Levels 1 and 2 of the Professional Culinary Arts program were the fundamentals; the preparatory levels that teach you all the proper techniques and terminology you need to survive in a professional kitchen. Then there was level 3 … the boot camp.

Chloe Zale wrote this while a student in ICC’s Culinary Arts + Farm to Table program. She chronicled her culinary school experience in depth on her blog Chloe Cooks, sharing her favorite cooking tips and hilarious anecdotes along the way. The following post is about Chloe’s 10 days spent on family meal, which was the production cooking module of Level 3.

Raise your hand if you’re a self proclaimed chocolate lover! Whether you enjoy dark or milk chocolate, bon bons or bars, single-origin or blended, we can all agree that chocolate sparks joy in our lives. But do you know how cacao is turned into one of the most beloved treats in the world?

In January, students from ICC's Professional Culinary Arts program with Farm-to-Table extension journeyed to Flushing Avenue in Brooklyn to visit Square Roots. Co-founded by ICC alumnus Kimbal Musk in 2017, Square Roots is an urban indoor farm growing local, real food while training the next generation of leaders in agriculture.

International Culinary Center’s more than 15,000 alumni are making headlines around the globe in cities big and small, working in virtually every facet of the culinary industry, including restaurants, management, catering, food styling, business, TV, publishing and more. Some of our trailblazing alumni include pastry innovator Christina Tosi, Emmy Award-winning celebrity chef Bobby Flay, restaurateur David Chang and farm-to-table activist Dan Barber.

Lani Halliday of Brutus Bakeshop and Woldy Reyes of Woldy Kusina are renowned Brooklyn chefs known for their innovative and collaborative projects.

The founder of the American Institute of Wine and Food, Pépin has influenced the global culinary community time and again with over 20 cookbooks and numerous television series, including his latest nationally airing series "Jacques Pépin: Heart & Soul" and accompanying companion cookbook, "Jacques Pépin Heart & Soul in the Kitchen," both out in fall 2015. Most importantly, Pépin shared his knowledge and expertise through teaching at the International Culinary Center.

November has officially been named as National Entrepreneurship Month, with the official day of recognition for Entrepreneurs’ Day landing on Tuesday, November 21. Throughout the years, the International Culinary Center (and formerly the French Culinary Institute) has provided the technical training to give students and hopeful entrepreneurs the opportunity to have their ideas flourish into reality.