CULINARY SCHOOLS - International Culinary Center

Transcription

NEW YORK CIT Y • CALIFORNIA
Founded as the French Culinary Institute
CULINARY AND WINE EDUCATION
WORLD EXPERTS 30 SUCCESS
ONE OF THE MOST HONORED
CULINARY SCHOOLS IN THE WORLD
YEARS
OF
WORLD
- CLASS
DEANS ALUMNI SUCCESS STORIES
D I G I TA L V I E W B O O K - C A L I FO R N I A
ABOUT ICC
The maximum education in the minimum amount of time: International Culinary Center’s first-rate
education is designed for real-world achievement. Through our award-winning, Total Immersion
curriculum, learn the fundamentals from experienced chef-instructors who expect the best from
you. Our intensive, fast-track programs set you on a path for professional success in just months.
“It is truly amazing what ICC accomplishes with their students in
as little as six months. It is the equivalent of years of a traditional
apprenticeship.”
—Alain Ducasse, chef and restaurateur
Why Teach Technique?
It comes down to this: you have to know the classics to do the modern. The core of ICC’s Total Immersion hands-on education is technique. From day 1, you’ll learn fundamental techniques to keep building upon throughout your culinary training,
and your lifetime. These classical techniques, first codified by the French, open the door to all different cuisines. It’s the skills
and confidence you learn at ICC, merged with your own ambition, that sets the rhythm for your career.
From entrepreneurial alumni like Bobby Flay, Dan Barber, David Chang and Christina Tosi to legendary deans including
Jacques Pépin and Jacques Torres, ICC cultivates talent. With more than 15,000 alumni from 80 countries over the past
three decades, our school is well-connected and will work with you throughout your career.
 WORLD-CLASS EDUCATION  AWARD-WINNING  30+ YEARS OF SUCCESS
CALL: 866-318-2433 EMAIL: [email protected] | ABOUT ICC 2
WORLD-CLASS
INSPIRATION
Deans + Founder
Our deans and founder are the standard for excellence in the industry. They created ICC’s award-winning curriculum, and always bring their accomplishments and experiences to the table. Over the decades, their vision and
guidance have led ICC to earn worldwide respect. No other school can come close to this A-list of talent.
Chef-Instructors
We train excellent chefs to be exceptional teachers. Not only do lead
instructors have a minimum 10 years’ fine dining experience under
their toques, they are devoted to helping students flourish. Each level
in Culinary and Pastry brings a different instructor—and an exciting
new chapter of learning. Many graduates keep in touch with their
instructors, and come back to visit.
“My chef-instructors had high expectations for me,
which I now have for myself.”
—Culinary Arts graduate
 LEGENDARY DEANS  VISIONARY FOUNDER  EXPERT INSTRUCTORS
ICC
LOCATIONS
Our New York City campus offers access to some of the best cuisine in the world from its home base of stylish
Soho. Our Silicon Valley campus gives access to some of the best California vineyards and farm-to-table cooking.
Both schools serve as the international “center” of your journey, with experiences beyond the kitchen. You
supply the desire; we’ll help you develop your craft, earn your diploma and gain confidence, providing a solid
return on your investment.
CALIFORNIA
NEW YORK CITY
ICC’s authentic study-abroad Italian Culinary
program takes place in the U.S. and our sister
school, ALMA, in Parma, Italy.
 NEW YORK CITY  CALIFORNIA  ITALY
PROFESSIONAL
PROGRAMS
“There are just a few culinary
schools in this country that are
worth the money, the time and
the sacrifice and ICC would be
one of them.”
ANTHONY BOURDAIN, CHEF,
AUTHOR AND T V PERSONALIT Y
CALL: 866-318-2433 EMAIL: [email protected] | PROFESSIONAL PROGRAMS 5
PROFESSIONAL
CULINARY ARTS
IMMERSION
ICC is the school for serious cooks. Visit our Silicon Valley school and you’ll feel the sense of purpose and passion,
as students learn by building skill upon skill from day 1. The award-winning, fast-track Culinary Arts program is
focused on technique—and on YOU, whether or not you’ve had prior experience. Our experienced lead chef-instructors teach 250+ fundamental techniques in day and evening programs ranging from 6 to 9 months.
