The International Culinary Center, with campuses in New York City and Silicon Valley, offers the highest quality culinary education in the minimum amount of time with fast-track programs focused on total immersion. Taught by experienced chef-instructors, courses at the International Culinary Center (ICC) have a basis in classical techniques that are the foundation in the cooking of numerous and varied cuisines.
Instructors at ICC have a minimum of ten years of fine dining chef experience and lead diverse courses such as pastry arts, farm to table, bread baking, and cake-making techniques and design. The school also offers professional courses including food styling and media and culinary entrepreneurship. Students have the opportunity to participate in paid externships in kitchens, bakeries, or media settings depending on their interests and goals.
In just over three decades, the ICC has graduated 15,000 alumni from 80 different countries, including famous chefs Bobby Flay, Dan Barber, David Chang, and Christina Tosi.