A farm-to-table program designed for those who want to be stewards of tomorrow’s most celebrated cuisine. Chef Dan Barber, Blue Hill, and Stone Barns Center for Food and Agriculture are working with the International Culinary Center to create a new way to train chefs and stewards of hungry bellies, happy soils.
[youtube=http://www.youtube.com/watch?v=jH8WAiqYQwM&feature=youtu.be]