Listen up, Left Coasters—whether you’re a local foodie or just passing through, the French Culinary Institute has big news for you.
The New York institution, run under the umbrella of the International Culinary Center, has become a center for French food, wine, culture, and technique, welcoming students to classes, visitors to dinner in their restaurant, and home cooks into their shop.
Now, having taken over the Professional Culinary School in Campbell, CA, they’ll be bringing their immense reputation and resources to California.
Though the name is more than a mouthful—the institution will be known as The French Culinary Institute of The International Culinary Center in California—the deans of the school, including chefs like Jacques Pepin, Jacques Torres, and Cesare Casella, will doubtless draw Bay Area eaters to their tables.
As CEO and ICC founder Dorothy Cann Hamilton explained, “”A West Coast campus provides us with a wonderful opportunity to expose students to the rich agricultural and viticulture heritage of the Bay Area, while also offering another geographic base from which to explore other cuisines and cultures.”