Founded by Dorothy Cann Hamilton in 1984, for more than 25 years, the French Culinary Institute in New York City was a reknowned culinary school teaching the fundamentals of Western cuisine through its hands-on Total Immersion curriculum. With a world-class facility, a distinguished faculty, and a celebrated restaurant, the FCI was among the leading schools of its kind. In 2012, reflecting a broadening of its curriculum, the institute was renamed the International Culinary Center (ICC).
In 2020, the ICC merged with the Institute for Culinary Education, which has campuses in New York and California.
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