Though it was 16 years ago, I remember my experience at FCI to be a wonderful one. Incredible instructors and support staff and a well designed learning environment.
Review by Shsj2 years ago
Amazing instructors with thorough knowledge. No complaints at all. Perhaps a bit of emphasis on how the real kitchen work, meaning it bit tough in the real world. Long hours and low wages in the beginning.
Review by Laly Hahhahahha2 years ago
I received an excellent education and Chef Sixto Alonso deserves five stars for his excellent teaching and help!
Review by DivinaF2 years ago
Best decision I've made personally.
Review by Lasell2 years ago
I've trained an ICC grad couple of years ago and he said he's never used his serrated knife. He said there were too many kids in the class and was difficult to learn anything. The school's tuition has gone through the roof and I don't feel like it's worth sending kids through it anymore. It just doesn't pay off at the end. They're better off getting an academic degree and just being a stagier and learning for free.
Review by Labrea2 years ago
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.
Review by Zephania2 years ago
ICC has the finest culinary faculty in the world. As a student, you learn from living legends like Jacques Pepin, Andre Soltner, and Jacques Torres. No matter how good a cook you are at the outset, from the day you start to the day you graduate, you learn and evolve more than you could imagine. Plus, the job placement resources reach far and wide. Your return on investment in an ICC education is tremendous.
Review by Andjana2 years ago
Best culinary school to fulfill your dreams. Making you want the desire to go back for more.
Review by Ghayasuddin Wiekens2 years ago
I have taken several courses and programs at ICC, including the 10-week wine studies intensive, the 1-week artisanal baking intensive, the 3-day charcuterie course, the food writing, and the food styling course. All of the programs I have taken are well-structured, the instructors are talented, experienced and engaged, and you learn along-side a diverse mix of students from around the world.
Review by Saranjeet2 years ago
I use my training I received every day and think fondly of my teachers.
Review by Jollies2 years ago
Extremely over priced tuition for the education you receive. Also google 10 reasons NOT to be a chef before getting yourself into this industry.
Review by Timney Nakoom2 years ago
Amazing and excellent. Priceless experience
Review by Mucro2 years ago
Great school and programs, teachers are hands on. Easy to find a job after graduate. L'ecole restaurant provides physical learning experience in the kitchen. highly recommend.
Review by Banner2 years ago
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.
Review by Nessielea2 years ago
It is one of the best places to become a somm. But you need to put a lot of effort to make it happen. Top teachers and great wine tastings
Review by Fowl2 years ago
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.
Review by Lamoura Teliski2 years ago
I had a great experience at ICC as a student and learned a lot. I had a great opportunity to learn from some of the best chefs in the industry.
Review by Chronic2 years ago
Wouldn't change a thing.
Review by Sashka2 years ago
I cannot speak highly enough of the International Culinary Center. My experience there was AMAZING. The Chef-Instructors are so patient and knowledgeable. They are tough and they don't take any crap from you but they are all very positive and encouraging and supportive.You learn techniques which you will employ every day you work in a kitchen. There are there are opportunities to see live demonstrations by important leaders in the food world like Jacques Pepin, Jacques Torres, Ron Ben Israel. There is a wonderful sense of community at ICC. Now that I graduated, I miss it every day and am so grateful for the techniques I learned and the skills I developed at ICC.
Review by ÉoRapÉoFunk2 years ago
The culinary education that ICC offers is holistic. Esteemed deans and instructors offer guidance and cultivate an attention to detail. The information is well presented and well taught. And the industrial kitchens set the student up for work in the real world. All together a fantastic institute.
Review by ASt Derrow2 years ago
Apart from its really excellent chef-instructors and renowned "deans," ICC is well-situated to launch its graduates into the most demanding restaurant and food-industry city in the hemisphere. So the combination of training at the school and gaining first-hand experience in the New York City food world in externships, can be about the most expeditious launch available today.
Review by Daffny2 years ago
My experience here was amazing and thanks to ICC I have built the skills and confidence I use today in my business.
Review by Rénové Glåmseter2 years ago
From the individual attention from the chefs to the high quality ingredients we used my time at school was top notch. As a second career person it was actually tougher than I thought but that excellence opened doors to me as the food community knows the high standards of the school. Thank you ICC for sending me on a wonderful path.