The International Culinary Center

Too bad this restaurant will close in the late fall. I wonder what the cooking school, which I believe is not closing, will do with its food? I hope they’ll supply City Harvest; if so, those in need will get gourmet eats!
Anyway, went with cousins on a Saturday evening. We had a rather early reservation, 5:30, and we were the first table seated for dinner. They filled up pretty fast, though! One of our party uses a wheelchair, and the staff couldn’t have been more accommodating, getting her into and out of the place via their ramped side door. Plus, there’s a pretty accessible restroom.
Once you order, the amuse bouche comes out. On this evening, it was a very tasty little cup of cold cucumber soup. And the bread… sigh…wish I could avoid it, but the butter on the bread calls me.
So, the meal. They offer 3 or 4 courses. The 4-​course option gives you either two appetizers or two entrees! One of us chose two entrees; he had a fish entrée and the pappardelle with duck. Liked both. I chose two appetizers, the asparagus terrine and the salmon tartare. The terrine was teeny-​tiny. The waiter did tell us that it’s their smallest app, but really? It’s an inch-​square piece cut into triangles, and you are served just one of those triangles! Barely a taste. Disappointing. But the salmon tartare sort-​of made up for that; my husband and I shared it, and it was enough for us both, plus very good!
My entrée was the duck breast, medium rare, and it was absolutely delicious! My cousin had the same, and my husband also had a fish that he loved.
So, um, desserts… don’t skip! My cousin and I shared an espresso martini, first of all, which was just yummy. Then, we shared the crème brûlée and another (uh-​oh, for the life of me I don’t remember what it was… should’ve finished this review the morning after!). I do recall that everything was terrific!
SO, get here before they close for good! The service is incomparable, the food magnificently good…

I attended the Teen Culinary and Pastry camp this summer as well as last year. I really enjoyed both programs immensely. I cooked a bit at home prior to going and this further expanded my knowledge of culinary and pastry arts. However many students in my class were cooking for the first time and found it equally enjoyable. My highlight was making crepes and learning how to flambé. Having a set of professional tools to take home is super special. The instructors which are all trained Chef’s are very informative and kind. I learned a great deal from everyone and will be back next summer.

I had a life changing experience at the International Culinary Center. I came to the school with no professional culinary experience and less than a year and a half later, I have developed the skills and the discipline to be a leader in the kitchen. The classes are small which allows for plenty of personal attention. I started with the Classic Culinary arts program which taught me all things savory. After culinary, I enrolled in the pastry program. I originally pursued pastry so that I can work any station in a kitchen, but the program gave me a real love and appreciation for it. Since graduating, I have been working as a private chef while also working at some of the best restaurants in New York. I use the skills and techniques that I learned at ICC everyday in my professional career.

This is quite the place I have to say ! The people, the service, the food. It is top notch. As if everyone of them has OCD and ADD and their on point from beginning to start. You can take courses here, work here, or even hire them for events! The multi task of tasks. I only put a star down mainly because you need a card to go EVERYWHERE. Which is a bit of a pain. Unless you work there. Then that be great. Another reason is one of the workers there mention that the street parking was park-​able at the time that I was there. Partially my fault on that for not reassuring myself by reading the parking signs. BUT STILL! RAWR! *Eats the star up!* Don’t tell people it’s park-​able. When it’s not! Especially if your a coordinator. ALL IN THE DETAILS, MANGS! But, I forgave him. He fed me goodness and was good company.

Top notch school. I am currently a student and for anyone who is even thinking about going to culinary school, without a doubt I suggest you come and visit ICC. The second you step foot in the building you will know that this is the school that you should be going to. Great curriculum, amazing chefs and a staff that truly supports their students. Come to ICC!

As a past graduate, I was able to gain a solid foundation in classic culinary arts, which I continue to build upon today. The chef-​instructors were highly experienced and dedicated, as well as the administrative staff – especially members of the career services department, who are always willing to help in achieving your next career goal. The most fun I’ve ever had in school! Highly recommended.

Great experience. Solid foundation to cooking. Not the same as cooking in a restaurant obviously but a stepping stone. Wonderful resources including the library and student services.

