International Culinary CenterReviews of internationalculinarycenter.com

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

I attended the International Bread Program 3-4 years ago. The program itself was very ambitious, heavy work load, high expectation of the students - that's the good news. I like that the school created a structure where a lot was expected of students every day. I was less enthused by my instructors. While both were very knowledgeable and passionate about bread, I found them both of them less so about teaching. The primary instructor I had was sullen, moody, and at times passive-aggressive. The other instructor was better - really in many ways a good teacher - although he'd leave the classroom frequently and one day he fell asleep while teaching us. One anecdote that sums up and was characteristic of my experience: One day I mentioned to my main instructor that another student shaped a particular bread better than I. I asked her why and, instead of helping me, she instead said, "Some people are better at shaping than others." I found that response unworthy of a teacher.

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!