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BPS Concentration—Farm-to-Table Cooking in America

In this concentration, you’ll spend a full semester at the CIA’s California campus studying farm-to-table principles in the heart of the Napa Valley. The program’s conservatory-like model will bring together masters (visiting star chefs, CIA faculty) and scholars (CIA students), culminating in a weekly special dining event for the public.

• Learn from Culinary Director and famed American chef Larry Forgione, who will teach courses and lead hands-on instruction in the program.
• Benefit from special lectures via visits, video conferencing, and taped courses by some of the biggest names in the industry—including Dean Fearing; Thomas Keller; Wolfgang Puck; Alice Waters; Jasper White; and more.
• Plant and nurture crops in CIA Greystone gardens; source ingredients from local farms, fields, and forests in this world-famous food and wine region.
• Develop menus using the sourced ingredients, participating in cutting, tasting, and cooking demos along the way.
• Produce menu items for service to the public at a special dining event held each week on campus in the Williams Center for Flavor Discovery.

Now Accepting Applications! Contact:
Duane Brown '11, BPS Program Coordinator
845-451-1716 or d_brown@culinary.edu