The nearly 600-hour program is comprised of 400 hours at school and a paid
externship, allowing students to translate their new professional skills to a real-world
context. The hands-on, intensive curriculum is guided by master chefs, including
deans Jacques Pépin and David Kinch, and teaches you how to think about cooking.
ICC is student-centered: In the pristine kitchens, each student has an individual
workstation. Culinary business workshops are offered online, the student-to-teacher
ratio is low and the conversation with Career Services begins early. After the paid
externship, students return to ICC for a final, to graduate and to proudly receive their
Grand Diplôme.
Upon graduation, ICC credentials and connections are the first step to achieving your
culinary goals. The school has 15,000 alumni, from well-known talents like Bobby
Flay, Dan Barber, Wylie Dufresne, Daisy Martinez, Christina Tosi, Josh Skenes and
David Chang to successful graduates in small towns and big cities around the world
who are making headlines and following their dreams.
Every day I cook in my restaurants, I'm using the
techniques that I learned at ICC. Every day. And I
always will for the rest of my life.
—Bobby Flay, Culinary ‘84, chef/restaurateur and
TV personality
LEVELS
·· Level 1: Introduction to Culinary Techniques
·· Level 2: Building Culinary Foundations
·· Level 3: Buffet, Charcuterie and Volume Cooking
·· Level 4: Skills for Consistency and Refinement
·· Externship/Final Exam
TUITION INCLUDES
·· Application fee, uniform, tool kit, books and supplies
·· “Family meal” prepared by students
·· 14:1 student-to-teacher ratio
·· 595-hour total program (400 hours on-site, 195 hours’ paid externship*)
·· Skills workshops in key areas such knife skills, butchering and food costing
·· Culinary Business workshops
·· Chef demonstrations with volunteer opportunities
·· Carnegie Hall commencement
·· Career Services counseling
*Only students authorized to work in the
US will be paid for their externships.
 LEARN PROFESSIONAL SKILLS  GROW YOUR CONFIDENCE  EARN A GRAND DIPLÔME
PROFESSIONAL
PASTRY ARTS
Be on your way to becoming a pastry chef, cake designer, baker, chocolatier, sugar artist or other rising industry
professional in as little as 6 months. Under the direction of Deans of Pastry Arts Jacques Torres (“Mr. Chocolate”) and Emily Luchetti, our Total Immersion teaching method, comprised of 600 hands-on, instructional hours,
provides the training and credentials you need to realize your pastry dreams.
Why choose ICC?
LEVELS
Our highly respected Grand Diplôme program combines core classical pastry
techniques with the training of a dynamic, modern pastry chef.
·· Tarts and Pies
·· Pâte à Choux
·· Pâte Feuilletée
·· Bread & Viennoserie
·· Cakes
·· Petits Fours
·· Chocolate
·· Sugar
·· Wedding Cakes
·· Exams
From understanding chocolate tempering to achieving the perfect rise and crumb in a
génoise to pulling hot sugar into delicate ribbons, our chef-instructors help you blend
technical skill with inner artistry. Begin by learning fundamentals, building toward
more complex recipes and individual showpieces.
ICC is student-centered: Every student has an individual workstation in our pristine
kitchens, a major difference between ICC and other schools. Student Services offers
constant support, skills and business workshops are available, student-to-teacher
ratio is low (16:1) and the conversation with Career Services about personal ambitions begins early.
ICC graduates are award winning and behind the pastries at top places like MilkBar
(Christina Tosi), Bouchon (Nick Bonamico), Babbo (Rebecca DeAngelis) and many
more restaurants, bakeries and other businesses. From spun sugar to three-tiered
wedding cakes, ICC prepares students for a lasting career.
