Kim
GBToo expensive 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.
kee ling tong
GBAmazing instructors with thorough … 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.
Nora
GBI loved every minute if the training. I was trained at the school over twenty years ago when it was called the French Culinary INS. The instructors were amazing knowledgeable experts in their field, precise, patient, and detail-oriented.
Capt. Christopher Jones
GBexceptional Attended Classic Pastry Arts & Art of International Bread Baking. This experience started 19 years ago. Each year since had the pleasure of attending events in the Amphitheater, continuing study in many cuisines. ICC has inspired me in this time with Masters and visiting Chefs from all over the world. The SOHO location is part of this opportunity. It is so convenient.
Philippe De Lamar
RUSuper service Super service , Thank you