The French Culinary Institute (now part of ICE)

About

The French Culinary Institute (FCI), founded by Dorothy Cann Hamilton in 1984, was a renowned culinary school known for its rigorous focus on French technique as the foundation of culinary education. It was later rebranded as the International Culinary Center (ICC). FCI/ICC was celebrated for its hands-on learning approach, emphasizing discipline and quality in culinary arts. The school's curriculum expanded over time to include various international cuisines and specialized programs like bread baking, cake decorating, and wine studies. Notable alumni of FCI/ICC include Bobby Flay, Dan Barber, Christina Tosi, and Wylie Dufresne, among others. These alumni have made significant contributions to the culinary world, with many going on to open successful restaurants and appear on prominent food television shows. In 2020, ICE entered into an agreement with ICC, integrating its programs and legacy into ICE's campuses in New York and Los Angeles. This collaboration ensures the continuation of FCI's educational excellence and commitment to hands-on learning, now under the umbrella of ICE.