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.


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!

Vegetable Cookery

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.

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.

Eggs, Cremes, Custards

Execute a range of cooking techniques used to cook eggs, plus demonstrate proficiency in making crèmes, custards and related desserts.

Frozen Desserts, Souffles

Define and create the basic categories of frozen desserts, plus several classic mousse and soufflé preparations.

Doughs + Tarts

Distinguish between the characteristics of flaky and sweet tart dough and create an array of beautiful tarts.

Sustainability + Seasonality

Discover the importance of both sustainability and seasonality from the perspective of health, the planet and your bottom line.

Pasta + Risotto

Learn the different processes for making fresh pasta dough and risotto; understand the roles of gluten and starch.


Be trained in pork and various other meat fabrications, sausages, pate, galantines, ballotines, gravlax and head cheese as well as develop plating skills.

Family Meal

Continue to sharpen your techniques as your skills grow in organization, time management and teamwork through volume cooking.

Action Stations

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.


Return to ICC for a final comprehensive exam and be on your way to graduation!

Farm-Powered Kitchen™

Experience the strong ties between agriculture and cuisine during this week-long program at Blue Hill at Stone Barns with Dan Barber and his revered farmers.

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
  • 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



course information
11-09-2015 - 05-04-2016 9:30am-3:00pm 6 months Mon-Fri $42,900

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.

business classes

Knowing how to cook is one thing; understanding how to develop a business plan is another skill set. That’s why we’ve introduced a portfolio of Culinary Business classes, from business plan 101 to culinary careers outside the kitchen. Take one or all these optional classes, available in-person or online, during your time at school and for 6 months post-graduation, to round out your education and boost your business IQ. See class offerings below.

Discover a broader scope of opportunities in the culinary world, from restaurants to specialty food stores to food trucks. Understand the measure of a successful food business including developing a concept, feasibility, organization, resources and tools.

This class provides the background, guidance and templates needed to start writing your own business plan—an essential document to secure funding and open a business. All phases and components of the business plan are covered, from executive summary and financials to market analysis and marketing.

Learn how to understand and use financial statements, including profit and loss statements, to build and scale your business. The class encompasses the basics of P&L statements, balance sheets, factors of revenue, types of expenses and financial definitions to help give you a firm grasp of the numbers.

How to develop and tell your story, create an identity, establish key relationships and fully maximize social media in this marketing primer.

An ICC graduate gives the keys to starting your own private chef enterprise. The class highlights business basics like billing, rates and expenses, as well as food sourcing, menu development and private event planning. Learn how to conduct business in a private home, impressing your clients while maintaining a sense of professionalism.

Learn about the importance of a beverage program and how it can be instrumental in the profitability of your food business. Wine list design, beverage program management, purchasing, costing and inventory are covered, along with the challenges and benefits of building a beverage program.

Aspiring chefs need to be as comfortable in front of the camera as behind a stove. Learn tricks of the trade from Executive Chef of the Food Network (and ICC grad), Robert Bleifer, now Adjunct Dean of Food Media at ICC.

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 full-time day program is open to enrollment by M-1 nonimmigrant students. 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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