International Culinary Center Reviews 

Super service , Thank you

Best culinary school to fulfill your dreams. Making you want the desire to go back for more.

Amazing instructors with thorough knowledge. No complaints at all. Perhaps a bit of emphasis on how the real kitchen work, meaning it bit tough in the real world. Long hours and low wages in the beginning.

I use my training I received every day and think fondly of my teachers.

Am I glad that I went to culinary school? I suppose so. I learned a tremendous amount, but not without plenty of hiccups - mainly from a handful of rude staff - along the way. For the most part, the instructors were good, but there were two who were absolutely atrocious - the reason I chose not to pursue a career in the industry.

Though it was 16 years ago, I remember my experience at FCI to be a wonderful one. Incredible instructors and support staff and a well designed learning environment.

The educational experience was good but expect little support for finding jobs if you don't live in the NYC or other very large metropolitan area.

I received an excellent education and Chef Sixto Alonso deserves five stars for his excellent teaching and help!

Great school and programs, teachers are hands on. Easy to find a job after graduate. L'ecole restaurant provides physical learning experience in the kitchen. highly recommend.

ICC has the finest culinary faculty in the world. As a student, you learn from living legends like Jacques Pepin, Andre Soltner, and Jacques Torres. No matter how good a cook you are at the outset, from the day you start to the day you graduate, you learn and evolve more than you could imagine. Plus, the job placement resources reach far and wide. Your return on investment in an ICC education is tremendous.

I've trained an ICC grad couple of years ago and he said he's never used his serrated knife. He said there were too many kids in the class and was difficult to learn anything. The school's tuition has gone through the roof and I don't feel like it's worth sending kids through it anymore. It just doesn't pay off at the end. They're better off getting an academic degree and just being a stagier and learning for free.

Amazing and excellent. Priceless experience

When I attended FCI (now known as ICC) back in February of '1989, one of the main reasons was because Jacque Pepin was coming on board in the spring. I checked out every other school in the area, including CIA but why would I leave NYC where every talented chef is located on one island. I had already attended college and felt I didn't need another two year school. Their six month program was perfect. You really get your necessary skills out in the culinary world after you graduate. I felt like FCI gave me the basics and it was up to me to hone those basic skills. Over the years, I have reached out to ICC for alumni trips, classes as well as helping me promote my own restaurant. I even was able to inspire an employee too attend ICC 25 years after I graduated.
Attending ICC was one of those life changing experiences that has lead me down a wonderful culinary path.
I currently am hosting a food show for SDPB called Savor Dakota and everything in my culinary life has lead me to this point. Dorothy Cann Hamilton had a wonderful vision and constantly challenged everyone around her. She has left a wonderful legacy.

The faculty is grand! The passion and teamwork they possess makes that a great place to learn.

Wonderful experience in the Icc school, chefs are hard on you but they push you to the mentality which will bring success in a kitchen !

I was trained at the school over twenty years ago when it was called the French Culinary INS.
The instructors were amazing knowledgeable experts in their field, precise, patient, and detail-oriented.

ICC's program is awesome! Tough yes- but worth the time, effort, and $. Fabulous Chefs, workshops, students, network and job opportunities.
As with everything in life- you get out what you put in.
I highly recommend this program to anyone; from those looking to enter the business to those looking to fine tune their skills.

It is one of the best places to become a somm. But you need to put a lot of effort to make it happen. Top teachers and great wine tastings

I cannot speak highly enough of the International Culinary Center. My experience there was AMAZING. The Chef-Instructors are so patient and knowledgeable. They are tough and they don't take any crap from you but they are all very positive and encouraging and supportive.You learn techniques which you will employ every day you work in a kitchen. There are there are opportunities to see live demonstrations by important leaders in the food world like Jacques Pepin, Jacques Torres, Ron Ben Israel. There is a wonderful sense of community at ICC. Now that I graduated, I miss it every day and am so grateful for the techniques I learned and the skills I developed at ICC.