A passionate entrepreneur, award-winning educator, and gastronomic visionary, Dorothy Cann Hamilton is one of the most influential forces shaping the American culinary landscape today. Her lifelong passion and relentless pursuit of culinary excellence across the globe inspired the creation of The International Culinary Center in New York City, launching over 15,000 careers, including many of America’s most prominent chefs.

Inspired by the premier vocational schools in Europe she visited in the early 1980s, Dorothy Cann Hamilton founded The French Culinary Institute in 1984. Since then, the school has evolved from a small, well-respected French cooking school to a world-class educational facility where Chef-Instructors impart their craft to the next generation of elite chefs, food professionals, and cooking enthusiasts.

In 2007, Hamilton launched The Italian Culinary Academy and its roster of intensive courses in response to overwhelming demand for the same rigorous education that guides The FCI curricula. Both schools reside in a state-of-the art 70,000-square-foot cooking and educational facility that Hamilton christened The International Culinary Center in late 2006. With its customized kitchen classrooms, library, and demonstration areas, The International Culinary Center is the realization of Hamilton’s vision of a destination where the top talent in every culinary discipline from around the globe frequently visit to hone, discuss, and teach their craft to the next generation of elite chefs, food professionals, and enthusiasts.

In late 2007, this vision came to life when Hamilton consulted with Failte Ireland, Ireland’s National Tourism Development Authority, to refine their two-year program into a nine-month hands-on education curriculum, designed to help with Ireland’s increasing attrition of trained chefs. With the overall goal of increasing the retention of chefs in Ireland, Hamilton’s intensive, hands-on learning technique helped Failte Ireland with their mission to uniquely promote the Irish hospitality industry.

Hamilton’s distinguished career in vocational education and her outstanding reputation for creating innovative programs in gastronomy has earned her numerous awards including a Silver Spoon award from Food Arts Magazine; the 2006 and 2010 IACP Award of Excellence for Vocational Cooking School; Chevalier du Mérite Agricole (Agricultural Merit Knighthood) from the French government; a knighting by the Association Internationale de Maîtres Conseil dans la Gastronomie Française; the Outstanding American Educator award from Madrid Fusion, the Diplôme d’Honneur of the Vatel Club des Etats-Unis, and Dame de l’Anée of the Académie Culinaire de France in 2006.

In 2001, Hamilton received the prestigious Ordre National du Mérite (National Order of Merit Award) from the French government, a designation second only to the legendary Legion of Honor. A past Chair of the board of the James Beard Foundation, and Chair Emeritus of the American Institute of Food and Wine, she was most recently inducted into the Who’s Who of Food and Beverage in America by the James Beard Foundation and was nominated for the Entrepreneur Award of Excellence by the International Association of Culinary Professionals.

Hamilton was also the creator and host of Chef’s Story, a 26-part television series, which debuted on PBS in April 2007, and the author of the companion book, Chef’s Story. The textbooks she conceived for the school—The Fundamental Techniques of Classic Cuisine and The Fundamental Techniques of Pastry Arts—both received James Beard Foundation Awards for best professional cookbook. Her book on culinary careers, Love What You Do: Building a Career in the Culinary Industry was published in the fall of 2009.

After graduating with a B.A. honors degree from the University of Newcastle-upon-Tyne in England, Hamilton spent three years in the Peace Corps in Thailand where she was first introduced to Asian cuisine and fine French dining. She earned an M.B.A. from New York University.

Currently, Hamilton is on the board of Abraham House, a renowned incarceration alternative program and is a Trustee of the Pomfret School in Connecticut.

