The International Culinary Center, New York City

4.7
#13 of 20 in Classes in New York City
The International Culinary Center was founded as The French Culinary Institute by Dorothy Cann Hamilton in 1984 and has campuses in New York City and the San Francisco Bay Area. The facilities include professional kitchens for hands-on cooking and baking classes, specialized wine tasting classrooms, a library, theater, and event spaces. ICC has several renowned chefs as its deans including Jacques Pépin, Jacques Torres, André Soltner, Alain Sailhac, David Kinch, Emily Luchetti, Cesare Casella and José Andrés.In addition to its culinary education, the International Culinary Center has published several cookbooks The Fundamental Techniques of Italian Cuisine, which won a James Beard Award in 2013, The Fundamental Techniques of Classic Bread Baking, The Fundamental Techniques of Pastry Arts The Fundamental Techniques of Classic Cuisine, the latter two also winning James Beard Awards in 2010 and 2009.LocationsICC offers educational instruction in the SoHo neighborhood of New York City and Campbell, CA with an auxiliary campus in Italy.New York City CampusThis location includes the Michelin-recommended L'Ecole restaurant on the ground floor, that features fare from Culinary program students, as well as a Culinary Theater that hosts events, forums, and lectures from graduates such as David Chang, Bobby Flay, Dan Barber, Wylie Dufresne, Christina Tosi and others. It is located at 462 Broadway, on the corner of Grand Street, in New York City, NY.
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The International Culinary Center Reviews

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TripAdvisor Traveler Rating 4.5
22 reviews
Google
4.6
TripAdvisor
  • I took two, one day (4 hour) classes at the ICC recently with mixed feelings about their value. If you sign up, be aware that you will be very, very busy making the recipes and won't have much time.....  more »
  • I took a Thai cooking class here. First, what a beautiful facility! State of the art kitchen. Great views from our kitchen classroom. Our teacher was outstanding - smart, easy-going approach to...  more »
Google
  • Awesome place to learn not only cooking but also to respect different cultures.
  • Here's the big Forty Thousand Dollar Question - Should you pay for Culinary School? I'm giving the school four stars because of the staff who are beyond wonderful. I can tell you within two weeks I knew that several things bothered me and had I been paying for this myself I would have dropped out without any hesitation. The cooking instruction book is riddled with errors and that to me is unforgivable. Not that anyone reads it after the first three weeks (well I did) because every test that you take the day before the chef will read off every single question to ensure that everyone passes. I had a big problem with that method, because class is wasted when people ask questions that are in the book that they didn't read. Now let's think about this, you just spent $40k or more to learn culinary arts, that loan has to be paid back and if you live in this city you will probably make $15 and hour to begin (that's NYC's minimum wage) but what if you live in another state or city? How the heck can you pay back this loan if you are making minimum wage?OR have you not thought about that? Well you should . And before I say anything else use that phone to look up jobs, in your town, look up how much you need to pay each month to get that debt off your back. Use your phone for research not for hitting likes. The chefs that work in the school are great, however its sad that there is one black chef, three Asians, and a couple of white women but 90% of the chefs are white men. Where is the diversity? This is 2019 and this school is still using nitrates and meat glue. Not only that you learn charcuterie that is so dated (500 BC - 1985)that its a waste of time. In this day and age charcuterie is a balance of taste and texture, not terrines, galantines and seafood in dough. Its grossed me out to spend time making these dishes when I know that if you google charcuterie in Michelin star restaurants you won't see the items they are teaching. Which brings me to another issue I had, nothing is washed, the meat is cooked straight out the box. People didn't even take time to wash the vegetables. The workstations in the morning are dirty, the pots have to be rinsed before you use them, the bathrooms are dirty, as well as the locker room. And most the students weren't clean either. Today you have gluten free restaurants, vegan, vegetarian restaurants, etc, yet this school DOES NOT touch on any of these issues. The meals you make are basically meat or sugary desserts. Now here is my other thing that you should think about before you enroll (not saying that you shouldn't because hey I don't have to pay your loan back). How many times have you eaten in a fine dining establishment? I'm not talking Ruth Chris nor Red Lobster, I'm talking a Michelin starred restaurant? I believe that before you enroll you should spend a week or longer working in a restaurant to see if you even like it. Yes you learn knife skills the first week . Yes you will learn how to cocotte a vegetable, but in all my years of taking clients to fine establishments I have never seen a cocotte. When was the last time you read a cooking blog or even a cooking magazine? Culinary school is nothing like what you see on Instantgratification (because its is instant, how many photos do you have take to get that "perfect" one? Its artificial and so is Fakebook.) If you want to be a chef then follow some of the restaurants on Instagram, follow some of the chefs who you admire, immerse yourself in your PASSION instead of relying on cooking shows (another fake thing, come on guys there is a person off camera holding signs telling the audience how to react. There is another person who writes down what the hosts should say - nothing you see is real) and spectacular plating photos that took dozens of tries to get right. Again, I can't tell you if the school is worth it only you will know the answer to this.

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