The International Culinary Center Expands its Military Scholarship Program to $5 Million in Collaboration with Over 300 Generals and Admirals from Mission: Readiness

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The International Culinary Center Collaborates with Over 300 Generals and Admirals from Mission: Readiness and Expands its Military Scholarship Program from $1 Million to $5 Million

The International Culinary Center Collaborates with over 300 Generals and Admirals from Mission: Readiness to Expand its Military Scholarship Program to $5 Million

The International Culinary Center (http://www.internationalculinarycenter.com), the world’s leading culinary center for education, today announced it is expanding its Military Scholarship Program from the current $1 million level to $5 million as part of a new collaboration with Mission: Readiness (http://www.missionreadiness.org), a non-profit, non-partisan group of more than 300 retired generals and admirals working to promote healthy nutrition in American schools and communities.

The International Culinary Center’s military scholarships, ranging from $1500 to $7500 depending on the program and state, are available to veterans interested in pursuing a career in the culinary arts. According to recent Bureau of Labor Statistics figures, the unemployment rate for recently returning veterans is 2% higher than the rate for the rest of the country’s citizens. For women who served, that rate is more than double, close to 20%.

“The level of unemployment among veterans is unacceptable and we’re committed to trying to do something about it. We have more than 6 job postings available per graduate and we will put our resources to work to help our veterans and their spouses. With a scholarship and a short training program in the culinary arts to supplement their existing military training and experience, they can soon find themselves in a job they will love,” said Dorothy Cann Hamilton, founder and CEO of The International Culinary Center, founded as The French Culinary Institute.

“As a 30-year veteran of the Air Force, I applaud The International Culinary Center's newly-available scholarships for veterans. By increasing their military scholarships by 500%, The International Culinary Center is providing valuable civilian career paths for the men and women who have served this country,” said Lieutenant General Norman Seip, United States Air Force (ret). “We know that America's national security depends on the health and well-being of its citizens and nutrition is a critical part of that equation. I am confident that these graduates will continue to serve their country in new, exciting ways by promoting healthy food in their professions and communities."

“Mission: Readiness congratulates The International Culinary Center in getting returning veterans ready for their next mission: healthy, delicious meals. Mission: Readiness members understand that investing early in the health, fitness, and education of the upcoming generation is critical to our future. The International Culinary Center’s focus on organic, nutritious foods and sustainable agriculture is a welcome addition to our efforts to advance healthy eating in America,” said Rear Admiral James A. Barnett, United States Navy (ret).

“As we continue to fight obesity and raise health awareness, this partnership with Mission: Readiness is one that we hope will achieve two goals: first to help veterans find civilian employment in a job they love by helping translate their military skills to that of the professional kitchen. And secondly, by training the next generation of chefs, we are working together to develop menus nationwide at schools, restaurants, and hospitals that are both delicious and nutritious,” added Hamilton.

To be eligible, military veterans must have been honorably discharged from the United States Armed Forces and may not also qualify for The Vocational Rehabilitation and Employment VetSuccess Program. Scholarship amounts for “The International Culinary Center Veterans Partial Tuition Scholarships” will vary by state and eligible courses. In New York, the partial scholarships can be combined with other military benefits and grants such as the Post 9/11 G.I. Bill and will be awarded for courses in Classic Culinary Arts, Classic Pastry Arts, Italian Culinary Experience, The Art of International Bread Baking, Cake Techniques & Design and Restaurant Management. In California, the scholarships can be combined with other military benefits and grants and will be awarded for programs in Classic Culinary Arts, Classic Pastry Arts and Intensive Sommelier Training.

For more information on veteran scholarships in New York City, please visit:
http://www.internationalculinarycenter.com/vetny

For more information on veteran scholarships at the school in Campbell, California, please visit:
http://www.internationalculinarycenter.com/vetca
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, including the new farm-to-table curriculums, 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 develop successful careers. The International Culinary Center boasts some of the most world-renowned chefs and industry figures as its deans including: Jacques Pépin, Jacques Torres, André Soltner, Alain Sailhac, David Kinch, Emily Luchetti, Alan Richman, Cesare Casella, José Andrés and Master Sommeliers Larry Stone and Scott Carney. For more information, visit http://www.internationalculinarycenter.com/.

Media Contacts:
For The International Culinary Center’s New York campus:
Agnes Hansdorfer
ahansdorfer(at)culinarycenter.com or (646) 254-7547

For The International Culinary Center’s California campus:
Paul Brady
paul(at)consortpartners.com or (646) 491-2777

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Agnes Hansdorfer