The International Culinary Center was founded as The French Culinary Institute by Dorothy Cann Hamilton in 1984 and has locations in New York City, the San Francisco Bay Area and Parma, Italy. The facilities include state-of-the-art, multi-million dollar industrial kitchens for hands-on cooking and baking classes, specialized wine tasting classrooms, libraries, theaters, and event spaces. The Center boasts some of the most world-renowned chefs as its deans including Jacques Pépin, Jacques Torres, André Soltner, Alain Sailhac, David Kinch, Emily Luchetti, Cesare Casella, José Andrés, and Alan Richman. In addition to its premier culinary education, The International Culinary Center has published three cookbooks, most recently The Fundamental Techniques of Classic Bread Baking and the James Beard award-winning books, The Fundamental Techniques of Classic Cuisine and The Fundamental Techniques of Classic Pastry Arts.
Read more about International Culinary Center: New York City Campus, Courses of Study At New York Location, California Campus, Courses of Study At California Location, Parma Campus
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