4:["$","div",null,{"className":"min-h-screen bg-white flex flex-col","children":[["$","div",null,{"className":"px-6 pt-6 pb-4 border-b border-gray-100","children":[["$","div",null,{"className":"flex items-center gap-1.5 text-xs text-gray-400 mb-4","children":[["$","a",null,{"href":"/","className":"hover:text-[#26a69a] transition-colors","children":"Market"}],["$","span",null,{"children":"›"}],["$","span",null,{"className":"text-gray-600","children":"International Culinary Center"}]]}],["$","div",null,{"className":"text-[10px] text-gray-400 uppercase tracking-widest mb-1","children":"Company Profile"}],["$","h1",null,{"className":"text-2xl font-bold text-gray-900","children":"International Culinary Center"}],null]}],["$","div",null,{"className":"flex-1 px-6 py-6","children":[["$","p",null,{"className":"text-sm text-gray-600 leading-relaxed mb-8","children":"The International Culinary Center was a private for-profit culinary school from 1984 to 2020 headquartered in New York City, New York. The facilities included professional kitchens for hands-on cooking and baking classes, wine tasting classrooms, a library, theater, and event spaces. The school merged with the Institute of Culinary Education in 2020."}],["$","div",null,{"className":"columns-1 md:columns-2 gap-10","children":[["$","div","0",{"className":"mb-8 break-inside-avoid","children":[["$","div",null,{"className":"text-xs font-semibold text-gray-400 uppercase tracking-wide mb-3 border-b border-gray-100 pb-1","children":"History"}],["$","div",null,{"className":"text-sm text-gray-600 leading-relaxed wiki-content","dangerouslySetInnerHTML":{"__html":"The International Culinary Center was founded by Dorothy Cann Hamilton in 1984 as the French Culinary Institute. When the school first opened, it was visited by chef Julia Child, who reportedly arranged to have the school profiled on Good Morning America one week later. In 2020, the International Culinary Center combined with the Institute of Culinary Education, citing issues related to the COVID-19 pandemic for its closure. ==Locations=="}}]]}],["$","div","1",{"className":"mb-8 break-inside-avoid","children":[["$","div",null,{"className":"text-xs font-semibold text-gray-400 uppercase tracking-wide mb-3 border-b border-gray-100 pb-1","children":"Locations"}],["$","div",null,{"className":"text-sm text-gray-600 leading-relaxed wiki-content","dangerouslySetInnerHTML":{"__html":"The International Culinary Center had two campuses, one in New York City and the other in the San Francisco Bay area. The New York City location included the L'Ecole restaurant on the ground floor as well as a Culinary Theater that hosted events, forums, and lectures from graduates. The International Culinary Center was also home to FCI Catering & Events, which created and catered both on- and off-premises private events. Its California location opened in 2011 in Campbell, in the San Francisco Bay Area. The facilities consisted of kitchens, a library, theaters, an event space and a wine tasting room. The facility was the former location of the Professional Culinary Institute. == Notable alumni =="}}]]}],"$Lf"]}],"$L10"]}],"$L11"]}]