Search results
Results from the WOW.Com Content Network
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.
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.
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 ...
For premium support please call: 800-290-4726 more ways to reach us
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.