Four Season Chef: The French Culinary Institute

Schedule 1: All Four sessions

Fall - 1st Weekend		Sunday, 9:30am–4:30pm & Monday, 9:00am–3:00pm
Winter – 2nd Weekend		Sunday, 9:30am–4:30pm & Monday, 9:00am–4:00pm
Spring – 3rd Weekend		Sunday, 9:30am–3:30pm & Monday, 9:00am–3:00pm
Summer – 4th Weekend		Sunday, 9:30am–3:30pm & Monday, 9:00am–3:00pm

Start	End	Cost

November 4, 2007	November 5, 2007	$ 6,000
March 9, 2008	March 10, 2008
June 1, 2008	June 2, 2008
September 14, 2008	September 15, 2008

Schedule 2: Individual Sessions

Sunday, 9:30am - 4:30pm & Monday 9:00am - 3:00pm

Start End Cost

November 4, 2007 November 5, 2007 $ 1,582

March 9, 2008 March 10, 2008 $ 1,582

June 1, 2008 June 2, 2008 $ 1,582

September 14, 2008 September 15, 2008 $ 1,582

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A lifelong Francophile and epicure, Dorothy Cann Hamilton founded The French Culinary Institute in 1984. Her distinguished career in vocational education and outstanding reputation for innovative programs in gastronomy have resulted in numerous accolades and tributes including the Chevalier dans l'Ordre National du Mérite and Chevalier du Mérite Agricole from the French government. Hamilton has also received the coveted Silver Spoon Award from Food Arts magazine, recognizing her as a leader in the American restaurant community.

Elected chairwoman of the American Institute of Wine and Food, Hamilton was soon appointed Chairwoman emerita for life. She has also served on the advisory boards of many national and international organizations including the National Association of Training & Technical Schools, the International Association of Women Chefs and Restaurateurs, and the U.S. Department of Education. From 1972 to 1974 she served in the Peace Corps in Thailand, where she lectured at Mahidol University, Bangkok, and taught at teacher-training colleges around the country. Most recently, she was appointed Chairman of the Board of Trustees for the James Beard Foundation.

Currently, Hamilton sits on the boards of the Abraham House, a residential alternative to prison; the Calhoun School in New York City; and HELP USA, an organization that assists the homeless and victims of domestic violence to become-and remain- economically independent.

She holds a B.A. Honours from the University of Newcastle-upon-Tyne, England, and an M.B.A. from New York University.

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Dan Barber is the chef and co-owner of Blue Hill restaurant in New York City, a 2001 James Beard Award nominee for best new restaurant and a noted neighborhood eatery that continues to celebrate the farms of the Hudson Valley with its menus. In the summer of 2002, Food & Wine Magazine featured Dan as one of the country's "Best New Chefs." He has since been featured in The New Yorker and Gourmet Magazine, and included in "The Next Generation" of great chefs in Bon App�tit's 10th annual restaurant issue.

To expand on his philosophy of cooking with sustainably grown, local ingredients, Dan has been working with such organizations as the Kellogg Foundation, Slow Food USA and Earth Pledge to minimize the political and intellectual rhetoric around agricultural policies and to instead maximize the appreciation of eating good food.

Focusing on the issues of pleasure, taste and regional bounty-and how these imperatives are threatened-Dan helped create the philosophical and practical framework for Stone Barns Center for Food and Agriculture and continues to help guide it in its mission to create a consciousness about the effects of everyday food choices.

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Mr. Mendelson is co-founder and legal director of the Center for Food Safety (CFS), a non-profit membership organization that addresses the impacts of industrial agricultural and food production systems on human health, the environment and animal welfare. He also serves as legal director for the International Center for Technology Assessment (CTA), a non-profit, bi-partisan organization committed to providing the public with full assessments and impact analyses of emerging technologies.

Currently, his legal advocacy focuses in three primary areas: food safety, sustainable agriculture and environmental protection. For over the past six years he has provided legal support work for several non-profit coalitions promoting strict national organic agricultural standards and practices.

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Jerry Cosgrove is currently a Deputy Commissioner for the New York State Department of Agriculture and Markets, with program responsibility for dairy and agricultural protection and development. He worked for almost 15 years at American Farmland Trust, a national farmland conservation nonprofit. He directed AFT�s policy development, technical assistance and advocacy activities in New York and New England as its Northeast Director. He served for 13 years as a member of the NYS Advisory Council on Agriculture as well as the CoBank Northeast Regional Council, the Cornell Agriculture and Life Sciences Advisory Committee and Senator Hillary Clinton�s Agricultural Advisory Council. He is part of a fourth generation farm family (his brother Mike owns and operates the family farm).

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Marion Nestle is Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health at New York University, which she chaired from 1988-2003. Her degrees include a Ph.D. in molecular biology and an M.P.H. in public health nutrition, both from the University of California, Berkeley. Her first faculty position was in the Department of Biology at Brandeis University. Her research focuses on the analysis of scientific, social, cultural, and economic factors that influence dietary recommendations and practices. She is the author of Food Politics: How the Food Industry Influences Nutrition and Health (2002) and Safe Food: Bacteria, Biotechnology, and Bioterrorism (2003), both from University of California Press. Her latest book, What to Eat (North Point Press, a Division of Farrar, Straus & Giroux), was published in May 2006.