I’m currently a student of the 6 month classic pastry arts program and have also completed the 2 month bread program with chef Bryn and the awesome chef Johnson. The bread is hands down some of the most delicious bread you have ever tasted. The ovens are proper bread ovens so you learn to load them and use the proper equipment. You also obviously come away with a manual of over 200 different bread and produce them all in class so you leave feeling confident in your abilities.
The pastry program is good. You will work with a variety of chefs so learn styles and techniques from different people. I preferred some chefs over others. The content is good and includes units on (for me) less relevant things to my career such as sugar pulling and pastillage and not quite as much on gâteaux’s. It is also hideously expensive. All in all if you can afford it and are certain this is what you want to do then go for it.
I have surprised myself at what I have been able to achieve and feel proud of being a part of the school. Interning whilst you are studying will help you gain confidence out side of the classroom.
Leave any arrogance or preconceived ideas about how good you are in the kitchen at the door.

Best Cooking School in New York City.

I love the International Culinary Center!
I decided to come here for the Professional Pastry Arts Program after researching and talking to several chefs and friends. I couldn’t have had a better experience. Everything is great. From the moment you arrive you know you made the right the decision. The staff is super friendly and ready to help you with whatever you may need.
The chef instructors are incredible and you get to learn hands-​on how to make everything. You have plenty of supplies, ingredients, tools but above all knowledge from chefs that have been working in kitchens for years. People that are really passionate about their work and their career.
I didn’t want it to be over. Reason why after working at some of the best bakeries in New York I decided to come back for the Professional Bread Baking Program. Wow! It is simply amazing.
Can’t recommend this school enough. Great connections are made here, and amazing skills are learned. Simply the best!
Will continue to come for advice, help, ideas, or simply to say hi, because you become part of something great.

I attended the Rose wine dinner at L’Ecole last month hosted by Master Sommelier Scott Carney — it. was. amazing. First and foremost i learned so much about Rose and the different varietals, the different regions and the different flavor palates. I can now say I am a Rose lover!
The meal was also incredible. The crab zuchinni flower dish still resonates in my mouth as one of the most delicious and interesting things I have ever eaten. The final dish, the chicken/​duck was cooked perfectly and was so juicy and moist, I would come back to the culinary center for cooking lessons!

I recently took a cooking class for a nice sum of $ 195 with Dave Martin. Steep right? The food itself was fantastic and for that price we had a delicious meal and even brought some home for a snack the next day.
Most of the cooking was cooked by Dave Martin. We did some chopping and picked up a few cooking techniques; and the class provided us with trainees to come to our stations to help out. That was the nice part. They did a lot of the prep work, so the coordination was excellent.
My 3-​star rating is strictly for the teaching. Dave is an excellent chef, but that skill didn’t quite translate into how well he conducted the class. The entire session felt rushed and stressful. The lack of A/​C in the kitchen played a huge role too. I realized it was Friday and it was late, and it was a heavy duty menu. Still, having fun and enjoying the class is part of the experience… and that did not even come close.
Next time, stay home and watch FoodTV. You’ll get the same technique and it’s free. Use the money spent for the cooking class to go out to a restaurant instead.

So I’m not a student or anything at the International Culinary Center… but from what I saw and experienced the other night at a private event, I would like to be.
This place makes me want to take a recreational class in baking or cake decorating or knife sharpening, anything! There are (large!) classrooms after classrooms filled with all the cooking equipment you would ever need to learn with and a pantry that not even Remy and his family could clear out.*
With an impressive alumni roster, staff roster, and guest chef roster, you know you can’t be steered wrong with their instruction in perfecting the skills and know-​how needed to become an expertise in the culinary world.
*FYI I make a lot of Disney references. Keep up.

Admittedly, I have not yet taken a class here. But after attending a Unilocal event that included a wonderful risotto preparation demo by the Dean, tour of the facilities, and a couple of drinks at the restaurant where many of the students get hands-​on work while completing their courses, I am pretty sold on their various programs. the ICC is the only school in the country that provides students with the opportunity to study abroad (in Parma, Italy), and seems to have remarkable job placement.
They also have a wide array of recreational courses (anything from knives to cooking to sommalier) that I might end up dabbling in when I finish my art class. Based on the knowledge, passion, and beautiful facilities I was shown during my visit to the ICC, I would highly recommend it to anyone seeking to take a recreational course in the culinary arts.