“You get a great foundation for your own creativity.”
—Pastry Arts graduate
TUITION INCLUDES
·· Application fee, uniform, tool kit, books and supplies
·· 600 hours of in-class instruction
·· Chef demo series with volunteer opportunities
 LEARN PROFESSIONAL SKILLS  EARN A GRAND DIPLÔME  BECOME A VERSATILE PASTRY PRO
PROFESSIONAL
CULINARY ARTS +
FARM-TO-TABLE
Out of the kitchen and into the fields…ICC’s Farm-to-Table curriculum extends our comprehensive 600-hour
Professional Culinary Arts Immersion program by connecting your training to the beginning of the food chain.
Hands-on cooking instruction is supplemented by a series of field trips that bring students face-to-face with
farming and sustainability experts.
You’ll experience California’s bounty as you visit innovative producers: small- and
large-scale farmers, dairies, ranches and markets. (The state’s producers supply
almost 50% of the nation’s fruits and vegetables.) Since our Campbell, CA, campus is
ideally located near the Salinas Valley—America’s “Bread Basket”—this is the perfect
place to learn about the pivotal links in the food chain.
The revolutionary curriculum designed by Karen Karp, a pioneer in food systems and
sustainability and a leader in the Good Food movement, shows how food production,
distribution, social and environmental sustainability, policy and delicious food go
hand-in-hand through a week of field trips. You’ll visit artisan farms and large commercial-scale operations, discussing with farm workers, ranchers, market managers
and policy makers what “organic” and “sustainable” really means.
Understanding the precise decisions involved in getting quality ingredients from farm
to plate is game-changing knowledge that allows you to make informed decisions in
your own professional kitchen.
LEVELS
Field Trips
·· Ranches and Dairy Farms
·· Aquariums and Fisheries
·· Urban Food Centers
·· Grand Finale
See Culinary Arts levels for hands-on cooking part
of the program
TUITION INCLUDES
·· Application fee, uniform, tool kit,
books and supplies
·· 595-hour Culinary Arts program
“I really enjoyed the emphasis ICC has put on sustainability.
We as students got to make informed decisions about how we
want to proceed as chefs.”
—Culinary Arts + Farm-to-Table graduate ’14
(400 hours on-site, 195 hours’ paid externship*)
·· Skills workshops in key areas such
knife skills, butchering and food
costing
·· Culinary Business Workshops
·· Chef demonstrations with volunteer
opportunities
·· Local field trips including one
overnight (optional)
at Stone Barns (optional)
* Only students authroized to work in the US will be
paid for their externships.
 LEARN PROFESSIONAL SKILLS  EARN A GRAND DIPLÔME  EXPERIENCE THE FARM
INTENSIVE
SOMMELIER TRAINING
The fast-track to becoming a sommelier. In ICC’s Intensive Sommelier Training, the first and only program
approved by the esteemed Court of Master Sommeliers Americas, students have the opportunity to taste
approximately 300 wines from around the world on the path toward certification.
ICC is the ONLY school with 11 Master Sommeliers on its faculty (an extreme
achievement popularized in the cult film Somm); they share their encyclopedic knowledge while focusing on the practical and technical aspects of your education.
In the 10-week daytime program (17 weeks at night), you’ll learn how to taste and
evaluate a wide gamut of wine ($10,000 worth), with the option to take the Court of
Master Sommeliers’ Introductory and Certified Sommelier Examinations at the end
of the course to earn a globally recognized credential. ICC students have a high pass
rate; the test is administered on-site at the school.
Our program is offered in two American wine meccas: Our West Coast campus
in Silicon Valley is located in the heart of old California wine country, within sight
of Ridge Vineyards, and boasts a $1 million tasting room, while our New York City
flagship is in the vibrant Soho neighborhood.
