The establishment of The International Culinary Center in the San Francisco Bay Area is the latest manifestation of CEO and founder Dorothy Cann Hamilton’s vision to create a premiere global brand of culinary and hospitality education, which has continued to grow under the guidance of its world-renowned faculty and deans Jacques Pépin, Alain Sailhac, André Soltner, Jacques Torres, Cesare Casella and Alan Richman.

The expansion of The International Culinary Center to the West Coast broadens the educational opportunities of current and prospective students with both geographic and curriculum options. Leveraging its extensive experience in food technology, time-tested curriculum and pulse on evolving culinary trends, The International Culinary Center in California will implement an expanded roster of programs in the coming months, including courses pertaining to career culinary, baking & pastry, wine, and international cuisines.

“We are thrilled to extend the expertise and leadership of The International Culinary Center to the Pacific Coast and beyond,” said Hamilton. “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.”

In addition to the West Coast campus, The International Culinary Center is also exploring additional avenues to provide knowledge and expertise to an ever-widening audience including new programs in the estate management arena as well as the potential expansion of international operations to Europe and Asia.

For more information, visit www.internationalculinarycenter.com or call (888) 324-CHEF. For additional information on The Professional Culinary Institute, visit www.professionalculinaryinstitute.com.