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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.
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.
Born in 1970 in Providence, Rhode Island, Dufresne is a graduate of Friends Seminary [1] and The French Culinary Institute (now known as The International Culinary Center) in New York. In 1992, he completed a B.A. in philosophy at Colby College in Waterville, Maine .
[citation needed] On May 13, 2010, Torres, along with culinary chefs from the French Culinary Institute (now known as The International Culinary Center), Jacques Pepin, Alain Sailhac and André Soltner, prepared a $30,000-per-couple dinner for U.S. President Barack Obama's fund-raiser for the Democratic Congressional Campaign Committee at ...
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 ...
He is also dean at the International Culinary Center, founded as the French Culinary Institute in 1984. Kinch is a winner of the Best Chef in America award for the Pacific region from the James Beard Foundation [8] as well as GQ's Chef of the Year for 2011. [9]
In 2006, the International Culinary Center, previously known as the French Culinary Institute, [9] appointed Casella as the first dean of Italian Studies in both New York City and Parma, Italy. Casella designed and wrote the curriculum for the joint programs and oversaw the training of all chefs and instructors involved.