This 8-unit program spanning wine styles, winemaking, tasting and service techniques is aimed at aspiring professionals seeking the in-depth expertise required to
succeed in the wine industry. Graduates, whose positions in the beverage industry
include sommelier, wine director, tasting room coordinator, wine bar proprietor,
brand ambassador, wholesaler or retailer, have ongoing access to ICC’s extensive job
board and alumni network.
LEVELS
·· Unit 1: Wine Foundation
·· Unit 2: Wines of France
·· Unit 3: New-World Wine Regions
·· Unit 4: Wines of Italy
·· Unit 5: Wines of the Iberian
Peninsula
·· Unit 6: Wines of Germany and
Eastern Europe
·· Unit 7: Beers & Spirits
·· Unit 8: Wine Program Management
·· Court of Master Sommeliers’
On-Site Exam
TUITION INCLUDES
·· Application fee, books and supplies
·· ”Family meal” prepared by Culinary
students
“This program is a total game-changer…It is THE
best way to fast-track success in a very competitive
professional field.”
—Jason Jacobeit, ICC grad and Wine Director, Bâtard
·· 10 weeks (day) or 17 weeks
(evening)
 TASTE 300 WINES  ACQUIRE KNOWLEDGE  BECOME A SOMMELIER
ITALIAN
CULINARY EXPERIENCE
Learn the classics where they became the classics: This authentic seven-month program, developed by master
Italian chef Cesare Casella, divides your time between our New York or Silicon Valley campuses and the famed
Emilia-Romagna region in Italy. ICC’s Total Immersion education marries classical techniques with a once-in-alifetime travel experience for the aspiring cook to live and work in one of the most beautiful places in the world.
In ten fast-paced weeks in the U.S., you’ll dive into Italian cooking fundamentals,
authentic ingredients,traditional dishes and language. Under the tutelage of our experienced chef-instructors, you’ll gain a serious working knowledge of classic dishes
ranging from antipasti to la dolci.
Then you’re off to Italy! For nine exhilarating weeks, you’ll study at our sister school,
ALMA, The International School of Italian Cuisine, near Parma. There, you’ll expand
your view of the Italian approach to ingredients-as-star with lessons in history, visits
from master chefs and field trips to ingredient sources.
Week 20 marks the beginning of a stage (apprenticeship) with a highly rated Italian
restaurant, improving your techniques every day. This is not your average internship—without ICC’s connections, it would be extremely challenging to secure the
proper visas, which means your experience can give you a competitive edge.
Students return to ALMA for a final exam evaluated by a panel of esteemed Italian
chefs. When finished, you will have a top-rated European restaurant on your resumé
and memories for a lifetime.
“…the Italian program at ICC is posed near or at the
top—it’s like going to Oxford to study English.”
—Mario Batali, chef/restaurateur
LEVELS
Study in Silicon Valley, CA
·· Knife Skills and Food Safety
·· Cheese & Antipasti
·· Stocks & Sauces
·· Pasta - Fresh, Dried and Filled
·· Pizza & Breads
·· Fish
·· Meats
·· Contorni
·· Desserts
·· Language and Culture
Study in Italy
·· Study in Italy
·· Guest Chef Demonstrations
·· Products & Raw Materials
·· Cooking Practice and Recipes
·· Wines
·· Pastry
·· History of Italian Cuisine
·· Italian Language
·· Field Trips
·· Work in Italy
TUITION INCLUDES
·· Application fee, uniform, tool kit,
books and supplies
·· 10 weeks in the U.S.*, 18 weeks
in Italy (9 weeks at ALMA, 9 weeks apprenticeship)
·· “Family meal” prepared by Culinary
students
·· Housing in Italy
·· Chef demonstrations with volunteer
opportunities
*M-1 nonimmigrant students are eligible for the Italian Culinary Experience at the California campus only.
·· Career Services counseling  LEARN PROFESSIONAL SKILLS  EARN CREDENTIALS  GET IMMERSED IN ITALY
STUDENT
LIFE
“New York City makes my eyes
light up. I’m definitely staying
after I finish.”
