Today’s Students, Tomorrow’s Culinary Entrepreneurs

International Culinary Center’s Entrepreneurship Program Provides Fast-Track Education for Budding Entrepreneurs

NEW YORK--()--International Culinary Center (ICC), a world leader in culinary and wine education, announces a newly customizable Culinary Entrepreneurship program designed to launch or scale businesses within the growing food industry. In tune with National Entrepreneur Month approaching in November, the intensive program offers a fast-track for tomorrow’s culinary entrepreneurs.

“There are so many elements in the food business that have to be as close to perfect as possible”

ICC’s project-based approach serves as a fast-paced business school, taking students from initial concept to business plan in just weeks. Focusing on key elements including concept development, finance, marketing and operations, the course introduces students to mentors they can tap into after the program’s completion. The core lessons consist of six in-person sessions (48 hours), supported by 22 hours of online collaboration and 20 hours of topic-specific courses, all of which can be done anytime day or night to suit individual lifestyles.

Instructors are culled from world-class institutions such as Babson College, ranked #1 in entrepreneurship education, and Cornell University School of Hospitality, matched with real-world practitioners such as Jeffrey Zurofksy, partner in ‘wichcraft and Tracy Wilson of Union Square Hospitality Group.

ICC has been teaching food management since 2003. Formerly called Restaurant Management, the course has been expanded to represent food-related businesses beyond restaurants, from food trucks to specialty foods. A survey of career students showed 70% of students hoped to open their own businesses.

Alumni of the program include Michael Chernow of The Meatball Shop and Seamore’s in New York; Rob Anderson of The Canteen in Provincetown, MA; Antonio Barros Biagi of ABBiagi Gelato; Elizabeth Button of Curate and Nightbell in Asheville, NC; and Letitia Young of Lolo’s Seafood Shack in Harlem, NY, who translated ICC business plans into successful businesses.

“There are so many elements in the food business that have to be as close to perfect as possible,” says Chernow. “Cost of goods, labor, consistency, operations, design, atmosphere…the list goes on and on. One of the most important pieces of advice I learned at ICC is to find a mentor, or two, or three. I found most of my mentors through the program.”

Rob Anderson of The Canteen noted: “Everyone likes to remind culinary entrepreneurs that most restaurants fail, but what they leave out is that most restaurateurs open without a solid business plan. If you want to prove the naysayers wrong, open your restaurant with a solid business plan.”

ICC is hosting an Open House at its Soho, NYC, campus on November 19.

For Culinary Entrepreneurship program details, see:

About International Culinary Center (ICC):

Founded as The French Culinary Institute in 1984, ICC is a global expert in professional culinary and wine education, with programs in New York, California and Italy. Graduates include Bobby Flay, David Chang, Dan Barber, Wylie Dufresne, Christina Tosi and 15,000 more under the guidance of deans including Jacques Pepin. Awarded the coveted “School of Excellence” by accrediting commission ACCSC, ICC provides students with the credentials, confidence and connections to chart a successful career. Its founder/CEO has won numerous accolades for her entrepreneurial leadership, and will be inducted into the Academy of Distinguished Entrepreneurs by Babson College this Fall.


For International Culinary Center
Meredith Sidman, 914-588-0518