 
Dazzling. Informative. Inspiring. Chef Jacques's demonstrations are events unto themselves. With his combination of personal warmth, humor, and extraordinary experience and knowledge, Chef Jacques has been a powerful presenter and priceless resource at The FCI since 1988. Prior to moving to the United States, he served as Personal Chef to Charles de Gaulle. In America he worked at the famed Le Pavillon Restaurant before mastering the nuances of mass production, marketing, food chemistry, and American food tastes in Research and Development for the Howard Johnson Company. One of the best known culinary teachers in the world, he's earned a place in the James Beard Foundation's Cookbook Hall of Fame, captured the Foundation's Who's Who of Food and Beverage in America, been recognized for Best TV Cooking Segment and Best Culinary Video, and earned the Foundation's Lifetime Achievement Award in 2005. Chef Jacques won a daytime Emmy award for a television show he co-hosted with Julia Child and is among an elite group that has received the Chevalier de L'Ordre des Arts et des Lettres and Chevalier de L'Ordre du Mérite Agricole, two of the highest honors bestowed by the French government. The founder of the American Institute of Wine and Food, he shares his knowledge through numerous cookbooks and TV series-but most importantly, with you at The FCI.

 
As Executive Vice President and Senior Dean of Studies, Chef Alain can't be missed. He's everywhere, all the time. Adjusting the curriculum. Stopping by classrooms. Counseling you, one on one. Always inspiring both our staff and students to reach for excellence and attain it. Chef Alain began his distinguished career in France, subsequently cooked his way around the world, and ultimately took New York's restaurant scene by storm. He helped Le Cygne capture four stars from The New York Times and brought fame, fortune, and a three-star rating to the legendary Big Apple restaurant Le Cirque. In 1991 he focused his colossal talent and experience on inspiring and training the students of The FCI. In 1997 Chef Alain received the Silver Toque when he was named the Chef of the Year by the Maîtres Cuisiniers de France (Master Chefs of France), an award that places him among the world's outstanding culinary artists. He also has been awarded the prestigious Chevalier du Mérite Agricole and in 2003 was inducted into the Who's Who of Food and Beverage in America by the James Beard Foundation.

 
Chef André shares his artistry through hands-on teaching and career counseling with advanced students. He began his career at the age of 15 at the Hôtel du Parc, Mulhouse, in his native Alsace and later became chef-owner of New York City's legendary Lutèce, which achieved a four-star rating from the New York Times. Chef André has received more than 25 awards, including the prestigious Meilleurs Ouvriers de France, Officier du Mérite National, the Chevalier du Mérite Agricole, the James Beard Foundation Lifetime Achievement Award, and, most recently, the Légion d'Honneur. The co-author of The Lutèce Cookbook, Chef André has served for more than 20 years as Délegué Général of the Master Chefs of France.

 
If an exquisite pastry is like fine art, Chef Jacques is Michelangelo and Rembrandt rolled into one. The youngest Meilleur Ouvrier de France (Best Pastry Chef of France) in history, he spent eleven inspired years as Executive Pastry Chef at Le Cirque 2000 before leaving to open his renowned wholesale, retail, and e-commerce chocolate company, Jacques Torres Chocolate in Brooklyn, NY. Joining our faculty in 1993 as Dean of Pastry Arts, he is the creator of our incomparable pastry programs. Naturally, it features demos for students by the Dean himself. Chef Torres has won numerous awards, including the James Beard Foundation Pastry Chef of the Year, the Chefs of America Pastry Chef of the Year, and Chartreuse Pastry Chef of the Year. He is a member of the Académie Culinaire de France, and in 2003 the James Beard Foundation inducted him into the Who's Who of Food and Beverage in America. Chef Torres is the author of two Dessert Circus books, and many will remember him as host of the Food Network TV show Chocolate with Jacques Torres. In 2004 he opened his chocolate factory and second retail location in Manhattan, Jacques Torres Chocolate Haven. The Jacques Torres Ice Cream Shop opened in 2009, right next door to the original chocolate shop in Dumbo.

