International Culinary Center - New York, New York

MARIA ISABEL SILVA DE GÓMEZ

Estoy encantada porque mi hijo esta allí y desde el primer día el se encuentra super emocionado porque es exactamente lo que prometen!!!!

Evelyn R. Cooke

Always a great time no matter how professional you are. I took just one cupcake decorating class here a year ago and well.. I'm starting a full program next week! Such supporting staff and experiences professors

Heidi Tickle

I had a great experience here in a night school program for classic culinary arts.

Fernando Sanmartin

One of the most scams in NYC they promise you great things. And plus the chefs on level 5 and 6 they treat you worst then the US army. Plus wen you go in for a job in any top restaurant they don’t care if you have a culinary art certificate from the French culinary institute . They mostly care how many years of experience you have in the profesional Kitchen. You better of going straight to a restaurant start as a prep and learn in there then going into debt of more then 50k$ if you can’t get a good job all of that will start killing you specially your credit score. You better off going to college then spending money in this institute. I’m college you will not go I to that much amount of debt at least farsa and scholarships will cover your college tuition. If you fail a level you have to pay huge amount of money to retake that level. You better learning from YouTube all there culinary techniques. Anyone can cook you just have to put the love into the kitchen and you don’t need this institute in order to cook good food.

Dima Hamati

I am currently a student on the 6 month intensive French Culinary Arts program and I really love it.

Being British-Lebanese (I'm an international student), I had initially planned to go to culinary school in London. However after visiting and looking at multiple courses all over the UK I just knew that this was the place for me. The course is the perfect amount of time for a career changer like myself not feel like I'm wasting time. The facilities are the equivalent if not better than anything you'll find in the industry, the chefs are admirable in both their skill and their professional demeanor, and the vibe is one of enthusiasm and support.

Don't be fooled, this course is no joke. Get ready to work hard and learn about every aspect of food and the industry that surrounds it. Here we are taught in both practice and theory of all the different cooking techniques, how to apply them to french cuisine, and how to practice this knowledge in the professional world. Plus we get some really great visiting chef demos (often because the chefs are alumni. Perks.) and unique volunteering experiences like the New York Culinary Experience and The James Beard Awards. The opportunities and support of the school and its wonderful student and careers services teams are there for us during our time on our course, as well as after we graduate.

This is the place to go if you want to learn how to work in the food industry and still love food. I will seriously miss it when I graduate.

Yong Shin

Great experience to learn the foundations of cooking. Excellent instructors and amazing facility. Hard work and diligence required. Not the same as a restaurant experience but very supportive stepping stone. The library is an amazing resource as are the librarians. The student services are extremely helpful and will find you an opportunity any time, any place.

Jax Hubbard

I completed the Classic Culinary Arts program and have nothing but positive things to say about the curriculum, staff, and fellow classmates. ICC has given me a foundation upon which I have been continuing to build. In addition to the talented, experienced, and dedicated chef-instructors, I am thankful to have kept in touch with members of the administrative staff--especially those from career services, who are always excited to hear of your next step, and are more than willing to help get you there--no matter how long ago you graduated. Highly recommended.

Zach Clayton

Definitely regarded as THE top culinary school in New York City, if not the USA. Cooking school is coming under fire recently because grads don't make big $ right out of school. Being a top chef is like being a top musician though... you must pay your dues early on to reap the fame and big financial rewards that come down the line. The full programs at ICC costs significantly less than the 2 year program at other schools, and career-changers can do the program at night or during the day in just six months. The deans are excellent and the staff is incredibly friendly.