CULINARY GR ADUATE ‘09
CALL: 866-318-2433 EMAIL: [email protected] | STUDENT LIFE 11
LIFE AT ICC
ICC is more than a cooking school. It becomes a second hometown where you are surrounded by people
who share the same passion and interests. Enjoy great weather year-round, soaking up the flavor of the
local farmers markets and vineyards, go biking or hiking, or take a day trip to the beach or to San Francisco.
Students work together and with a variety of instructors from all over the world.
At ICC, your education goes beyond the kitchen; you learn how to collaborate with different
personality types and lifelong professional and personal connections.
In a short amount of time, it feels like a family where you are supported and encouraged to
achieve your career dreams.
Carnegie Hall Commencement
How do you get to Carnegie Hall—and how do you become a
great chef? Practice, practice, practice. Upon completion of your
program at ICC, you receive a Grand Diplôme, a credential recognized around the globe. ICC also holds an annual commencement
at NYC’s iconic Carnegie Hall, with chef keynotes such as Thomas
Keller, Bobby Flay and Marcus Samuelsson, that students from
that year can attend. For many, this ceremony is a milestone and
an emotional moment, crossing the stage as parents, friends and
faculty applaud your achievement in a hall filled with toques!
 JOIN OUR FAMILY  LIFELONG FRIENDSHIPS  SUPPORT AT EVERY LEVEL
LIFE AT ICC
HIGHLIGHTS &
OPPORTUNITIES
CULINARY LIBRARY
THEATER & STUDENT LOUNGE
The ICC Library is an invaluable resource to
students and alumni; it is well-stocked with
all the classic books, but also stays current
with the latest print and media. You can even
find out-of-print recipes on the shelves,
as well as cookbooks by alumni. A trained
librarian is also available to assist you.
The ICC Theater regularly hosts lectures
and demos by industry professionals. A
comfortable student lounge and patio area
is available where you can study or simply
relax with your friends.
HOUSING - AVALON CAMPBELL
APARTMENTS
CULINARY BUSINESS WORKSHOPS
In close proximity to the ICC campus,
Avalon Campbell Apartments offers accommodations with fully equipped kitchens, fullsized washer and dryers, a fitness center
and a Junior Olympic-sized swimming pool
and hot tub befitting the California lifestyle.
You’ll have access to nearby public transportation, and it’s a short walk from downtown
district restaurants and shops.
Acquire the business acumen you need to
succeed in the culinary arts. ICC offers
several Culinary Business workshops from
Economics 101 to media training. For your
convenience, workshops are available online
through the student/alumni portal.
CARNEGIE HALL COMMENCEMENT
CHEF DEMONSTRATIONS &
VOLUNTEERING
Watch industry leaders and icons like
Jacques Pépin, John Besh and Dominique
Ansel give cooking demonstrations at our
International Culinary Center Theater. ICC
offers you the unique opportunity to make
career connections through becoming a volunteer at these demos, in a chef demo, and
participating in other off-site food events in
the area like the James Beard Awards.
CULINARY DIPLOMA +
COLLEGE DEGREE
What if you could do what you love and earn
college credits in the process? Through a
unique relationship with the respected NYC
university The New School (known for its
Parsons School of Design), ICC students
can transfer as many as 60 culinary credits
toward a Bachelor’s Degree (or 30 toward
an Associate’s), offering the chance to
get both a culinary diploma and a college
degree. An SAT is not required. These
degree programs offer classes on campus in
New York and online. Students at The New
School work with a faculty advisor to design
a degree that meets their individual goals.
How do you get to Carnegie Hall—and how do you become a great chef? Practice, practice,
practice. Upon completion of your program at ICC, you receive a Grand Diplôme, a credential
recognized around the globe. ICC also holds an annual commencement at NYC’s iconic Carnegie
Hall, with chef keynotes such as Thomas Keller, Bobby Flay and Marcus Samuelsson, that
students from that year can attend. For many, this ceremony is a milestone and an emotional
moment, crossing the stage as parents, friends and faculty applaud your achievement in a hall
filled with toques!
