Wish I could do Culinary Arts again! Perhaps Bread/Pastry next? ICC's program is awesome! Tough yes- but worth the time, effort, and $. Fabulous Chefs, workshops, students, network and job opportunities. As with everything in life- you get out what you put in. I highly recommend this program to anyone; from those looking to enter the business to those looking to fine tune their skills.

Fabulous My time spent at the then named "French Culinary Institute" was wonderful, exciting and full of amazing instructors. I enjoyed every minute of every day learning my craft and meeting new friends. I would do it ALL over again in a minute!. Truly lovely experience.

I 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.

Am I glad that I went to culinary … Am I glad that I went to culinary school? I suppose so. I learned a tremendous amount, but not without plenty of hiccups - mainly from a handful of rude staff - along the way. For the most part, the instructors were good, but there were two who were absolutely atrocious - the reason I chose not to pursue a career in the industry.

Pre ICC In 1988 at the age of 30, I left my job in the corporate world to pursue a career in the Culinary Arts. With no previous experience, I was hired by Catherine Alexandrou, owner and chef at Chez Catherine located in Westfield, N.J. At her urging I enrolled into what was then FCI. From day one it was a full immersion of hands on basic French cuisine. The instructors and training were first class, making the transition into the profession simple and enjoyable. Upon graduation, the job network was amazing. My first level instructor got me a job working for a friend of his who was the caterer on a movie set being filmed in N.J. I also went on to work for FCI graduate Sam Cooper(union place, Summit N.J., Peregrines', Atlantic City N.J.), and former instructor Ken Marcotte(Ken Marcotte, Westfield N.J.). With this background, I was able to forge a career in the Seattle area working in diverse cuisines ranging from Pacific Northwest to French and Southern Italian. I can't think of a finer way for anyone interested in the Culinary Arts to start their career.