Classic Culinary Arts with Farm-to-Table Intensive
A groundbreaking farm-to-table program designed for those who want to be stewards of tomorrow’s most celebrated cuisine. Chef Dan Barber, Blue Hill, and Stone Barns Center for Food and Agriculture join us in offering an education that will change you and your culinary career.
Your Path to Becoming a Chef of the 21st Century
Great food begins beyond the four walls of a kitchen. It begins in the fields and pastures, dairy farms, and vineyards. As a chef of the 21st century, you’ll need to know more than culinary technique and kitchen management. You’ll need to understand how food is grown and raised, and what conditions create the best possible ingredients and flavors.That is why The International Culinary Center’s Classic Culinary Arts with Farm-to-Table Intensive will give you an enormous competitive edge.
What You’ll Learn
This six-month program will build upon the skills and techniques of our renowned Classic Culinary Arts program by connecting your training as a chef to the beginning of the food chain.
Your classroom will extend to fields trips such as a four-seasons rooftop farm, a New Jersey dairy farm, a New York City greenmarket, and an award winning winery. And because our network is second to none, your education will conclude with a truly unique opportunity—participation in the week long Farm-Powered Kitchen™ program created and presented by International Culinary Center graduate and James Beard Outstanding Chef, Dan Barber, Blue Hill’s kitchen team, and Stone Barns Center’s internationally recognized farmers.
Field trips are subject to change.
The Farm-Powered Kitchen™ Presented by Blue Hill and Stone Barns Center for Food and Agriculture
Your hosts for the Farm-Powered Kitchen™ program are the highly regarded Blue Hill, Stone Barns Center for Food and Agriculture, and Chef Dan Barber, a James Beard Award winner and one of TIME magazine’s “Time 100.” Together with Blue Hill’s kitchen team and Stone Barns Center for Food and Agriculture’s expert farmers, Chef Barber will present a broad ranging curriculum that will introduce you to the practices that connect professional kitchens and ecological farms, and the strong ties that link agriculture and cuisine.
You will learn that soil is a living system, and meet the challenge of cooking with grass-fed meat. You will gain firsthand experience in whole-animal butchery and discover how fresh heritage grains take baking to new heights.
During your final day on the farm, Stone Barns farmers and Blue Hill chefs will share in dishes you have created from the morning’s harvest.
By learning how ingredients are shaped by breeding, diet, and environment, you will grasp that good agriculture and ecological thinking are essential tools in the kitchen—deepening the foundation of skills you learned on campus.
If you're serious about Farm-to-Table cuisine, it's hard to imagine a more challenging and inspiring opportunity.
The Farm-Powered Kitchen™
This groundbreaking curriculum designed by Dan Barber, Blue Hill, and Stone Barns Center for Food and Agriculture extends our comprehensive 600-hour Classic Culinary Arts course by connecting your training as a chef to the beginning of the food chain. Experience how a Farm-to-Table approach improves flavor, creates communities, and makes you more competitive when you graduate. Your day-to-day journey will include a lecture and hands-on lessons in the field and kitchen.
The Role of the Chef and Sustainable Agriculture
Soil Health and Vegetable Production
Pastured Livestock Part I
Pastured Livestock Part II
Menus and Sourcing
See the Full Range of Farm-to-Table Practices
This first session acquaints you with key concepts in ecological agriculture so you can begin to build on the skills and practices you’ve learned in the past 600 hours of Classic Culinary Arts. What was the last thing you ate? Where did it come from? The first session will explain how these simple questions can have profound implications. Through conversations and activities with Chef Barber, Stone Barns Center’s leaders, and Blue Hill’s kitchen team, you’ll learn how chefs, farmers, and educators can work together to create strong coalitions and a delicious, ecological cuisine.
After your introduction, you’ll be off to the Stone Barns greenhouse for a harvest before Blue Hill chefs give you hands-on instruction in grinding, cooking, and baking with heirloom grains like emmer wheat and Wapsie Valley corn. How do such local sources and fresh ingredients differ from what most chefs use in their kitchens? The Farm-Powered Kitchen™ program guides you through the maze of today’s food system, from how industrial agriculture has influenced menus to ways that you as a chef can drive change by making more informed choices.
On day two, Chef Barber will give you the dirt on dirt, explaining how and why soil is the key ingredient in growing better fruits, vegetables, and grains. You’ll see how good soil, much like proper mise en place in the kitchen, is a prerequsite for excellent products. Stone Barns Center’s Vegetable Farm Manager Jack Algiere will reveal his innovative techniques for year-round farming in the Northeast. He’ll lead you to the vegetable fields to study crop rotation, cover crops, and pest management. Once you have gained insight into the vegetables you pick, you will return to the kitchen to identify flavor cues and prepare your harvest in five different ways.
