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
ICC remains a top notch New York institution for anyone involved with or thinking about getting into the culinary or hospitality trades.
They offer complete degree programs as well as certificates, workshops and seminars on all aspects of cooking and hospitality.
I had a great experience here in a night school program for classic culinary arts.
I took the four and a half hour Secret of Spice class. The chef and the students who volunteered to help were patient, extremely helpful and thoroughly made even the students who were cooking-challenged feel competent. On top of a great class experience, there are a few things that were totally enlightening. And thus, I will never purchase store bought pasta again. I will invest in a spice grinder. I will use the whole seeds and fresh herbs whenever possible. Because, I learned that cooking is like working with computers: Garbage in, Garbage out. If you want a good time, a spiffy blue apron and chef's hat and a chance to learn something, try a class. It is worth it.
One word: AMAZING! More than what I expected. I'm by no means a cook and even I did great. The instructor Shari was the sweetest ever. It was SO much fun and I learned so much. Definitely going back!
Awesome place to learn not only cooking but also to respect different cultures.
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.
I attended back in the late 80's. I have to say too many people think that attending and graduating means an instant career. What I was after was a solid foundation. I was already experienced in the business and passed on an opportunity to apprentice with a Top New Orleans chef to attend the then
FCI. I got what I came for which was structure, discipline, and a solid grounding in technique.
I do not regret passing on New Orleans. I was blessed by working with world class talent and benefited greatly by what they taught me. A tip: be reverent in your approach to the art and skill of the culinary field and the Chef will respect your effort and reward you as well.
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.
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.
frenchculinary.com
