At the International Culinary Center, we love any excuse to celebrate French food and wine — we were founded as the French Culinary Institute after all! So this March, we were thrilled to participate in the Goût de France festivities with the French Consulate as they expanded the Official Good France Day, March 21st, into a 4-day festival celebrating la cuisine Provençale all around New York.

For our first ICC Alumni Spotlight of 2017, we caught up with Professional Culinary Arts alum chef Rodrigo Schweitzer. Explaining why he felt attending the International Culinary Center in New York was the right choice to pursue his culinary dreams, the Brazil based chef elaborates on ICC’s full immersion program. Learning the fundamental techniques and skills for success in only 6 months, an international student such as Rodrigo has the potential to save thousands of dollars in living expenses and tuition when making their culinary school decision.

Inspired by the catchphrase of one of their former Chef Instructors, the name “Far Out Catering” captures the idea of achieving the unimaginable. Coming from two completely different backgrounds and with over a decade in age difference between them, Kiah and Carla have taken their culinary education and quickly made real world application.

Judy Joo is one of the four Iron Chefs for the UK and the former executive chef for The Playboy Club London. In 2014, she opened Jinjuu, a high-end restaurant that specializes in Korean-inspired food.

After my graduation from the ICC in December 2014, I began looking for jobs in the area as a sommelier. Not sure exactly what I wanted to do with my certification, but having experience in both front and back of house in restaurants, I visited the ICC to get some guidance.

Christina Tosi is a pastry force to be reckoned with — the two-time James Beard Award winning pastry chef and graduate of our Professional Pastry Arts program is known for pastry confections that seemingly break all the rules! While the Milk Bar co-founder, MasterChef guest judge, and featured chef of Netflix’s "Chef’s Table: Pastry" juggles an already busy schedule, she has still found time to author three deliciously inspiring cookbooks — "Momofuku Milk Bar, Milk Bar Life: Recipes and Stories ," and "Milk Bar: All About Cake."

Andrew Zimmerman, executive chef at Michelin-starred Sepia in Chicago, graduated first in his class from the International Culinary Center (ICC), then The French Culinary Institute, in 2000.