The French Culinary Institute Information

Credentials, Confidence, Connections In 1984, Dorothy Cann Hamilton founded The French Culinary Institute with a singular goal in mind: to provide superlative French culinary training in New York City in an immersive six-month program. Inspired by the technical school her father created and the premier vocational schools she visited in Europe, she accomplished what many deemed impossible. After 30 years, we are now the International Culinary Center. We count Jacques Pépin, André Soltner and Jacques Torres among our deans and our 15,000+ alumni include Wylie Dufresne, David Chang, Christina Tosi and Bobby Flay, who graduated in the very first class. With locations in New York’s Soho, Northern California and Parma, Italy, and programs that range from Culinary Arts, Pastry Arts and Cake Design to Italian Culinary, Spanish Studies and Intensive Sommelier, ICC is now the global expert in culinary and wine education.