 JOIN OUR FAMILY  LIFELONG FRIENDSHIPS  SUPPORT AT EVERY LEVEL
ONE-ON-ONE
CAREER SERVICES
We are YOUR team: all ICC professional program students have access to a Career Services advisor during
school and throughout their careers. The sole purpose—and pride—of the Career Services team is to help
our graduates succeed at all stages of their career. Our Career Fairs and ongoing placement services are highly
regarded in the industry, and available only to our students and alumni.
The industry is hungry for well-trained cooks with ambition and first-rate skills, and ICC has a track record of
delivering that talent. But it goes well beyond restaurants; our connections span just about every facet of the
industry including TV, publishing, management, research & development, catering, food styling, education
and more.
“I have so much respect for ICC that I hire their
students the day they graduate.”
—David Bouley, chef/owner of award-winning restaurants
At any point in your career, take advantage of one-on-one
career advice and placement services, peruse the online 24/7
Job Menu on our Community portal or attend a biannual
on-site Career Fair. In fact, we see more and more alumni
coming to the fairs on the employer side, returning to hire
students!
“Within 15 minutes [at ICC’s Career Fair], I had spoken
with the Sous Chef from Park Avenue Seasonal and he
invited me to trial the next day. Within two hours of my
trial, they hired me…”
—Culinary Arts ’14 graduate
 PERSONAL CAREER PATHS  POST-GRADUATION SUPPORT  WELL-CONNECTED NETWORK
CALIFORNIA
NEIGHBORHOOD
Between Napa Valley vineyards and the fresh-caught seafood of Monterey Bay and less than an hour’s drive
from San Francisco is ICC California.
Tech giants like Google and Apple as well as Stanford University have established a start-up spirit in Silicon
Valley, and ICC students at the Campbell campus (near Los Gatos) are likewise immersed in starting up their
culinary and wine careers.
Campbell’s array of restaurants, bars and boutiques keeps expanding, and a well-known farmer’s market is held
on Sunday mornings. On their time off, students can soak up the California sunshine by hiking along a breathtaking stretch of Big Sur coastline, relaxing on a beach in Santa Cruz or catching a 49ers game at state-of-the-art
Levi’s stadium.
“I had always wanted to come to California. Not only because of
the sun, beach, surfing and food, but because coming to California
was my dream.” —Culinary Arts graduate
 CALIFORNIA SUNSHINE  FARMER’S MARKETS  HEART OF SILICON VALLEY
INTERNATIONAL
STUDENTS
Everything about ICC is INTERNATIONAL: our name, our roots, our deans/faculty, our alumni network and
our reputation (ICC was selected by the White House to be the presenter of the USA Pavilion at the World’s
Fair—EXPO—in Milan in 2015).
For more than 30 years, students from every corner of the world, representing more than 80 countries, have
flocked to ICC for its high-caliber, fast-track training. The curriculum draws inspiration from international influences, and a Grand Diplôme from ICC is a veritable passport for students to work in first-class kitchens across
the globe.
“Technique makes you believe in yourself,”; explains Chef Jacques Torres. ICC takes students from novice to
professional skill levels in six months, offering a level of support not found at larger schools. Our Total Immersion
teaching method offers intensive hands-on instruction and puts students in the kitchen from the very first day.
An advisor assists throughout the visa process and helps with the transition process, as ICC helps international
students feel at home as they embark on their exciting culinary adventure. all ICC professional program students
have access to a Career Services advisor during school and throughout their careers. The sole purpose—
and pride—of the Career Services team is to help our graduates succeed at all stages of their career. Our
Career Fairs and ongoing placement services are highly regarded in the industry, and available only to our
students and alumni.
The industry is hungry for well-trained cooks with ambition and first-rate skills, and ICC has a track record of delivering that talent. But it goes well beyond restaurants; our connections span just about every facet of the industry
including TV, publishing, management, research & development, catering, food styling, education and more.
