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. New York City Campus includes five floors of facilities. It also includes the Michelin-recommended L’Ecole restaurant on the ground floor, that features fare from Center students, as well as a Culinary Theater that hosts events, forums, and lectures from famous graduates such as David Chang, Bobby Flay, Dan Barber, Wylie Dufresne, Christina Tosi and others. It is located at 462 Broadway, on the corner of Grand Street, in New York City, NY. The International Culinary Center also is home to FCI Catering & Events, which creates and caters both on and off-premise private events. Awards inlclude 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.