International Culinary CenterReviews of internationalculinarycenter.com

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.