About Us

• Welcome to The FCI
• Meet the Faculty + Staff
• Watch Chef + Alumni Videos
• Why Choose The FCI?
• FAQ's
• Giving to The FCI
• Jobs at The International Culinary Center
• Directions to The FCI

Tour the School

Our Courses

• Careers
  • Classic Culinary Arts
  • Classic Pastry Arts
  • The Art of International Bread Baking
• Amateur Courses
  • Culinary
    • Culinary Techniques + Advanced Culinary Techniques
    • Charcuterie, Pâtés & More
    • Essentials of Fine Cooking
    • Harold McGee Lecture Series
    • Knife Skills, Deboning & Filleting
    • Tapas Essentials
  • Pastry
    • Chocolate Desserts
    • Chocolate Truffles, Bonbons & More
    • Fondant & Royal Icing
    • Decorating with Chocolate
    • Pastry Techniques
    • Sugar Paste Flowers
    • Tarts & More
  • Bread
    • Artisanal Bread Baking
    • Breakfast Breads, Pastries & More
    • Parisian Breads
    • Whole Grain & Flat Breads
  • Wine
    • Food & Wine Pairing
    • Fundamentals of Wine
• Advanced Studies
  • Business Development
    • Restaurant Management
  • Wine Studies
    • Fundamentals of Wine
  • Culinary Technology
    • Sous-Vide Intensive
    • Magic Potions: Hydrocolloids
    • Harold McGee Lecture Series
  • Food Journalism & New Media
• Purchase a Gift Certificate

Financial Aid

• Financial Aid Programs
• Scholarships
• How to Apply
• FAQs
• Helpful Links

Alumni+Careers

• Career Planning
• Careers Outside of the Kitchen
• Featured Alumni + News
• Alumni Ambassadors
• Outstanding Alumni Awards
• Update Your Contact Info
• Contact Office of Alumni Affairs
• Employers Post a Job
• FCI Community Login

News+Events

• News + Events
• Private Events
• New York Culinary Experience
• Helpful Links
• Press Room

Books

• Fundamental Techniques of Classic Cuisine
• Fundamental Techniques of Classic Pastry Arts
• Love What You Do

L’Ecole

Blogs

• The Hot Plate
• Cooking Issues
• Love What You Do