A school that attracts highly-motivated cooks and entrepreneurs, International Culinary Center (ICC) has campuses spanning Manhattan, Silicon Valley, and Parma, Italy. Among those who serve as deans are renowned chefs such as Jacques Pepin, Cesare Casella, and Andre Soltner. International Culinary Center’s more than 15,000 graduates include Wylie Dufresne, who has gone on to become one of the most influential forces in contemporary cooking.

1. International Culinary Center

2. Introduction
 A school that attracts highly-motivated cooks and
entrepreneurs, International Culinary Center (ICC) has
campuses spanning Manhattan, Silicon Valley, and Parma,
Italy. Among those who serve as deans are renowned chefs
such as Jacques Pepin, Cesare Casella, and Andre Soltner.
International Culinary Center’s more than 15,000 graduates
include Wylie Dufresne, who has gone on to become one of
the most influential forces in contemporary cooking.
After pursuing college studies in Maine at Colby College,
Wylie Dufresne entered the degree program at The French
Culinary Institute (now ICC) in New York.

3. Wylie Dufresne
 He subsequently worked his way up the ladder under Chef
Jean-Georges Vongerichten at restaurants such as Jo Jo’s.
Having achieved recognition as sous chef at Jean-Georges
and at Vongerichten's Prime in The Bellagio, Dufresne
became chef at newly opened 71 Clinton Fresh Food in
1999. This gave way to his own 70-seat Lower East Side
eatery 50 Clinton, which featured his signature fusion
dishes, with an emphasis on the New American. He is most
well known for a “molecular gastronomy” approach that
combines science and cooking which he featured at wd~50
in Manhattan.