Less than 24 hours after last night’s Unilocal Elite Italian Cooking event and I have spent more time day dreaming of a trip to Italy than doing * real * work. The dean of the school, Cesare Casella, ran the course and his authentic Italian accent had the class in stitches as he tried to explain why «$hitty wine equals $hitty risotto.» He apparently used great wine because the risotto turned out perfectly.
The Institute’s new School of Italian Studies offers a program that has aspiring chefs studying in New York for 9 weeks before they head to Parma for another 18 weeks. During these 6+ months, students master everything from pasta to fish to pastries to wine. I wish I could cook because I’m seriously contemplating dropping out of grad school to enroll in the Institute. (Sorry, Mom and Dad!). In the meantime, I plan on signing up for one of the recreational courses offered.
As if a trip to Italy and the promise of chopping, stirring, and frosting alongside Michelin-​recognized chefs does not appeal to you, consider the stars that the Institute has produced. Pictures of alums like David Chang line the walls and I kept hoping Bobby Flay would pop out of one of the beautiful cakes the students were decorating (a girl can dream …).
Of interest to Unilocalers: I found a «food blogging» course on their website. In case your Unilocaling needs some fine tuning…

I am writing this review as the delicious food that I had at their dessert tasting party (for students in the pastry arts) is digesting in my tummy. My boyfriend is in their nine month pastry program. This is a variant on their career program for the pastry arts (there is a nine month and a six month version of the program).
My introduction to The FCI (short for French Culinary Institute) began with a tour I took of the school almost one year ago. Everything from the sourdough bread that they gave us to take home (from the bread school, of course) to the dinner we had that night (made by the students) at L’Ecole — The FCI’s restaurant — were amazing. I was impressed by the food which came across at professional level standards. To know that it was made by students made it that much more amazing.
This school definitely pushes you. Some nights my boyfriend (who is in the night course) doesn’t come home until 11:30 pm. But he is interning in a Michelin two star restaurant, and after this evening’s dessert tasting, I am sure that great things will come from this training.

I went here last week for a tour of the school, and all I can say is that it was amazing!
Christine showed me around, she was extremely informative & nice. I got to peep students in the kitchens and see their creations. All of the smells wafting from the place made me sooo hungry. The chef– instructors were pleasant as well. Any questions I had Christine was ready with an answer. She even invited me to sit in on a class & see a demo with the incredible Jacques Torres!
I definitely want to attend this school.

I took the 15-​hour Knife Skills course at the ICC’s Recreational Division. I’ve been a self-​taught amateur cook for the past decade and felt it was long overdue to get some formal training. This was my first culinary class in any setting, and it was a humbling and exhilarating experience.
The administrative portion of the class needs work; not enough orientation at the first class regarding our key cards (needed to enter most areas of the school) and layout. When many had problems with the key cards, the staff seemed indifferent.
The teaching staff, on the other hand, were very serious. This was a hands-​on course, and to my surprise, we not only learned many different cuts, with plenty of opportunities to practice, we also used the foods we cut in preparing a few dishes per class. We often worked in teams of 2 to prepare one dish, but it was designed so everyone could practice all the cuts demonstrated. I felt our instructor was very competent. The classes went by quickly, and we were kept very busy.
Its probably best if you knew your way around the kitchen before taking this class; basic competence is needed to keep up with the instruction, food prep, and general pace. High quality equipment and foods available.
Included: 4 Mercer knifes, peeler, sharpening steel, storage roll, chef’s uniform (coat, pants, apron, cravat, cap), and lunch
Well worth the cost and time investment. I am definitely going to sign off for more recreational courses.

One of the best, if bot the best culinary and pastry programs in the country.
As a graduate I feel very proud and well prepared…
It’s really fast-​paced. U learn EveRYThiNG in only 6 months…
I highly Recomend it to anyone that’s looking for a culinary school.

I darn-​near enrolled here back in 2000 but decided to go a different route. In any case, I have a big place in my heart for FCI and L’ecole and all the Chef-​Instructors and students who make up this great community.
Tuition is sky-​high so you’d best be serious before enrolling.
You will get to meet wonderful chefs and restaurant managers/​owners («front of house») people while studying here.
It’s truly an investment in your career and your future.
You will work your a$$ off, too!