International Culinary Center Offering Farm-to-Table Programs
They've taken on Dan Barber to lead the sustainable, farm-to-table classes for culinary students
The culinary world's farm-to-table movement is becoming a new standard, especially since they'll be teaching the concept and farming to aspiring chefs.
The International Culinary Center (formerly the French Culinary Institute) will launch a farm-to-table concentration Dec. 18, 2012, helmed by Blue Hill's Dan Barber, naturally.
According to the press release, students will get "a unique, hands-on introduction to ecological agriculture and cuisine led by Dan Barber," including field trips to urban rooftop farms, a vineyard, and a dairy farm, plus some time at Blue Hill and Stone Barns Center for Food and Agriculture.
"This curriculum offers the opportunity for a student to come and see the connection between farmer and chef to create a lifelong understanding of food, agriculture, and delicious food for the future of cuisine," Barber said in a statement. And also, can we get some students working on creating humane foie gras?
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