Excellent
Based on 62 reviews
Honesty, pricing, process and quality scores appear once 5 customers have rated them.
International Culinary Center®, founded as The French Culinary Institute in 1984, is a global leader in professional culinary, pastry and wine education in NYC and Silicon Valley, CA. Our Total Immersion curriculum has revolutionized the culinary industry by giving dedicated students the equivalent of a two-year apprenticeship in as little as six months. ICC’s hands-on education provides students with real-world skills to maximize career-readiness for any aspect of the culinary industry. With a network of 15,000+ alumni, including Bobby Flay, David Chang and Christina Tosi, students gain the credentials, confidence and connections to chart a rising culinary career.
International Culinary Center (internationalculinarycenter.com) has 62 customer reviews on Folks Told, with an average rating of 4.6 out of 5.
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Leah B.
Am I glad that I went to culinary school? I suppose so. I learned a tremendous amount, but not without plenty of hiccups - mainly from a handful of rude staff - along the way. For the most part, the instructors were good, but there were two who were absolutely atrocious - the reason I chose not to pursue a career in the industry.
PM
The educational experience was good but expect little support for finding jobs if you don't live in the NYC or other very large metropolitan area.
KRISTIN
It's advertised as a place where employment is guaranteed after graduation, and that is not the case. I was told my program was a specific niche and it may be difficult to find employment. That's not what I was told before enrolling. It's also very expensive and I found the advising team to be less than adequately helpful in placing students in internships and employment.
Elliott
I attended the International Bread Program 3-4 years ago. The program itself was very ambitious, heavy work load, high expectation of the students - that's the good news. I like that the school created a structure where a lot was expected of students every day. I was less enthused by my instructors. While both were very knowledgeable and passionate about bread, I found them both of them less so about teaching. The primary instructor I had was sullen, moody, and at times passive-aggressive. The other instructor was better - really in many ways a good teacher - although he'd leave the classroom frequently and one day he fell asleep while teaching us. One anecdote that sums up and was characteristic of my experience: One day I mentioned to my main instructor that another student shaped a particular bread better than I. I asked her why and, instead of helping me, she instead said, "Some people are better at shaping than others." I found that response unworthy of a teacher.
