International Culinary Center

Discussion in 'Choosing A Culinary School' started by ssulka1999, Jan 17, 2019.

  1. ssulka1999

    ssulka1999

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    I have recently begun looking for a good culinary school for myself, and I was wondering if anyone could tell me their opinion on the international culinary center in New York. It seems like a very prestigious and well respected school from what I could gather off o their website. I would just like some more input. Thank you.
     
  2. Luai Al-Taher

    Luai Al-Taher

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    I have a friend whose graduated from there, only issue is the city itself is not the friendliest of living environments. Check out Le Cordon Bleu, they have a place in Chicago.
     
  3. nicko

    nicko Founder of Cheftalk.com Staff Member

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    These schools are often very expensive what about a local community college. Honestly you don't need to go to the Cord Bleu to learn how to cook vegetables or make stock which is primarily what you will be doing once you get out of school.
     
  4. jam13dfa

    jam13dfa

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    The International Culinary Center, formerly The French Culinary Institute, is a great school! With a prestigious set of Deans and well vetted chef instructors, it's the exact reason why I made my choice to attend. I met Jacques Pepin on the third day of class. Imagine sitting in class and a guy like Jacques Pepin, Jacques Torres, Andre Soltner, and Alain Sailhac walk in to say "hi" and give their tips. This happens so often, sometimes daily. True, it is expensive and not necessary to enter a kitchen. But it does offer an amazing opportunity to network and dive into the deep end of the culinary world. NYC is tough, but it's a love/hate relationship and you will be surrounded by very driven people.
     
  5. chefbillyb

    chefbillyb

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    The International Culinary center is 40K for 6 months........... Walk into one of the best Chefs/Restaurants in NYC and throw 10K on their desk. Ask them to give you a 6 month apprenticeship working under them. Also ask to be considered for a position in the restaurant if the Chef deems you qualified.
    I know this sounds crazy but, if you went to school you would have to work in a lot of restaurants over many years to be considered to even stage at this restaurant.....It's worth a shot but you need a lot of Cajones to do this. This would save you 30K to live on while doing the 6 month stint. A 6 month apprenticeship under a quality Chef in NYC would open doors that the International Culinary Center would probable never open........ChefBillyB
     
  6. jam13dfa

    jam13dfa

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    This is absolutely incorrect information. Many of my classmates, and the classmates ahead of and behind me, were offered and accepted externships to NYC's best restaurants. To include me. The school career counselors maintain very healthy relationships with these restaurants and are talented in student placement. And many of these externships are culminated with a job offer. The school also host job fairs where these talented chefs and human resource managers recruit and sometimes hire on the spot. The Farm to Table Program is closely associated with Blue Hill at Stone Barns and has a one week "field trip". Eleven Madison Park accepts students all the time to trail and intern if the student passes their hands on test. Even if these restaurants didn't hire you for that specific place, they would likely place you somewhere in their group and groom you. And these groups typically have great benefits. These chefs understand, appreciate and support their local culinary schools.