Farm-to-Table: Your Journey to Becoming the Most Complete Chef Possible
Get Started Today
- Sign up for more information
- Get the course details
- Next Class Begins December 5, 2013
Great food begins beyond the four walls of a kitchen. It begins in fields and pastures, the sea, and the vineyards. Chefs of the 21st century need to know more than culinary technique and kitchen management. They must also understand how food is grown and raised, and what conditions create the best possible ingredients and flavors.
That’s why The International Culinary Center is launching a groundbreaking Farm-to-Table Intensive designed for those who want to be the stewards of tomorrow’s most respected cuisine, joining together with farmers and the chef community to create a healthy, sustainable, and delicious food system.
At The International Culinary Center, we pride ourselves in making sure that our graduates are the most desired in the profession. This course will give our students an enormous competitive edge. Tomorrow’s chefs have to understand the benefits of connecting with local producers. This six-month program will take you beyond the skills and techniques of our renowned Classic Culinary Arts program.
The New York Farm-to-Table focuses on agricultural history and possibilities, tapping into farms, artisans, and institutions representing responsible farming practices, and products. 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.
This week will be the culminating experience where you will observe the farmer-chef relationship firsthand. You will be immersed in the innovative agriculture practices used at Stone Barns Center and explore how ecological thinking is an essential ingredient for the 21st century chef.
With this inaugural Farm-to-Table Intensive we are proving yet again that we are at the forefront of chef training. Tomorrow’s chefs need to understand responsible harvesting and farming techniques. Tomorrow’s chefs need to be ecologically astute.
Discover more about Classic Culinary Arts with a Farm-to-Table Intensive curriculum in New York taught in collaboration with Blue Hill and Stone Barns Center for Food and Agriculture and their Farm-Powered Kitchen™ program.