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International Culinary Center
The International Culinary Center was founded as ''The French Culinary Institute'' by Dorothy Cann Hamilton in 1984 and has campuses in New York City and the San Francisco Bay Area. The facilities include professional kitchens for hands-on cooking and baking classes, specialized wine tasting classrooms, a library, theater, and event spaces. ICC has several renowned chefs as its deans including Jacques Pépin, Jacques Torres, André Soltner, Alain Sailhac, David Kinch, Emily Luchetti, Cesare Casella and José Andrés.
In addition to its 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'', the latter two also winning James Beard Awards in 2010 and 2009.
==Locations==
ICC offers educational instruction in the SoHo neighborhood of New York City and Campbell, CA with an auxiliary campus in Italy.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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