Award-Winning International Alumni
Sandy Yoon
NAMED “BEST CHEF” BY SHANGHAI MAGAZINE IN 2014
Elena Reygadas
NAMED VEUVE CLICQUOT’S “BEST FEMALE CHEF IN
LATIN AMERICA”
Didem Senol
NAMED TIME OUT ISTANBUL’S “BEST CHEF” IN 2010
Jason Licker
WON IRON CHEF THAILAND IN 2014
Noppon Bunnak
WON IRON CHEF THAILAND IN 2013
Aditi Handa
AWARDED “BEST NEW BAKERY” BY MUMBAI MIRROR
ESL + Food Certificate Program
Judy Joo
WON IRON CHEF UK
Hooni Kim
FIRST KOREAN-AMERICAN TO RECEIVE A MICHELIN
STAR IN THE U.S. AND A JUDGE ON MASTER CHEF KOREA
Pierre Lamielle of Canada
If language skills are a challenge, the new ESL + Food Certificate program, designed by The New School and International
Culinary Center, allows students to attend ICC after receiving
a high-quality English language education, including a class on
The Language of the Kitchen that serves as an alternative to
the TOEFL.
2X WINNER OF THE “BEST ILLUSTRATED COOKBOOK
IN THE WORLD” AT THE WORLD GOURMAND COOKBOOK AWARDS
 GRADS FROM 80+ COUNTRIES  DEDICATED ADVISOR  ESL + FOOD CERTIFICATE
A TASTE OF OUR
ALUMNI
If the best measure of a school is its alumni, ICC
passes this test with flying colors. Here, a sampling
of how some of our 15,000 graduates translated
what they learned into impressive careers:
BOBBY FLAY
DAN BARBER
DAVID CHANG
CHRISTINA TOSI
Chef, Restaurateur, TV Personality
and James Beard Award winner
Chef/Owner of Blue Hill and Blue Hill
at Stone Barns; Time’s “100 Influential
People”
Chef/Owner of Momofuku Restaurant
Group; Time’s “100 Influential People”
Co-Owner and Executive Pastry Chef of
Milk Bar; James Beard Award winner and
MasterChef judge
PROFESSIONAL CULINARY ARTS ’84
PROFESSIONAL CULINARY ARTS ‘01
PROFESSIONAL PASTRY ARTS ’04
MICHAEL CHERNOW
LEE ANNE WONG
JOSH SKENES
WYLIE DUFRESNE
Co-Founder of The Meatball Shops
and Owner of Seamore’s
TV Personality and Chef/Owner of
Koko Head Café; TV personality
Chef/Owner of Saison (3 Michelin stars);
“Best New Chef” by Food & Wine
Pioneer in culinary technology with
wd~50; James Beard “Who’s Who” Award
PROFESSIONAL CULINARY ARTS
/ ENTREPRENEURSHIP ’08
DAISY MARTINEZ
HOONI KIM
CHAZ BROWN
CHARLOTTE NEUVILLE
TV Host, Cookbook Author
and Instructor
Chef/Owner of Hanjan and Danji,
and judge on MasterChef Korea
Executive Chef of Fatty Crab, Fatty
Cue, Pig & Khao and Seoul Chicken
Cake Designer/Owner, The Fashion Chef
GEORGIA PELLEGRINI
JOHN LASATER
JEFFREY ZUROFSKY
MAME SOW
Author of Girl Hunter and
Modern Pioneering
Executive Chef, Hattie B’s Hot Chicken;
one Forbes’ “30 Under 30 for Food &
Wine” in 2015
CEO/Partner of ‘wichcraft and
Riverpark; entrepreneur
Executive Pastry Chef at The Cecil
and Mintons
PROFESSIONAL PASTRY ARTS ’07
CAKE TECHNIQUES & DESIGN ’11
CALL: 866-318-2433 EMAIL: [email protected] | ALUMNI 17
FAQS +
ADMISSIONS
Do I need prior experience to enroll?
