Professional Culinary Arts + Farm-to-Table: New York
In collaboration with ICC alumnus Chef Dan Barber, develop your sense of stewardship with ground-breaking education and workshops certain to change you and how you cook.
Your Path to Becoming a Chef of the 21st Century
Great food begins in the fields and pastures, dairy farms and vineyards. As a modern chef, you’ll need to know more than culinary technique; you’ll need to understand how food is grown and raised and what conditions create the best possible ingredients and flavors. That is why ICC’s Professional Culinary Arts plus Farm-To-Table course–designed by Dan Barber, Blue Hill and Stone Barns Center for Food and Agriculture–will give you an enormous competitive edge.
Beyond the Classroom
This course builds upon your newfound skills and techniques by connecting your training as a chef to the beginning of the food chain. From early in the 600-hour program, your classroom will extend to field trips such as an urban farm, a dairy farm, a NYC greenmarket and an award-winning winery*. And because our network is so powerful, your education will conclude with a once-in-a-lifetime opportunity: participation in the week-long Farm-Powered Kitchen™ program created by ICC graduate and James Beard Outstanding Chef Dan Barber, Blue Hill’s kitchen team and Stone Barns Center’s internationally recognized farmers.
*Field trips dependent on seasonality and subject to change.
The Farm-Powered Kitchen™
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’ expert farmers, the curriculum introduces students to the practices that link professional kitchens and ecological farms, and the strong ties between agriculture and cuisine. You’ll 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 agricultural 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.
Find out about our legendary deans, small class size and alumni network here.
- Application fee, uniform, tool kit, books and supplies
- "Family meal” prepared by students (weekdays)
- 600 hours of classroom instruction
- 12:1 student-to-teacher ratio
- Three customized curriculum courses
- Trips to local establishments such as farms and dairies
- One-week Farm-Powered Kitchen™ program at Stone Barns scheduled for November 9-13, 2015
- Student skills workshops in key areas such knife work
- Chef demo series with volunteer opportunities
- Financial Aid and Career Service advising
- Guarantee to work every station on the line at Michelin-recommended L'Ecole Restaurant
- Carnegie Hall commencement with two guest tickets
RSVP FOR OUR NEXT OPEN HOUSE
THE ROLE OF THE CHEF AND SUSTAINABLE AGRICULTURE How do chefs, farmers and educators collaborate to create delicious, ecological cuisines? Soon after you arrive, you’ll be off to the 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 chefs have traditionally used in their kitchens? Learn how to make more flavorful and informed choices.
SOIL HEALTH AND VEGETABLE PRODUCTION Every chef needs the dirt on…dirt--an understanding of why soil is the key ingredient in growing unsurpassed crops. Stone Barns Center’s Vegetable Farm Manager Jack Algiere will reveal innovative techniques for year-round farming in the Northeast and lead you to the vegetable fields to dig deep, and experience crop rotation, cover crops. Once you have gained insight into the vegetables you pick, you will return to the kitchen, so get ready to 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.
PASTURED LIVESTOCK PART 1 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 concludes with a special demo and hands-on exercise introducing you to the art of whole-animal butchery.
PASTURED LIVESTOCK PART II During your second pastured livestock lesson, you’ll visit Stone Barns Center’s chicken processing facility where you’ll witness humane slaughter and have the option of taking part in the operation. In the kitchen, you’ll continue exploring 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.
MENUS AND SOURCING It’s time to create a menu inspired by the whole farm. In this final session, Blue Hill chefs coach you on the best way to source responsibly while keeping an eye on the bottom line. Working in teams, you’ll create a dish featuring ingredients gathered during the morning’s harvest to your guests: Blue Hill chefs and Stone Barns Center farmers. Your menu will be a testament to how much you’ve learned during your training. They’ll not only taste your dish, they’ll also ask you some tough questions: What were the philosophical, agricultural and culinary choices you made as you assembled the menu? The feedback will provide you a new depth of understand and a level of expertise will follow you into kitchens throughout your culinary career.