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 gives 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.
 Your classroom will extend to fields 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 and presented 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.

TUITION INCLUDES

Application fee
Uniform
Tool kit
Books and supplies
“Family meal” prepared by ICC students (weekdays)

RSVP FOR OUR NEXT OPEN HOUSE

course information
DATESTIMEDURATIONDAYSTUITION
5/5/2014-10/22/2014 9:30am-3:00pm 6 months Mon-Fri $48,750
  • Day 1

  • Day 2

  • Day 3

  • Day 4

  • Day 5

  • Farm-to-Table Field Trips

THE ROLE OF THE CHEF AND SUSTAINABLE AGRICULTURE
Through conversations and activities with Chef Barber, Stone Barns Center’s leaders and Blue Hill’s kitchen team, you’ll learn how chefs, farmers and educators can together create strong coalitions and a delicious, ecological cuisine. After your introduction, 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 most chefs use in their kitchens? The program guides you through the maze of today’s food system, from how industrial agriculture has influenced menus to ways that you as a chef can drive change by making more 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.

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

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

A must for any aspiring business owner—from food trucks to bakeries to gastro pubs to restaurants—this course gives students a primer on what’s required to launch a business and keep it running. From business plans to partnerships to permits and licenses to managing staff and cash flow, you’ll discover the marketing, business, and customer service strategies that ensure success.

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.

Artisanal breads are having more than a moment in the epicurean world, and knowing how to breathe life, complexity, and depth into these loaves is a highly sought after skill. This program adds value to every chef’s culinary education, giving students expertise that can be applied to a broad range of culinary careers. In this course, you’ll gain an understanding of proper bread making methods and ingredients, as you prepare and personalize delicious baguettes, pain de mie, foccacia, ciabatta and more.

Jump into the growing trend of whole grain breads. Build on basic bread knowledge gained in the Italian and French bread class, or start from scratch with this course to learn whole grain bread baking techniques, whole wheat baguettes, five grain breads, a classic sour dough bordelaise loaf and more. You’ll also gain an understanding of proper bread making methods and special treatment required for whole grains.

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.

One day of brewing, one day of mixology On day one, 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. Day two is an interactive mixology class that covers tasting and evaluating spirits as well as the shaking and stirring of several cocktails. Topics include fermentation, distillation, the tools of the trade, how to taste and evaluate the major categories of spirits, principal cocktails of different spirit types and how to create them.

Gain the tools and insights to identify and build your personal brand in the food industry with this crash-course in media and talent development. Taught by Terri Trespicio of 2Market Media, this 10-hour class will give you the opportunity to develop message delivery, tackle public speaking, learn the most effective ways to self-publish (blogs and social media), understand the media landscape and perfect the art of pitching ideas.

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 $46,750 to the International Culinary Center, LLC and $2,500 to Culinary Explorations. 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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