 
Chef Casella enrolled in the Culinary Institute Ferdinando Martiniat the age of fourteen, and after graduating, he began transforming his family's restaurant, Vipore, from a local hangout into a well-known regional destination. By 1993, he had earned Vipore a Michelin star and a reputation that attracted patrons from Henry Kissinger to Tom Cruise. Chef Casella was then named Executive Chef of New York's Coco Pazzo and soon launched its sister restaurant, Il Toscanaccio. In March 2001, he opened his first solo New York restaurant, the critically acclaimed Beppe, followed in 2005 by Maremma, a trattoria named for the region in southwest Tuscany, and in 2008 by Salumeria Rosi, a small Upper West Side salumi shop and restaurant. Chef Casella travels frequently between New York and Italy, staying on top of both cultures and culinary scenes. He has also written three books-Diary of a Tuscan Chef, Italian Cooking for Dummies, and True Tuscan-and has appeared on Food Network's Tyler's Ultimate, Molto Mario, and Martha Stewart Living. In 2005, Chef Casella brought his vision and dedication to students of The FCI as our first Dean of Italian Studies. He designed the curricula for our new Italian Culinary courses, including The Italian Culinary Experience, one of the most comprehensive training programs in Italian cuisine, culture, and language found anywhere in the world.

 
His elegant cakes have long been a favorite among celebrities and the style-conscious. As a pastry innovator, Chef Ron has been named the "King of Cakes" by Modern Bride magazine and is the recipient of countless gold medals and certificates of honor in culinary competitions. Chef Ron's confectionary masterpieces have been featured at the openings of the Mandarin Oriental, New York and The Ritz-Carlton and are a highlight of elaborate events at other premier New York hotels such as the St. Regis, the Pierre, and the New York Palace. Modern Bride, Martha Stewart Weddings, The New York Times, and Vogue have all commissioned trendsetting cake designs. His most recent television appearances include Martha Stewart, the Bravo Network, The Food Network, and The David Letterman Show. Since 1999, Chef Ron has been sharing his passion, techniques, and secrets with The FCI's pastry and culinary students through exclusive in-class lessons and exciting demos.

 
Alan Richman is the most decorated food writer in history. He has won 14 James Beard Journalism Awards, two M.F.K. Fisher Distinguished Writing Awards, a National Magazine Award, and a Bronze Star for service in Vietnam. When he received his National Magazine Award, the presenter described him as “the Indiana Jones of food writers.” He has reviewed restaurants in nearly every Communist country (China, Vietnam, Cuba, East Germany), and the Chicago restaurant owned and operated by Louis Farrakhan, head of the Nation of Islam, not known to be a fan of journalists. In 1998, Richman was inducted into The James Beard Foundation Who’s Who of Food and Beverage in America. Currently a regular contributor to GQ, he has also written for The Boston Globe, The New York Times, The Montreal Star, The Philadelphia Bulletin, Bon Appetit, and Conde Nast Traveler.

 
After completing her studies at the Culinary Institute of America, Candy Argondizza embarked on a twenty-year adventure of cooking in New York City. With steady determination and an insatiable curiosity as her guides, Chef Candy challenged herself at every opportunity-which landed her appearances on the Today Show and invitations to the James Beard House. If she had to recommend one cookbook to her students, it would be her most trusted resource, Jacques Pépin's La Technique. Joined The FCI in 2000.

 
To Master Chef Marc Bauer, teaching at The FCI is like being part of a big family of food professionals. He knew he had a calling for teaching since his own culinary education in France, and in the classroom his passion for cooking is infectious. Great chefs Alain Sailhac, André Soltner and Jacques Pépin are his personal inspirations. The FCI is proud of Chef Marc’s numerous awards in Pastry arts, including accolades at the New York food show in 1989 and 2001, and recognition from France-Amerique in 1991. Joined The FCI in 1992.

 
Two very different formative experiences define Chef Sixto Alonso's culinary style: growing up in the traditional Spanish kitchens of his mother and grandmother and working at the Eiffel Tower Restaurant in France's capital city. This melding of French and Spanish styles is part of what makes Chef Sixto so unique to The FCI. Born in Barcelona and educated in Lyon, Chef Sixto teaches students the beauty of simple ingredients and pure tastes prepared in a classic style. An avid hunter, he loves working with venison, and has had his recipe for venison sausage published in the acclaimed outdoor magazine Field & Stream. Joined The FCI in 1995.

