Alumni
25 years later I still feel I received the best training at ICC
About International Culinary Center
Data updated- Website
- internationalculinarycenter.com
- Category
- Education & Training
- Location
- United States · New York
- Status
- Unclaimed
- Replies to negative
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Is International Culinary Center legit?
International Culinary Center (internationalculinarycenter.com) has a 4.7 out of 5 rating on OK.one, based on 60 user reviews collected here. It is listed under Education & Training and its reputation is excellent. Praise is nearly unanimous, with 90% rating it 4 stars or higher; The business has not yet replied to negative reviews. Last updated 2026-08-10.
What people say
Great course with amazing Instructors
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.
Great Experience!
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.
awesome experience
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.
Empty your cup
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.
Exellent in evry way
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.
Best Decision Ever!
I Loved My experience and The Amazing People I got to meet!
The program I was looking for.
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.
best school
this school give me the foot to culinary word
wonderful education!
This is simple & straightforward--it's awonderful education!
Excellent school!
When i took the program with FCI back then, the methodology was founded in Traditional French Culinary teaching and also, with mindful consideration to the current trends. FCI's teaching of incorporating Traditional and adaptation to fusions, kept the school as the forefront in the industry. It allowed me to gain solid ground on the tradional and kept me in the "know" on the current trend. I will forever be grateful of my time spent with the school. It had given me a very solid foundation in my career and the mindset of possibilities as a Professional Chef and Enterpreneur. Thank you FCI.
A wonderful learning experience.
I took with me valuable knowledge. I made friendships that continue today and became business partnerships. The ICC gave me a solid foundation on which to build. I would recommend the ICC to anyone interested in getting a foot in to the culinary world. I would also recommend it to anyone looking to expand their knowledge. If you are a novice or a seasoned veteran, this is the place for you.
Alumni / class of September 11,1995.
Still have wonderful memories of FCI , as I know it, fresh in my mind
Excellence in every aspect
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!
Pre ICC
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.
Get the knowledge you need to enter a professional kitchen as a cook
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.
personal chef.
I have a can do positive attitude,my training at FCI reinforce to face the pressure and responsabilty of the daily job.Stay tuned to the advance in the culinary world.Love what you are doing be honest and deliver what you have been trained for,keep in good termes with your employers,Rewwards are endless.Be an asset to you Alma matter,delegate ,volunteer,teach.
exceptional
Attended Classic Pastry Arts & Art of International Bread Baking. This experience started 19 years ago. Each year since had the pleasure of attending events in the Amphitheater, continuing study in many cuisines. ICC has inspired me in this time with Masters and visiting Chefs from all over the world. The SOHO location is part of this opportunity. It is so convenient.
The ICC provides an excellent education.
As an alumni, I have had nothing but the greatest respect for ICC. The education I received was above and beyond the industry standard. The school even after graduation has continued throught alumni events, continuing education, and job search to meet all my needs.
Love their work
ICC has been a leader for over 30 years and as an alumni I could not have been more lucky than to go to ICC and start my career there.