The International Culinary Center’s Annual Career Fair Attracts Top Culinary Employers

Michelin-starred Madera and Chez TJ, The Ritz-Carlton Half Moon Bay, Pebble Beach Resorts Among Leading Employers Looking to Hire In-Demand Culinary Graduates
 
Campbell, CA (August 30, 2012) – The International Culinary Center (www.internationalculinarycenter.com) hosted its bi-annual Career Fair on August 29 at its Campbell, California campus, attracting more than 20 of the Bay Area’s top culinary employers, including leading restaurants, wineries, hotels and corporate caterers. The invitation-only event was available to students and alumni of The International Culinary Center and provides exclusive access to some of the most sought-after job opportunities in food and beverage industry.
 
This is the fourth time that The International Culinary Center has held a Career Fair at its Campbell campus and the event was full to capacity. Participating employers included: Hillstone Restaurant Group, The Ritz-Carlton Half Moon Bay, Madera at Rosewood Sand Hill, Bacchus Restaurant Group, Soho House, Nordstrom Restaurant Group, The Culinary Edge, Chez TJ, Black Tie Desserts, Pebble Beach Resorts, Restaurants from Scratch and others. 
 
The demand from potential employers eager to attend the event reflects the current growth in California’s restaurant industry. In its summer projections, the National Restaurant Association reported that restaurants added an estimated 450,000 jobs over the last three months, with California being the second largest contributor in the country. The association also reported that the restaurant industry is the nation’s second largest private sector employer with a workforce of over 12.9 million.
 
“We are delighted by the level of demand and participation from leading employers across California’s culinary industry. Our students and alumni are overwhelmed by employment offers and have multiple options available to them from the best in their fields,” said Dorothy Cann Hamilton, CEO and Founder of The International Culinary Center. “No establishment has such close relations with the culinary world and is more respected. The success of our Career Fair is testament to this and to the fact that employers know to find the very best graduates at The International Culinary Center.”
 
The International Culinary Center June 2011 graduate and cook at Hyatt Regency Santa Clara, Jordan Varela, stated “I loved my experience at the International Culinary Center. The instructors gave me everything I need to go straight into a job and succeed.”
 
“Given the high standards of the school we know that graduates from The International Culinary Center are very strong candidates and can walk straight into our kitchens and acquaint themselves extremely well,” said Chef Javier Ortiz, executive chef, Hyatt Regency Santa Clara. “We were very impressed by the The International Culinary Center’s facility and their career fair. The event was extremely well organized.”
 
Scholarships
The International Culinary Center is constantly looking for ways to make a world-class culinary education available to potential students. Recently, The International Culinary Center announced the availability of scholarships for American military veterans. This military scholarship program is among the largest made available to veterans interested in pursuing a career in the culinary arts and, when combined with other military benefits and grants, can cover up to 80 percent of the tuition fees. For more information on veteran scholarships at the school in Campbell, California, please visit: http://www.internationalculinarycenter.com/apply/fa/info/scholarships/california
 
For more information on The International Culinary Center, visit: www.internationalculinarycenter.com.
 
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, from serious amateur and recreational classes to unmatched six-month career programs, which produce world-class graduates that advance the industry. Its state-of-the-art multimillion dollar kitchens and classrooms provide the very best environment for aspiring chefs and culinary enthusiasts to learn and develop successful careers. 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 offering 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.
 
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