The International Culinary Centers of New York and California Host Bi-Coastal Career Fair on September 21, 2011 Record Breaking Demand Indicates That Despite a Cold Economy, the Culinary and Hospitality Industries are Hot
NEW YORK and California, Sept. 20, 2011 /PRNewswire/ -- The International Culinary Center, home of the legendary French Culinary Institute, today announced details of the school's first ever bi-coastal job fair for current students and alumni at their New York and San Francisco Bay Area campuses. The abundant quantity and quality of confirmed employers, in addition to the many others who regularly seek out graduates of The International Culinary Center is a testament to the high caliber, industry-ready culinary education The Center's students receive. Moreover, the confirmed list of employers indicates that despite the overall softness in the job market, opportunities in the hospitality and culinary industries are relatively strong. According to The National Restaurant Association, it is estimated that the culinary industry will add 1.5 million jobs through 2014.
In New York, an impressive roster of 60 employers representing restaurants, bakeries, caterers, specialty confectioners, cake makers, and food media outlets are planning to attend. Many more were eager to participate, but were waitlisted as available space at the five floor campus was filled to capacity by organizations including B.R. Guest Hospitality, Blue Hill & Blue Hill at Stone Barns, Dean & DeLuca, Liddabit Sweets, Momofuku / Momofuku Milk Bar, The Spotted Pig, The Standard Hotel, and the Union Square Hospitality Group.
At the Bay Area campus, an additional 22 notable employers vying for fresh talent will be on hand to meet and learn more about the International Culinary Center's West Coast students and alumni—including the students of the Jacques Pepin Inaugural Classic Culinary Arts Class who will graduate later this week. Confirmed companies include: Bacchus Management Group, Bon Appetit @ Google, Gobble, Inc., Rosewood Sand Hill, Sibby's Cupcakery, Wente Vineyards, and many more.
For a complete list of confirmed companies at the New York and California job fairs, please visit http://www.frenchculinary.com/careers/students/employers_look_to_fci.
In addition to being the place where successful chefs, sommeliers, and entrepreneurs start, The International Culinary Center also boasts graduates who are becoming the next generation of culinary leaders in the arenas of food technology, food writing, photography, restaurant management, business development, and other related fields. Even in this difficult economy, culinary and hospitality continue to be growth industries, with interest rising among traditional college students and career changers. For more information about the career fairs and the career, amateur, recreational, and specialized programs offered at The International Culinary Center, please visit www.internationalculinarycenter.com.
About The International Culinary Centers of New York & California
The International Culinary Center is one of the world's leading culinary institutions and home to the legendary French Culinary Institute located in New York and the San Francisco Bay Area. The school offers a wide variety of intensive courses designed for cooks and food enthusiasts of all skill levels: from the serious amateur to those already in the business—and those aspiring to be. Its state-of-the-art kitchens and classrooms house courses of all lengths in culinary arts, pastry arts, Italian studies, bread baking, culinary technology, wine studies, food writing and restaurant management. Both the caliber of instruction and immersive experience provide a quality education that sets graduates of The International Culinary Center apart in the marketplace. For more information, visit www.internationalculinarycenter.com.
SOURCE The International Culinary Center