 
Chef Pascal Béric hails from Brittany, a region in the north of France famous for its rich gastronomic history. A specialist in charcuterie, he is well served by his hobbies in archery, hunting, and fl y fishing. For Chef Pascal, teaching is a way of passing on tradition, and he emphasizes both discipline and flexibility-two somewhat contradictory ideas that work in tandem to keep traditions alive and relevant in modern culinary art. Joined The FCI in 1997.

 
Chef Philip Burgess boils culinary success down to one thing: commitment. When a chef makes a commitment to care genuinely for his ingredients, his process, and his customer, results of the highest quality are sure to follow. As a chef, he finds few things more satisfying than cooking with fresh vegetables he has harvested from the garden. Chef Philip is a Culinary Institute of America graduate and prior to this he was the Executive Chef for Flik International. Joined The FCI in 2007.

 
As Chef de Cuisine at New York's Dani, Jeffrey Butler's work was praised in the New York Times for his traditional Sicilian dishes with an international twist. Chef Jeffrey's favorite flavors can be found in classic Italian recipes and ingredients-a basic tomato sauce, for example, never goes out of style-and he fondly remembers his most profound food experience sampling fresh artisanal mozzarella in Italy. Joined The FCI in 2007.

 
New York native Wanda Centeno has been with The FCI for almost ten years, and she cites the warm camaraderie between chefs and students as the reason. Before joining the faculty, Chef Wanda was a corporate chef for the Board of Directors at Bankers Trust; during this time she developed her personal style of fusing multi-ethnic cuisines. Quick, efficient, neat and safe: this is her foolproof recipe for a successful working chef. "Keep the passion at a rolling boil but simmer the ego!" she is fond of saying; Chef Wanda guarantees that perseverance and humility in the kitchen ensures continued learning and growth, as a chef and as an individual. Joined The FCI in 1999.

 
After 30 years in the culinary world, Chef Karen Chirgwin's favorite dining experiences are still the simplest ones; in her opinion, nothing beats a picnic in the park with good wine, fresh bread, and artisanal cheese. Of course, her most satisfying professional experiences can't be boiled down so easily. Despite a wide ranging background in restaurants, catering, and private and corporate cooking, Chef Karen knows one thing for sure: For a chef, there's nothing better than a happy diner. Joined The FCI in 2007.

 
Chef Janet Crandall knows a thing or two about making beautiful dishes. Before she was a chef, she was a professional stylist and make-up artist. Ultimately though, she followed her heart back to the food industry, where she had grown up watching her family in the restaurant business. A graduate of The FCI, Chef Janet doesn't shy away from kitchen experiences - some of her favorite moments in the kitchen are the butchering and fabrication of meats and fish. She advises her students to become chefs for the right reasons: Because you love to cook! Joined The FCI in 2003.

 
After a string of uninspiring office jobs, John Cumming found himself powerfully drawn to a career in the culinary arts. His classical French training propelled him to jobs at famous New York restaurants like Daniel, Café Centro, and JoJo's. During this time, he refined his personal philosophy down to a concentrate: "Work hard and smile." He enjoys being part of The FCI faculty that includes his most influential mentor, Chef Pascal Beric. Joined The FCI in 2006.

 
A teenage job as a dishwasher convinced Ray Dawson to pursue a career in the culinary arts. His strong work ethic eventually landed him a position at Asia de Cuba in Los Angeles, where he found himself expediting 600 covers a night as Executive Sous Chef. Never one to shrink from adventure, Chef Ray is an avid hunter, and loves camping and outdoor barbeques. His favorite thing about working at The FCI is the joy of seeing his students appreciate food as much as he does! Joined The FCI in 2008.

