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The International Culinary Center (originally known as the French Culinary Institute) was a private for-profit culinary school from 1984 to 2020 headquartered in New York City, United States. The facilities included professional kitchens for hands-on cooking and baking classes, wine tasting classrooms, a library, theater, and event spaces.
Dorothy Cann Hamilton (August 25, 1949 – September 16, 2016) was the founder and CEO of the International Culinary Center, which she founded as The French Culinary Institute (FCI) in 1984. She was also president of the Friends of the USA Pavilion for Expo Milano 2015.
The legendary Lutèce chef and culinary instructor defied definition, celebrated delight, and worked constantly. Remembering André Soltner, a French Chef Who Changed American Dining Forever Skip ...
Alain Pierre Sailhac (7 January 1936 – 1 December 2022) was a French internationally recognized chef working in New York City, where he held the position of executive vice president and dean emeritus at The International Culinary Center, founded as the French Culinary Institute.
In 2020, the Institute of Culinary Education acquired the International Culinary Center (ICC), a private, for-profit culinary school headquartered in New York City. ICC was founded as The French Culinary Institute by Dorothy Cann Hamilton in 1984. [12] In 2021, the Institute of Culinary Education launched an online diploma program in culinary arts.
This category includes graduates of the International Culinary Center and its predecessor, the French Culinary Institute Pages in category "International Culinary Center alumni" The following 21 pages are in this category, out of 21 total.
Chef Roshara Sanders is breaking barriers in the cooking world. At 30 years old, Sanders is the first Black female instructor at the Culinary Institute of America (CIA). The prestigious ...
In 2004, Arnold started working on plans for MOFAD, a museum to promote learning about the culture, history, science, commerce, and production of food and drink. In 2005, Arnold was tapped to create and head the first-of-its-kind Culinary Technology department at the French Culinary Institute , now part of the International Culinary Center , in ...