The International Culinary Center is a global leader in culinary and wine education. It was founded in 1984 as The French Culinary Institute by Dorothy Cann Hamilton and now has campuses in New York City and the San Francisco Bay Area. Each facility includes a professional kitchen for hands-on cooking and baking classes, wine tasting classrooms, a theater, library and event spaces.
Several renowned chefs are deans at ICC including Jacques Torres, Jacques Pépin, André Soltner, Alain Sailhac, Emily Luchetti, David Kinch, Cesare Casella and José Andrés. In addition to offering culinary education, the International Culinary Center has published several cookbooks The Fundamental Techniques of Italian Cuisine, which won a James Beard Award in 2013, The Fundamental Techniques of Classic Bread Baking, The Fundamental Techniques of Pastry Arts the Fundamental Techniques of Classic Cuisine, which was awarded James Beard Awards in 2009 and 2010.
In just six months, ICC takes students from novice to professional skill levels. Their Total Immersion teaching method offers intensive hands-on instruction, which puts students in the kitchen from day one. The school’s deans are cooking legends, and a low student-to-teacher ratio assures that each student get the proper attention needed to succeed. ICC ensures each student gets the support not found at larger schools. The school’s incredible success can be seen in the hiring of 15,000 remarkable graduates, including Hooni Kim, Bobby Flay, Daisy Martinez and more.
Sal Taddeo Jr. is one of the highly successful graduates that studied at the International Culinary Center. He is an experienced CEO and leader in the business world, as well as an entrepreneur. He uses his culinary skills to help raise money for non-profits and volunteers as a chef for various charity groups that provide meals for needy families in the area.