Where great food begins.
The International Culinary Center has joined forces with Chef Dan Barber and Blue Hill and Stone Barns Center for Food and Agriculture to launch this new, ground-breaking program.
Watch the video to hear from alum Chef Dan Barber and ICC Founder Dorothy Cann Hamilton.
A GROUNDBREAKING PROGRAM
In collaboration with ICC alumnus Chef Dan Barber, this extension of the Professional Culinary Arts program develops your sense of stewardship with ground-breaking education and workshops certain to change you cook and look at sustainability.
YOUR PATH TO BECOMING A CHEF OF THE 21ST CENTURY
Begin with ICC’s unique Total ImmersionSM approach
In our Professional Culinary Arts program, you’ll be immersed in the classic cooking techniques that form the building blocks of Western cuisine from Day One. Your educators are chef-instructors who are passionate, accomplished leaders eager to share their expertise, and you’ll enjoy the kind of hands-on experience, personal attention, and support that can really build your confidence and skills. And thanks to The ICC’s unique Total ImmersionSM approach, you’ll amass an incredible amount of knowledge and ability in a very short amount of time.
In 600 hours of training, The ICC’s Professional Culinary Arts program combines both hands-on instruction and theory into one comprehensive program. Each class begins with a short lesson from your chef-instructor, who will outline terminology, relevant food history, the reasons behind various cooking techniques, and the rationale behind following procedures in a specific order.
Then, let’s take it outside
The Culinary Arts + Farm-To-Table program builds upon your new found skills and techniques by connecting your training as a chef to the beginning of the food chain. The program begins in the kitchens of our Soho, NYC campus, where our Professional Culinary Arts curriculum teaches you 250 fundamental techniques, high-volume production, food costing and the skill of replicating a dish.
From early in the program, your classroom will extend outside the classroom to destinations such as an urban farm, a dairy farm, a NYC green market 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 Farm-Powered Kitchen™ field trip.
*Field trips dependent on seasonality and subject to change.
The Farm Powered Kitchen™
After completing the Professional Culinary Arts program, students take their education to the field. Your hosts: the highly regarded Blue Hill kitchen team, expert farmers from Stone Barns Center for Food and Agriculture and Chef Dan Barber, one of TIME Magazine’s “100 Most Influential People.”
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.
UNPARALLELLED ALUMNI NETWORK & CAREER SERVICES
Graduate fully prepared to begin a new career
The day you receive your Grand Diplôme is just the beginning. With the expertise you’ve gained—and the backing of The ICC’s reputation and expanding alumni network—you’ll have access to an exciting world of new opportunities in the culinary industry.
If you’re serious about Farm-To-Table cuisine, it’s hard to imagine a more challenging and inspiring opportunity. 100% of students surveyed say they made a good decision by attending ICC**
ALL-STAR CHEF INSTRUCTORS & DEANS
Courses Crafted by Legendary Chefs Jacques Pépin, André Soltner, and Alain Sailhac
At the heart of The ICC Professional Culinary Arts program are the industry icons who are our esteemed deans: chefs Jacques Pépin, André Soltner, and Alain Sailhac. Their experience and reputation are respected worldwide, and their exacting standards set a gold standard for excellence at the school.
Adding the next generation of thought-leadership to the program in our Farm To Table option is Chef Dan Barber, a graduate of ICC and one of TIME Magazine’s “100 Most Influential People.”
WHAT YOU'LL LEARN IN AS LITTLE AS 6 MONTHS
Professional Culinary Arts covers 250 essential skills to prepare students to work in a professional kitchen—in the efficiency of 6 months.
Levels 1 & 2
- Introduction to Culinary Techniques
- Building Culinary Foundations
Levels 3 & 4
- Techniques in Buffet, Charcuterie, Production and High Volume Cooking
- Skills for Consistency and Refinement, Time Management and Organization
- Students get on-the-job-training through a paid externship
THE ROLE OF THE CHEF AND SUSTAINABLE AGRICULTURE
How do chefs, farmers and educators collaborate to create delicious, ecological cuisines?
As you begin your time with Stone Barns Center for Food and Agriculture and Blue Hill at Stone Barns, farmers and chefs will introduce you to the dirt on…dirt, explaining how and why soil is a 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 crops. They will reveal innovative techniques for year-round farming in the Northeast, and lead you to the greenhouse and vegetable fields to study crop rotation, cover crops and pest management. Once you have gained insight into the vegetables that you have harvested, you will head to the kitchen to cook without a safety net– preparing a single ingredient five different ways.
You’ll also explore the role of seed breeding, responsible foraging, compost on a farm and in a professional kitchen, and the importance of grain within a farming system. Hands-on instruction in milling, cooking and baking with diverse varieties of grains will also be presented.
Students will gain a close-up view of the many benefits of humane, ecological animal husbandry from the livestock team. You’ll explore the Stone Barns pastures and woodlands to see cattle, sheep, goats, ducks, and laying hens that rotate across pastures to restore soil and plant health and foster species biodiversity, and the waste-fed pigs that service the forest understory. As you learn how environmental and ecological health affect flavor and nutrition in meat animals, Blue Hill chefs will help you meet the challenges of preparing grass-fed meats and using whole animals responsibly. 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.
Throughout your four days on the farm, you’ll meet chefs, and take part in a discussion on 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.
Envision how you’d create a menu based on locally grown, ecologically sound ingredients. Blue Hill chefs coach you on the best way to source responsibly while keeping an eye on the bottom line and reducing food waste. Working in teams, you’ll create a dish featuring ingredients studied throughout your time on the farm, and gathered during the morning’s harvest to present to a team of Blue Hill chefs and Stone Barns Center farmers. The dishes and flavors you develop will be a testament to how much you’ve learned during your training. The panel will 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
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 Culinary with Farm-To-Table program offers optional field trips (including one week at Blue Hill at Stone Barns) in conjunction with the 600-hour Professional Culinary Arts program. While the International Culinary Center and the Professional Culinary Arts program are accredited by the Accrediting Commission of Career Schools and Colleges, please note that the optional field trips do not fall within the scope of the commission’s accreditation.
- 600-hour Culinary Arts diploma program–400 hours on-site, 200 hours paid externship
- Local field trips and Farm-Powered Kitchen™ program at Stone Barns (optional)
- Application fee
- Uniform, tool kit and supplies
- “Family Meal” prepared by students
- Skills workshops in key areas such as knife skills, butchering and food costing
- Business Bites Workshops
- Chef demonstrations with volunteer opportunities
- Commencement Ceremony
- Ongoing Career Services
Classes start year-round
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