 
Years of experience in the field: My first memory of baking was stretching dough for strudel over my mom's kitchen table as a kid. Around 1993 I baked my first wedding cake for a client and never looked back.
Former Position: After art school and service in the army, I had a very rewarding dance career spanning 15 years and three continents.
Year started teaching at The FCI: My first demonstration was in 1999. It took both Dorothy Cann Hamilton and Chef Tina Casaceli a few years to convince me to join the instructors' staff and I'm grateful for their insistence and guidance.
Mentors: Betty Van Norstrand, who taught me the art of sugar flowers and who shares my fun approach to life.
Favorite Cookbook: Anything by Maida Heatter and Rose Levy Beranbaum.
Hobbies: Tango, Travel, and telling tall tales with the ladies above.

 
Jürgen David brings with him the rich history of classic Viennese confections to the Pastry Arts Program. Born and raised in Austria, Chef Jurgen became a certified confectioner by the esteemed Viennese Commission of Confectioners. His determination and creativity has taken him from the 400-year-old landmark, Kvikne Hotel, in Norway to New York’s James Beard House, with many points in between. One of the most enjoyable projects Chef Jürgen ever worked on was the construction of the world’s largest Hershey’s Kiss. Pratice is what he says it takes to be successful in this field. “Never stop learning. Always try to make it better.” Joined The FCI in 1997.

 
As a more recent addition to the faculty, Chef Peter Baldino is pleased to be a part of a professional environment that keeps him immersed in the excitement of cooking. After attending art school, Chef Peter realized he couldn’t shake one little thought in the back of his mind: culinary school. Later, as an award-winning Pastry Chef, his creative background served him well on jobs with Bobby Flay and Bar Milano in New York. His most rewarding moments as a teacher are when he can help a frustrated cook get something right, and his perseverance is an empowering tool he passes along to his students. Joined The FCI in 2008.

 
“Like music, cooking cultivates your soul,” says Chef Christopher Ciresi, who is not only an accomplished chef but a classically-trained cellist as well. As the Pastry Chef at Manhattan’s legendary Plaza Hotel, Chef Christopher created stunningly inventive showpiece work that wowed guests from all over the world. As a Pastry Chef-Instructor, he demonstrates a soulful appreciation and understanding of his craft, and his students are constantly inspired by his boundless energy and global influences. Joined The FCI in 2000.

 
Before becoming a chef, Chef Toni Dickinson danced professionally with the Alvin Ailey American Dance Theater of New York. After great success in the performing arts world, she traded the stage for the kitchen and enrolled in The FCI. This led to pastry work in restaurants like the River Café and Le Cirque, and private catering positions with the Italian Consulate and her own catering company, Amye J’s. She brings her remarkable teaching skills to The FCI’s Pastry Department, where her thoughtful interaction with students challenges them to think—and cook—creatively. Joined The FCI in 1998.

 
Growing up, Lauri Ditunno loved making desserts for her family and friends, so her decision to attend the Culinary Institute of America was the natural progression of her love of cooking. Chef Lauri worked in bakeries in both New York and Atlanta before coming to FCI in 2002. Even when she’s not running around a kitchen, her pace never slows down; she enjoys dancing, jogging, and travel during her time off. Joined The FCI in 2002.

 
Isra Gordon’s twenty-six years of culinary industry experience is an enormous asset to young chefs. In her pastry arts classes, Chef Isra guides her students through their personal transformations into inventive, experienced cooks. While she’s strictly a pastry instructor at The FCI, outside of the classroom she runs her own catering company. She enjoys creating original dishes that draw on the flavors and foods of her native Grenada in the Caribbean. Joined The FCI in 2007.

 
Before becoming a pastry chef, Thomas Jones served in the military for 14 years—by his estimation, an “oddly suitable background for working in the culinary world.” After trading in his camouflage for chef whites, Jones landed premium positions at New York’s Lutece, Daniel and, ultimately, the exclusive Sony Club, as Pastry Chef. His advice to students is always the same: don’t give up and never stop learning. Jones himself makes a point to cook—and live—with continued curiosity; whether teaching in the kitchen, devouring new books on history and science, or volunteering in his community, he dedicates himself completely. Joined The FCI in 2003.

