462 Broadway – New York, NY 10013-2618
Founded As The French Culinary Institute
With its varied ethnic heritage, New York City is the vibrant home of The International Culinary Center. This school and its location in the heart of SoHo give students access to a vast number of opportunities in the culinary field.
The focus on Total Immersion (SM) means that graduates of The International Culinary Center have both the theoretical and the practical knowledge necessary to pursue careers in the culinary or pastry arts.
Any important decision is accompanied by important questions, and attending culinary arts school is no different. How much will it cost? How long does it take? How do I start? Get the information you need, and the answers you’re looking for.
About The International Culinary Center
The International Culinary Center was founded in 1984 by Dorothy Cann Hamilton as The French Culinary Institute in an effort to blend classic French cooking and American “inventiveness.”
While most students of the culinary arts intend to follow a career path in the field, some are merely interested in pursuing an education for use in their own homes.
The International Culinary Center is able to accommodate both types of students. Whether for career or amateur purposes, classes begin every six weeks; and training takes six to nine months. This relatively short time frame is due to the school’s Total Immersion (SM) curriculum.
The International Culinary Center boasts some famous alumni who return to offer lectures, including celebrity chef Bobby Flay. Courses prepare students for careers running the gamut from pastry chefs and sommeliers to food writers.
With an average ratio of 12 students per teacher, there is great opportunity for one-on-one instruction. Courses are offered in the “Careers,” “Amateur,” and “Advanced Studies” sections.
About the Art of International Bread Baking Program
An eight-week course, the Art of International Bread Baking teaches both the basics and the finer points of bread. Hands-on instruction starts on the very first day when students learn to bake French Baguettes. In addition to learning the art and science behind bread making, the course also teaches business skills required to start a successful business utilizing the newly-acquired skills.
About the Classic Culinary Arts Program
Where many schools take years to teach Classic Culinary Arts, the The International Culinary Center’s Total Immersion (SM) method allows students to finish in just six months if attending by day, and nine months if attending at night.
The curriculum was created by school deans Jacques Pepin, Andre Soltner, and Alain Sailhac. The hands-on aspect of the program includes one-on-one attention from Chef-Instructors and access to fully-equipped workstations. The final one-third of the program allows students to actually work at the school’s restaurant, L’Ecole.
About the Classic Pastry Arts Program
The Classic Pastry Arts program is a great fit for those who are driven to learn the skills necessary to create pastries and desserts. Created by Jacques Torres, the curriculum includes both the creation and the presentation of desserts.
From tarts to chocolates, petit fours to wedding cakes, students are taught to create the most elegant desserts. Even advanced techniques such as sugar spinning are covered.
For those with more advanced skills, the The International Culinary Center offers studies in Business Development (including Restaurant Management and Food Writing), Wine Studies (including Fundamentals of Wine and Food and Wine Pairing), and Food and Technology. These skills are invaluable for those intent on starting their own businesses or who simply want to augment their already existing skills.
The International Culinary Center is accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC) and therefore qualifies for National Federal Funding helping many of our students receive Financial Aid. The International Culinary Center is also licensed by the New York and California State Education Departments. Students may obtain information regarding availability of comparable programs, including tuition, fees, and program length from the ACCSC.
The school advises that you speak directly with one of their financial aid advisers before beginning the process. They’ll help you determine your eligibility for aid and offer tips on submitting forms and paperwork.
The chefs and instructors at the French Culinary Institute bring a wealth of backgrounds and experience to their classrooms and kitchens. The 12:1 student-to-instructor ratio is one of the lowest in the industry. In addition to staff and chef-instructors, the French Culinary Institute is home to an impressive list of Deans, including names like Jacques Pepin, Alain Sailhac, and Alan Richman. Visiting Master Chefs include Bobby Flay, Florian Bellanger, and Roger Fessaquet.
To enhance students’ experiences, they may attend weekly live cooking demonstrations at the International Culinary Theatre where they will learn from the school’s deans and other renowned chefs. Courses are also augmented by the school’s extensive library and the modern computer lab, which are available for students to extend their learning beyond the classroom.
The French Culinary Institute also offers short-term leases on student housing in the form of modern apartments in Brooklyn and on Roosevelt Island. Students learn in fully-equipped workstations and are eventually able to hone their skills at the school’s on-campus, Zagut-rated restaurant.
Read, Read and Read Some MoreOne of the best suggestions I have for anyone thinking of going to culinary school or just getting into the restaurant industry is to read everything you can get your hands on. Learn from professional chefs who have worked in the industry and those who have taught in culinary schools.
There are many great books available to get you started in your culinary education and I suggest you read as much as possible before making that big decision to make sure this is the right move for you. Below is just a sample of books you might be interested in checking out.
For a much more comprehensive list of books for aspiring culinary, baking and restaurant management students, I suggest checking out my post on books for future culinary students and chefs.
Going to School in New York, NY
New York City is one of the most exciting cities in the world. It abounds with museums and galleries, shopping and sight-seeing. It is the site of world-famous landmarks such as the Empire State Building, Times Square, the Statue of Liberty and Ellis Island.
It is the home of Columbia University and New York University and a world-renowned center of finance and commerce. At its heart is the 843 acre Central Park where visitors can go ice skating, take a carriage ride, visit the zoo, and enjoy a snack or a formal dinner at one of the many dining establishments.
New York City is located on the island of Manhattan on the banks of the Hudson River in the southeast corner of New York State. It is surrounded by its equally well-known boroughs: the Bronx, Brooklyn, Queens, and Staten Island and is connected by bridges and tunnels to New Jersey to the west.
The SoHo area in lower Manhattan is home to numerous artists in all different fields. Some of the trendiest NYC restaurants can be found here, and the eclectic mix of old an new makes for a fascinating place to live while learning a food-related business.
For More Information
To learn more about this school including class information, tuition, requirements, financial aid and how to apply, please contact the school directly by going to the International Culinary Center in New York.