparable if not superior to their education. ICC sets high and exacting standards and instilled in me a passion for excellence to which I still adhere in my career. I highly recommend ICC for the serious culinary student.

The ICC is a great school, because it gives you hands on experience with almost every aspect of the culinary industry within a short amount of time. However, I feel like a lot of people expect to become a professional chef right after they graduate, which is completely ludicrous. It takes years and years of experience to become a professional chef. ICC can give you the tools and the knowledge to get you started in a career as a cook, but you are not going to get the necessary experience at ANY school to become a decent professional chef. I think the biggest misconception is the difference between a chef and a cook in a professional kitchen. Just because you might be a good cook does not mean you are going to be a good chef. With that being said, the ICC is a step in the right direction and it can open a lot of doors for you if you want to pursue a career in the culinary world, but it is only a small part of the long journey ahead of you.

In 1988 at the age of 30, I left my job in the corporate world to pursue a career in the Culinary Arts. With no previous experience, I was hired by Catherine Alexandrou, owner and chef at Chez Catherine located in Westfield, N.J. At her urging I enrolled into what was then FCI. From day one it was a full immersion of hands on basic French cuisine. The instructors and training were first class, making the transition into the profession simple and enjoyable. Upon graduation, the job network was amazing. My first level instructor got me a job working for a friend of his who was the caterer on a movie set being filmed in N.J. I also went on to work for FCI graduate Sam Cooper(union place, Summit N.J., Peregrines', Atlantic City N.J.), and former instructor Ken Marcotte(Ken Marcotte, Westfield N.J.). With this background, I was able to forge a career in the Seattle area working in diverse cuisines ranging from Pacific Northwest to French and Southern Italian. I can't think of a finer way for anyone interested in the Culinary Arts to start their career.

The Intensive Sommelier Training program was immersive, fun & by far the most intellectually stimulating course I've ever taken. I wish I could go back & sit in on those classes all over again!