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.

See information about college creditfinancial aid and scholarships.


  • 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 June 1-5, 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



course information
5/20/2015-11/6/2015 9:30am-3:00pm 6 months Mon-Fri $48,750

For more class dates throughout the year, please contact David Lopez at

  • Day 1

  • Day 2

  • Day 3

  • Day 4

  • Day 5

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.

customization options

Available to active students and recent graduates of our Culinary and Pastry Arts programs, our courses will be offered on a continuous basis and are filled first come, first served. Students and recent graduates may choose three disciplines to add to their coursework—at no additional charge.

Taught by our award-winning chef-instructors, all classes offer exposure to real-world practices that give students the skills—and an understanding of how to apply those skills in the marketplace—that are essential to success.

Expand your world-view with this class that takes students on a sweet culinary journey—as you spend two days learningthe history of classic desserts from around the world. Our chef-instructors will guide you through time-honored techniques,ingredients and preparation to help you prepare signature desserts from diverse cultures. From doughs to fillings todecoration—you’ll get a taste of the treats that other countries cherish

The science of food is just as important as its artistry—and knowledge of both is a sought after skill for aspiring chefs. Chefs of all stripes are embracing culinary technology and other cutting-edge kitchen science methods, and this course gives students an invaluable competitive edge in the industry through an understanding of the principles and applications of food technology.

Under the guidance of celebrated food journalist Alan Richman (Dean of Food Journalism), you will learn the craft of food writing, including the basics of developing feature articles and restaurant reviews. You will learn what it takes to make your writing stand out from the rest, and how to successfully pitch your articles to newspapers, magazines, and other print and online publications. You will be assigned to write two short food articles of your choosing to be critiqued by Dean Richman.

Explore the major regions of the world’s most famous wine-making country – France. You’ll be introduced to Alsace, the Loire Valley, Burgundy, Bordeaux, the Rhone Valley and Champagne and discover what makes each of these regions so unique and iconic. You’ll also hear about French wine quality levels, the importance of their regulation system and how to decipher a French wine label.

Experience the beer making process first hand. You’ll observe and assist in brewing a batch of beer, using specialty grains such as roasted barley and chocolate malt. You’ll gain an understanding of fermentation and learn how to properly use the essential equipment, ingredients and techniques to safely bottle beer. You’ll even take home samples of the finished product.  

Dream of opening your own food business? Current ICC Career students and alumni who graduate within 12 months of our Culinary Entrepreneurship program start dates are eligible to receive 15% off the tuition price of the Culinary Entrepreneurship course. All other Career alumni are eligible to receive 10% off the tuition price of the Culinary Entrepreneurship course. The International Culinary Center is accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC). The total cost for this program is comprised of a fee of $48,750 to the International Culinary Center, LLC. In accordance with US Department of Education requirements, the International Culinary Center discloses certain educational, labor, and financial statistics related to this program. View disclosure for daytime and evening schedules.


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