 
With culinary degrees from two different schools and job experience on two different coasts, Chef Joseph Kim has colleagues in almost every corner of the culinary world. It’s no wonder that one of his favorite hobbies is visiting his friends’ restaurants. At The FCI, he loves the dynamic environment created when both young chefs and world-class faculty share the same fundamental passion: making people happy with delicious food. Joined The FCI in 2002.

 
Rebecca Kaiser brings a multitude of experiences to the Pastry Arts program, including advanced degrees in both culinary arts and education. She promotes craftsmanship and creativity as the tools that are just as important to a chef’s success as a sharp knife. Chef Rebecca fosters an appreciation of the classics as much as she inspires her students to venture out with bold new ideas. As for her own tastes, she knows she can never go wrong with a fresh fruit tart topped with a drizzle of crème fraîche. Joined The FCI in 2003.

 
Many of Chef Cynthia Peithman’s best culinary memories revolve around her family: a grandmother’s chicken soup, her mother’s stuffed cabbage, pancakes with her kids. It is unsurprising, then, that she runs her own specialty cake business, Cakeline; after all, cakes celebrate the occasions that bring families and friends together. Chef Cynthia merges her baking talents with her visual arts background to make truly show stopping results, and her wedding cakes are featured in bridal magazines with perennial regularity. Joined The FCI in 2005.

 
It’s not everyday that you get to learn pastry from a former man of the cloth. Chef Kir Rodriguez spent 15 years as a Franciscan monk before leaving to teach high school music and Spanish literature. But this natural-born teacher couldn’t ignore the love of cooking he picked up at the monastery, so he enrolled in culinary school in 1998. His kitchen philosophy speaks to his colorful background: Life is constantly changing, so flexibility, adaptability, and improvisation are key ingredients to success. Now he’s a professional pastry chef, FCI Pastry Arts Chef-Instructor and, on the side, a member of the New York Choral Society. Joined The FCI in 2004.

 
Cooking for a United States President is an honor few chefs will experience in their lifetime. Dianne Rossomando is one of the lucky few. She considers cooking for President Clinton one of the highlights of her career. After graduation from the Culinary Institute of America, Chef Dianne was hired as Pastry Chef at the Lake View Inn, a hotel owned by FCI founder Dorothy Hamilton. Her impressive skill brought her to The FCI in 2000, and she’s been with the pastry arts program since then. Joined The FCI in 2000.

 
While enrolled in a Civil Engineering program in her native Santiago, Chile, Claudia Silva found that she inevitably turned to cooking when she needed to relax. Before long, she had changed the tack of her career entirely, swapping cooking for engineering. Degrees in culinary arts, desserts, and pastry quickly followed, obtained in Chile as well as New York and Barcelona. She promises her students that they don't need to be a Food Network star to have a fulfilling career. She cites her own trajectory of learning and personal growth as the true reward of a culinary education. Joined The FCI in 2006.

 
Bread Instructor Johnson Yu graduated from Paul Smith’s College for Culinary Arts before attending The FCI’s bread program to specialize in artisan bread. After baking at Bouchon and Della Fattoria, Chef Johnson was lured back to The FCI by its supportive environment, inspiring staff, and the opportunities to continue growing as a chef and baker. He advises his students to work hard, but to make sure they are having fun at the same time. Joined The FCI in 2006.

 
Dave Arnold began tinkering with restaurant equipment after earning his MFA from Columbia University’s School of the Arts. For an art project that required a 360-degree view of the inside of an oven, he refabricated a traditional range with glass walls. After meeting Chef Wylie Dufresne of wd-50, Arnold became even more passionate about culinary sciences and focused his inventive skills on professional and home cooking. In 2005 The French Culinary Institute tapped him to head its new Culinary Technology Department. As director, Arnold is dedicated to helping chefs achieve their most ambitious goals using new technologies, techniques, and ingredients. Joined The FCI in 2005.