To keep students on the cutting edge of culinary advances, International Culinary Center has created a farm-to-table curriculum that complements its traditional cooking program at its California campus. This distinctive curriculum represents the vision of Karen Karp, a pioneer in the field of sustainability. Through the program, students come out of the kitchen to experience farming and sustainable agriculture in the field. During field trips, moreover, students at the International Culinary Center learn how to make the best decisions about product sources while keeping their food as fresh and flavorful as possible.
California has become a national leader in the farm-to-table movement. The state grows nearly half of all fruits and vegetables consumed in the nation and no better place exists for teaching culinary students the ecology behind farming. Over the course of the program, students visit both small artisan farms and large commercial operations. Students have the chance to ask questions of farmers, field hands, policy makers, and market managers as they think about launching their own careers.
The farm-to-table focus complements the in-kitchen training provided by industry leaders such as Jacques Pepin, Alain Sailhac, and Andre Soltner. Individuals can learn more about the program online at InternationalCulinaryCenter.com.