International Culinary Center Recenzje 

From the individual attention from the chefs to the high quality ingredients we used my time at school was top notch. As a second career person it was actually tougher than I thought but that excellence opened doors to me as the food community knows the high standards of the school. Thank you ICC for sending me on a wonderful path.

I had a great experience at ICC as a student and learned a lot. I had a great opportunity to learn from some of the best chefs in the industry.

I have taken several courses and programs at ICC, including the 10-week wine studies intensive, the 1-week artisanal baking intensive, the 3-day charcuterie course, the food writing, and the food styling course. All of the programs I have taken are well-structured, the instructors are talented, experienced and engaged, and you learn along-side a diverse mix of students from around the world.

Extremely over priced tuition for the education you receive. Also google 10 reasons NOT to be a chef before getting yourself into this industry.

It's advertised as a place where employment is guaranteed after graduation, and that is not the case. I was told my program was a specific niche and it may be difficult to find employment. That's not what I was told before enrolling. It's also very expensive and I found the advising team to be less than adequately helpful in placing students in internships and employment.

My experience here was amazing and thanks to ICC I have built the skills and confidence I use today in my business.

ICC is not just a school is a family with is looking after you even when u finish the program. I recommend this culinary program to someone one with is really passion with food. I can tell you that I'm not from America my English it was not perfect but they have so much canines to explain me every questions I ask for . Look to me now😁 I have my own company in 3 years doing private party 🎉 and working for one of the best Jean George's Vegan restaurant. Thank u to all my Chefs thank you ICC

I took Cake technique and Design and loved everything about the class. I learned a tremendous amount of information. The Deans are some of the most wonderful, talented, Culinary people I have ever met. They are warm and genuinely in the students at ICC. Without hesitation I recommend this school.

Apart from its really excellent chef-instructors and renowned "deans," ICC is well-situated to launch its graduates into the most demanding restaurant and food-industry city in the hemisphere. So the combination of training at the school and gaining first-hand experience in the New York City food world in externships, can be about the most expeditious launch available today.

The culinary education that ICC offers is holistic. Esteemed deans and instructors offer guidance and cultivate an attention to detail. The information is well presented and well taught. And the industrial kitchens set the student up for work in the real world. All together a fantastic institute.

I took the wine sommelier intensive and went from a novice to certified in 10 weeks. Amazing.

I LOVED my time at ICC, sometimes wish I could go back for their other programs because that's how enjoyable it was. But, of course $$ is an issue to get back 😂. I took the pastry 6 months course & it was amazing!! I was so impressed how the teachers constantly kept the classes moving similar to a real kitchen. Everything about this place has helped me so much. I guess something that I would've liked is something along the lines of plan out your day prepping, always do it now since my boss has consistently reminded me.

So, for instance: I had a berry sauce on my list,
That should be made sure to thaw first thing.

thinking 3 steps ahead is another thing my current boss has been telling me, plus asking me every so often.

I now work at one of the Top fine dining restaurants in Los Angeles, & love it!!!

I am glad I chose to learn at International Culinary Center with the best teachers,best curriculum and best support system from the school.

I attended the International Bread Program 3-4 years ago. The program itself was very ambitious, heavy work load, high expectation of the students - that's the good news. I like that the school created a structure where a lot was expected of students every day.

I was less enthused by my instructors. While both were very knowledgeable and passionate about bread, I found them both of them less so about teaching. The primary instructor I had was sullen, moody, and at times passive-aggressive. The other instructor was better - really in many ways a good teacher - although he'd leave the classroom frequently and one day he fell asleep while teaching us.

One anecdote that sums up and was characteristic of my experience: One day I mentioned to my main instructor that another student shaped a particular bread better than I. I asked her why and, instead of helping me, she instead said, "Some people are better at shaping than others." I found that response unworthy of a teacher.

Wouldn't change a thing.

My time spent at the then named "French Culinary Institute" was wonderful, exciting and full of amazing instructors. I enjoyed every minute of every day learning my craft and meeting new friends. I would do it ALL over again in a minute!.

Truly lovely experience.

My six months of culinary school provided just what I needed to enter a highly competitive and demanding career. I was able to transition from line cooking and catering to management. I have hired many culinary graduates from various schools over the years and always found that my training was comparable if not superior to their education. ICC sets high and exacting standards and instilled in me a passion for excellence to which I still adhere in my career. I highly recommend ICC for the serious culinary student.

The ICC is a great school, because it gives you hands on experience with almost every aspect of the culinary industry within a short amount of time. However, I feel like a lot of people expect to become a professional chef right after they graduate, which is completely ludicrous. It takes years and years of experience to become a professional chef. ICC can give you the tools and the knowledge to get you started in a career as a cook, but you are not going to get the necessary experience at ANY school to become a decent professional chef. I think the biggest misconception is the difference between a chef and a cook in a professional kitchen. Just because you might be a good cook does not mean you are going to be a good chef. With that being said, the ICC is a step in the right direction and it can open a lot of doors for you if you want to pursue a career in the culinary world, but it is only a small part of the long journey ahead of you.

In 1988 at the age of 30, I left my job in the corporate world to pursue a career in the Culinary Arts. With no previous experience, I was hired by Catherine Alexandrou, owner and chef at Chez Catherine located in Westfield, N.J.
At her urging I enrolled into what was then FCI. From day one it was a full immersion of hands on basic French cuisine. The instructors and training were first class, making the transition into the profession simple and enjoyable.
Upon graduation, the job network was amazing. My first level instructor got me a job working for a friend of his who was the caterer on a movie set being filmed in N.J. I also went on to work for FCI graduate Sam Cooper(union place, Summit N.J., Peregrines', Atlantic City N.J.), and former instructor Ken Marcotte(Ken Marcotte, Westfield N.J.).
With this background, I was able to forge a career in the Seattle area working in diverse cuisines ranging from Pacific Northwest to French and Southern Italian. I can't think of a finer way for anyone interested in the Culinary Arts to start their career.

The Intensive Sommelier Training program was immersive, fun & by far the most intellectually stimulating course I've ever taken. I wish I could go back & sit in on those classes all over again!