No prior experience needed. We teach our students from the ground up and every lesson builds on the previous one. Our
students range in age from recent high school graduates to older career-changers; the common thread is their passion and
excitement to pursue a culinary career.
Does the school offer financial aid?
Yes; most of our students finance their education using a combination of resources, whether it be federal funds, scholarships
or loans from private lenders. Special sources of funding exist for specific groups including veterans, New Jersey and California residents. Our dedicated financial aid advisors can help you navigate the choices that work best for you.
Can I receive a college degree?
Graduates of ICC’s professional programs receive a diploma; you can transfer as many as 60 culinary credits toward a bachelor’s degree, or 30 credits toward an Associate’s degree, at The New School, a highly respected NYC university that shares
ICC’s approach to excellence in education.
Does the school offer different class schedules?
Almost all of our professional programs offer full-time day and part-time evening schedules.
What is the student-to-teacher ratio?
The ratio is a good indicator of how much personal attention you’ll receive in order to develop your skills. At our NYC
campus, the ratio is a low 12:1 student-to-instructor for Culinary and Pastry programs; in California, the ratio is 14:1 for
Culinary and 16:1 for Pastry.
Do you have housing?
Yes; as an ICC student, you’ll have access to student housing that is reasonably priced, close to campus and offers appealing
amenities. Single and double occupancy rooms are available in both our NYC and California school locations.
Will ICC help me find a job when I graduate? What if I don’t want to work in a restaurant kitchen?
Our alumni network extends to just about every facet of the industry including TV, publishing, management, research &
development, catering, food styling, education and more. All ICC career students have access to a career services advisor
during school and throughout their careers. It’s the advisor’s sole purpose—and pride—to help our graduates succeed at all
stages of their career. The industry is hungry for well-trained cooks with ambition and first-rate skills, and ICC has a track
record of delivering that talent. Our Career Fairs and ongoing placement services are highly regarded in the industry, and
only available to our students and alumni.
SCHOLARSHIPS & FINANCIAL AID
The challenge of funding your culinary education can seem intimidating, even if you know it’ll be the right investment in your
future. But the fact is, a majority of the students attending ICC career programs rely on financial aid, which means you don’t
have to let money stand between you and a first-rate culinary education. We have a team solely dedicated to helping our
students find appropriate sources of funding—we’ll sit with you, walk you through your options and map out strategies for
paying your loan back as quickly as possible.
A range of scholarships is available to assist you with meeting tuition payments. These may be awarded based on financial
need, experience, goals and other factors. Amounts vary from $1,000 to $20,000, and new scholarships are announced
often, both from Friends of ICC (a non-profit organization) and outside sources.
Questions? Email [email protected].
 WE ARE HERE TO HELP  FEDERAL + PRIVATE LOANS  SCHOLARSHIPS
CALL: 866-318-2433 EMAIL: [email protected] | FAQS + ADMISSIONS 18
ICC
NEXT STEPS
Where you choose to study and pursue your passion is more than just the curriculum, the school’s alumni, the
staff or the location. It’s the right mix of all of these.
Come see how ICC provides the confidence, credential and connections to set you on a new career path.
Schedule a private tour and sit in on a class to see if ICC is right for you.
Join one of the most prestigious and successful culinary schools in the world, and become part of our family.
Schedule a Tour at CULINARYCENTER.COM/TOUR
RSVP to an Open House at CULINARYCENTER.COM/OPENHOUSE
Contact Admissions by emailing [email protected]
“We give students both a strong foundation and wings to
fly—and are always there to support and encourage them.”
—Dorothy Cann Hamilton, CEO and founder, ICC
CAN’T WAIT TO GET STARTED? CONTACT US TODAY! www.internationalculinarycenter.com
CALL: 866-318-2433 EMAIL: [email protected] | NEXT STEPS 19

CULINARY SCHOOLS - International Culinary Center

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