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 + Farm-To-Table program – designed by Dan Barber, Blue Hill and Stone Barns Center for Food and Agriculture–will give you an enormous competitive edge.
Culinary Arts + Farm-To-Table At A Glance (hover over timeline):
Knife Skills, Stocks, Sauces
Learn the techniques that will serve as the foundation not just for your time in class, but for your entire culinary career!
Become versed in taillage (vegetable knife cuts), then move on to techniques including blanching, frying, glazing and more.
Uncover the mysteries of shellfish and fish. Clean, scale, fillet and cook flatfish and roundfish, plus understand how to check for quality and proper storage.
Poultry + Meats
Butcher and clean an array of poultry, beef, pork and lamb and learn ideal cooking methods including poaching, grilling, sautéing, roasting, braising and more.
Game + Organ Meats
Identify varieties of game and organ meats and understand dry vs. wet cooking techniques for different cuts.
Pasta + Risotto
Learn the different processes for making fresh pasta dough and risotto; understand the roles of gluten and starch.
Farces + Culinary Math
Produce basic stuffings for meat, fish and vegetable dishes, plus learn the essentials of culinary math including costing, scaling and deciding a selling point.
Doughs, Tarts, Cremes
Demonstrate proficiency in making crèmes, custards and distinguish the characteristics between flaky and sweet tart dough and create an array of tarts..
Frozen Desserts, Souffles
Define and create the basic categories of frozen desserts, plus several classic mousse and soufflé preparations.
Sustainability + Seasonality
Discover the importance of both sustainability and seasonality from the perspective of health, the planet and your bottom line.
Be trained in pork and various other meat fabrications, sausages, pate, galantines, ballotines, gravlax and head cheese as well as develop plating skills.
Continue to sharpen your techniques as your skills grow in organization, time management and teamwork through volume cooking.
Practice volume cooking a la minute (made-to-order).
Consistency + Refinement
Welcome to the French brigade! Rotate through different stations on the line and be able to deliver dishes on-time and with consistency.
Put your skills to the test through real-world experience in a paid externship, arranged in conjunction with Career Services based on your personal ambitions.
Experience the bond between agriculture and cuisine in an exclusive week-long program at Blue Hill at Stone Barns with Dan Barber and his revered farmers.
Return to ICC for a final comprehensive exam and be on your way to graduation!
Beyond the Classroom
The Culinary Arts + Farm-To-Table program 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.
See information about:
- 600-hour Culinary Arts program (400 hours on-site, 200 hours' paid externship)
- 12:1 student-to-teacher ratio
- Local field trips and one-week Farm-Powered Kitchen™ program at Stone Barns (optional)
- Application fee, uniform, tool kit, books and supplies
- "Family meal” prepared by students
- Skills workshops in key areas such knife skills, butchering and food costing
- Culinary Business workshops
- Chef demonstrations with volunteer opportunities
- Carnegie Hall commencement
- Career Services counseling
Throughout your education at ICC, your classroom expands beyond the kitchen to gain a broader understanding of the Farm-To-Table resources in the local area. 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 in the creation of your original cuisine.
Past field trips have included:
- Long Island vineyard
- Dairy Farm in New Jersey
- Urban Farm
- NYC Greenmarket
- Introductory Trip to Blue Hill and Stone Barns Center
- Final Week at Blue Hill and Stone Barns Center
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
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 prerequisite for excellent products. Stone Barns Center’s Vegetable Farm Manager Jack Algiere will reveal 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.
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—a unique chance to build upon the skills you learned in ICC’s kitchens.
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 envision how you’d create a menu based on locally grown, ecologically sound ingredients. 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 present to a team of Blue Hill chefs and Stone Barns Center farmers. The ingredients you choose and flavors you develop will be a testament to how much you’ve learned during your training. This is a singular opportunity to use outstanding ingredients to an expert panel. 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? Everything you learned over the past six months will help you reach a depth of understanding and a level of excellence to prepare you for many more achievements throughout your career.