Day two will also cover the benefits (and trials) of restaurant kitchen gardens. You'll learn directly from chefs and farmers how a well-run garden, in addition to a restaurant's menu, can improve operations and profit.
You’ll get a close-up view of the many benefits of humane, ecological animal husbandry from Craig Haney, Stone Barns Center’s Livestock Farm Manager. You’ll explore the Stone Barns pastures, where pigs feed on invasive plant species, sheep rotate to keep grasses healthy, and chickens have free range. As you learn what can affect flavor and nutrition in the pasture, Blue Hill chefs will help you meet the challenges of preparing grass-fed meats and using whole animals responsibly. You’ll learn the anatomy of pigs, sheep, and cows and their corresponding primal cuts from master butchers.
This session will conclude with a special demonstration and hands-on exercise introducing you to the art of whole-animal butchery—a unique chance to build upon the skills you learned in the kitchens of The International Culinary Center.
During your second pastured livestock lesson, you’ll visit Stone Barns Center’s chicken processing facility where you’ll be introduced to humane slaughter and have the option of taking part in the operation. In the kitchen, you’ll continue to explore whole-animal cooking and gain expertise in using offal and preparing sausage and charcuterie.
You’ll also meet farmers’ market representatives, food distributors, and chefs and take part in a discussion of how to best link restaurant kitchens to ecologically sound farms. This is a chance to see firsthand how chefs who want to stand out can build networks of exceptional suppliers to find exceptional products.
Now that you’ve worked the land and followed the ingredients from the fields and pastures to the kitchen, it’s time to attend to practical matters. How do you create a menu based on locally grown, ecologically sound ingredients? What is an effective restaurant sourcing strategy and how is it cost effective? In this final session, Blue Hill chefs will coach you on the best way to source responsibly while also keeping an eye on the bottom line.
Working in teams, you will create a dish featuring ingredients gathered during the morning’s harvest to present to the team of Blue Hill chefs and Stone Barns Center farmers.
The ingredients you choose and the flavors you develop will be a testament to how much you have learned during your six months as a student of The International Culinary Center’s Classic Culinary Arts with a Farm-to-Table Concentration program. This is a singular opportunity to use outstanding ingredients in the Blue Hill kitchen to prepare a dish that you’ll present to Blue Hill chefs and the Stone Barns farmers. They’ll not only taste your dish, but they’ll also ask you some tough questions: What were the philosophical, agricultural, and culinary choices you made as you prepared the menu? Everything you learned over the past six months will help you reach a depth of understanding and a level of excellence that will prepare you for many more achievements throughout your career.
Throughout your education at The International Culinary Center of New York, your classroom extends beyond the kitchen to gain a complete understanding of the breadth of Farm-to-Table resources in the local area. You'll visit a Long Island vineyard, a dairy farm in New Jersey, a Brooklyn rooftop farm, and a New York City greenmarket, in addition to making an introductory trip to Blue Hill and Stone Barns Center. You'll develop an understanding of our region’s agricultural landscape, observe how Farm-to-Table concepts are put into practice by leading experts, and start building an ecological approach that will support you as a chef and the creation of your lifelong cuisine.
Field trips are subject to change.
Turn Your Passion for Culinary Arts into College Credits at The New School
Graduates of our Classic Culinary Arts program whose GPAs are 3.0 (equivalent to an 85% cumulative average) or higher can now transfer 22 credits towards a
Bachelor of Arts or Science from The New School for Public Engagement, a division of The New School—one of the foremost private universities in New York City. A total of 60 credits from International Culinary Center programs may be applied towards the 120 credit requirement for a degree in Liberal Arts from The New School for Public Engagement.
To get started, speak to your admission representative about how to start earning credits today. Click here to learn more about college credit opportunities in our other programs.
Recent Military Veterans & Their Spouses
Veterans and surviving family members of veterans whose deaths or disabilities were service connected may be eligible for educational benefits, including funds made available through the Post-9/11 GI Bill. Additionally, honorably discharged military veterans may apply for International Culinary Center Veterans Tuition Scholarships. Speak to an admission representative for more information.
We have a dedicated team of advisers on hand to help qualified students identify and apply for sources of financial aid funding. To get started, visit the Financial Aid section of the website or contact us for more information.