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 at The International Culinary Center include industrial kitchens for hands-on cooking and baking classes, specialized wine tasting classrooms, libraries, theaters, and event spaces. The Center has several 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. The California campus opened in 2011, the Center’s West Coast location is in the San Francisco Bay Area of California located in the town of Campbell, CA in Silicon Valley. It is between the wineries of Napa Valley and the agriculture of Salinas near the Monterey Bay. Their facilities consist of kitchens, theaters, event space and a wine tasting room, which hosts an intensive sommelier training course. The facility is located at 700 West Hamilton Avenue #300, Campbell, CA and occupies the top two floors of its building. The facility is the former location of another culinary school, the Professional Culinary Institute. In 1984 when the school first opened, it was visited by renowned chef Julia Child. Child was sufficiently impressed with the school that she arranged to have it profiled on Good Morning America a week later. Founder Dorothy Hamilton later stated that Child became the “fairy godmother” of the school, “She became a patron of the school the rest of her days.” Awards include Culinary Hall of Fame Induction in 2013 and International Association of Culinary Professionals Awards of Excellence, Vocational Cooking School of the Year, 2012, 2010, 2006.