Amazing opportunity for Chefs through the International Culinary Center.
The New York Farm-to-Table concentration focuses on the Hudson Valley’s rich agricultural history and possibilities, tapping into farms, artisans, and institutions representing responsible farming practices, and products. Your classroom will extend to an insider’s tour of a four-seasons rooftop farm, a Hudson Valley dairy farm, a New York City greenmarket, and an award-winning winery.
And because our network is second to none, your education will conclude with a truly unique opportunity—participation in the week long Farm Powered Kitchen™ program created and presented by International Culinary Center graduate and James Beard Outstanding Chef, Dan Barber, Blue Hill’s kitchen team, and Stone Barns Center’s internationally recognized farmers.
