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The International Culinary Center Announces $1 Million in Military Scholarships

Wed, 23 May 2012 12:56:39 EST

Combined with Other Military Benefits and Grants,
Scholarships to Cover up to 80% of Tuition and Fees to Top Culinary School

New York, NY and Campbell, CA (May 23, 2012) – The International Culinary Center (www.internationalculinarycenter.com), the world's leader in culinary education, founded as The French Culinary Institute, today announced $1 million in scholarships that will enable American military veterans to attend the prestigious culinary school at either its New York or California campus. This scholarship program is among the largest made available to veterans interested in pursuing a career in the culinary arts. According to The National Restaurant Association's annual 2012 report, the restaurant industry is one of the largest private-sector employers in the United States with 12.9 million employees nationwide and $632 billion in sales projected for this year. The report predicts that in the next decade more than 1.4 million jobs will be added to the restaurant industry, making it one of the leading growth industries in the country.  
 
'I'm frustrated to continue to see veterans returning home and struggling to find civilian employment,' said Dorothy Cann Hamilton, CEO and Founder of The International Culinary Center. 'In as little as six weeks, a veteran can be employed in a job they love. Military students are among our strongest at our school. They can take the heat and the intensity of the professional kitchen. By offering these scholarships, we welcome veterans to The International Culinary Center with open arms.'
 
'For anyone leaving the military, the culinary world prizes similar values and The International Culinary Center is the most prized of all culinary institutions,' said Captain Michael Hrinyak, military veteran and graduate of The International Culinary Center's Classic Culinary Arts program, currently working at Bouley restaurant in New York City. 'Uniquely with The International Culinary Center, a person will learn the skills necessary to be competitive in the field and within six months be able to put those skills to use in the commercial market.'
 
To be eligible, military veterans must have been honorably discharged from the United States Armed Forces and may not also qualify for The Vocational Rehabilitation and Employment VetSuccess Program.

Scholarship amounts for 'The International Culinary Center Veterans Partial Tuition Scholarships' will vary by state and eligible courses. In New York, the partial scholarships, which combined with other military benefits and grants such as the Post 9/11 G.I. Bill, could cover up to 70% of the tuition and will be awarded for courses in Classic Culinary Arts, Classic Pastry Arts, Italian Culinary Experience, The Art of International Bread Baking, Cake Techniques & Design and Restaurant Management. In California, the scholarships, which combined with other military benefits and grants, could cover up to 80% of the tuition and will be awarded for programs in Classic Culinary Arts, Classic Pastry Arts and Intensive Sommelier Training.
 
The International Culinary Center is focused on teaching students all the skills and tools they need to become successful outside the classroom. The school's hands-on education has graduated more than 22,000 alumni worldwide including award-winning Chefs Bobby Flay, David Chang, Dan Barber, Josh Skenes and Christina Tosi. Its industry-leading deans include Jacques Pépin, André Soltner, Jacques Torres, Alain Sailhac, Cesare Casella, Emily Luchetti, David Kinch, Alan Richman and the newly-announced José Andrés.
 
For more information on veteran scholarships in New York City, please visit:
http://www.internationalculinarycenter.com/apply/fa/info/scholarships/new_york
 
For more information on veteran scholarships at the school in Campbell, California, please visit:
http://www.internationalculinarycenter.com/apply/fa/info/scholarships/california
 
 
About The International Culinary Center
The International Culinary Center, founded as The French Culinary Institute by Dorothy Cann Hamilton in 1984, is the world's leading culinary center for education. With campuses in New York City, the San Francisco Bay Area and Parma, Italy, The International Culinary Center is a culinary incubator with cutting edge curriculums producing world-class graduates that advance the industry. Its state-of-the-art multi-million dollar kitchens and classrooms provide the very best environments for aspiring chefs and culinary enthusiasts to learn and develop successful careers – from an unmatched six-month career program to serious amateur and recreational classes. The International Culinary Center boasts some of the most world-renowned chefs as its deans including: Jacques Pépin, Jacques Torres, André Soltner, Alain Sailhac, David Kinch, Emily Luchetti, Alan Richman, and Cesare Casella, with José Andrés joining most recently.
 
In addition to its premier culinary education, The International Culinary Center is the leading destination for culinary events, catered and produced exclusively by FCI Catering & Events. The International Culinary Center is home to the Michelin-recommended restaurant L'Ecole in New York City and the Monte Bello Dining Room in California and has published three cookbooks, most recently The Fundamental Techniques of Classic Bread Baking and the James Beard award-winning books, The Fundamental Techniques of Classic Cuisine and The Fundamental Techniques of Classic Pastry Arts.
 
For additional information, visit www.internationalculinarycenter.com
 
Follow The International Culinary Center:
Twitter – @intlculcenter
Facebook – The International Culinary Center
 
Media Contacts:
For The International Culinary Center's New York campus:
Agnes Hansdorfer
ahansdorfer@intlculcenter.com or (646) 254-7547
 
For The International Culinary Center's California campus:
Paul Brady
paul@consortpartners.com or (646) 491-2777
 


Source: WebWire



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