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David Barber, a native New Yorker, grew up spending many early summers working the fields of Blue Hill Farm, home of his grandmother who leased the property to an established family dairy and beef cattle operation in the Berkshires. His connection to those experiences and appreciation for the value of the local farmer led to expanded interests in how our economic system affects how and what we eat. David attended Connecticut College, Harvard Business School and is an owner of Blue Hill at Stone Barns along with his wife, Laureen, and brother, Dan.

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Jack Algiere was born and raised in southern Rhode Island on a family farm. He attended the University of Rhode Island�s College of Plant Science, where he developed a great interest in sustainable systems and was driven in search of efficient methods. Jack and his wife Shannon currently live in Pocantico Hills near Stone Barns Center where he maintains the half-acre in-soil greenhouse and four acres of garden. His goal is to produce optimal amounts of superior-quality produce for the restaurant, market, education center, and community using efficient and naturally sustainable practices. He is dedicated to maintaining the landscape naturally with the help of the livestock manager and the many farm animals. Jack offers tours and classes at the farm throughout the year to help both youth and adults learn about the living landscape and our role in it.

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Craig Haney's family has farmed for eight generations in the foothills of the northern Catskills. Motivated by a desire to connect our farming past with a sustainable future, Craig studied American social history at The University of Michigan. After graduation, he returned to central New York to farm and teach at The Farmers' Museum in Cooperstown. To promote the connections between farming, food and our culture, Craig founded (and still operates) Skate Creek Farm, a pasture-based, organic farm that raises poultry, veal, sheep and swine. As a farmer and the shipping coordinator for Meadow Raised Meats, an association of family farmers who raise their animals on grass, Craig continues to connect people with their food through restaurant, on-farm and Internet sales, as well as farmers' markets.

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Best known for her book The Story of Corn, winner of the 1993 Jane Grigson Award, Betty Fussell is the author of ten books, ranging from biography to cookbooks, food history and memoir. Her essays on food, movies, travel and the arts have appeared in both scholarly journals and popular magazines and newspapers over the past 40 years. She has lectured throughout the country in venues as varied as New York’s Metropolitan Museum of Art and Iowa’s State Fair. A frequent speaker at the conferences of many national food associations, she was Scholar in Residence for the International Association of Culinary Professionals in 1999. A winner of Food Arts’ Silver Spoon Award, she has presented courses and/or workshops in food writing, food history and food preparation at universities, colleges and culinary schools across the United States and in Mexico. Her memoir, My Kitchen Wars, was performed in Hollywood and New York as a one-woman show by actress Dorothy Lyman. She is currently writing a book on the history of American Beefsteak.

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Bill Niman is a cattle rancher and Founder and Chairman of the Board of Niman Ranch, Inc., a California-based natural meat company supplied by a network of over 600 family owned farms and ranches that all adhere to a strict code of animal husbandry that requires traditional, humane methods.

Niman began ranching in 1971 on a ranch in Bolinas, California and in the years following began working with like-minded farmers, which gradually grew into the Niman Ranch farmer network. Over the past three decades, Niman Ranch has gained a national reputation for having the best-tasting beef, pork, and lamb available. Bill Niman was named “Food Artisan of the Year” by Bon Appetit magazine in 2001 and has been called the “Master of Meat” by Wine Spectator, the “Guru of Happy Cows” by the Los Angeles Times and a “Pork Pioneer” by Food & Wine. He was honored with the Good Neighbor Award by Glynwood Center, an organization that works nationally and internationally to support sustainable agriculture.

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Anne Saxelby is a passionate advocate of American farmstead cheese whose expertise stems from her experience working with some of the premier farmstead dairies in the US. For Saxelby Cheesemongers, the first shop in New York City devoted solely to American farmstead cheese, Anne has culled a selection that reflects the basic values embraced by the farmers who devote their lives to creating amazing cheese: rigor, integrity, artistry, and sustainability.

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Fergus Henderson Chef/Owner, St. John Restaurant & St. John Bread & Wine, London, UK
was born in London, 1963. He attended King Alfred’s School and went on to train as an architect. It was during this period that he started cooking seriously. Whilst studying at the Architectural Association, he took a job at Smiths Restaurant, in Covent Garden and thus began his career as a chef. He is also the author of My Kitchen Wars and has written for the LA Times, Food Arts magazine, Bon Appetit, Travel & Leisure, Cooking Light, and Vogue.

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Adam Kaye joined Blue Hill in October 2000, initially as the meat cook, and eventually worked his way up to Chef/Kitchen Director. Adam has cooked professionally for the past nine years, moving through the kitchens of Vidalia in Washington, DC, La Panetiere in Rye, NY, and Chantarelle in Manhattan. He has also worked with his family�s catering company in Westchester. Although cooking has been in Adam�s blood for generations, he came to the profession only after spending time in Washington working in the world of environmental policy. His love of all things culinary stems from a long family tradition in the industry: his great-grandfather was a butcher; his grandfather owned a butcher supply and spice-milling company; and his parents owned retail cookware stores and now run a catering company. Adam�s earliest childhood memories are of playing with scraps of dough in his parents� kitchen while his mother baked quiches.

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Frederick L. Kirschenmann, a longtime leader in national and international sustainable agriculture, is Distinguished Fellow for the Leopold Center for Sustainable Agriculture at Iowa State University. From July 2000 to November 2005, he served as the Center's second director since its creation in 1987. Kirschenmann came to the Center from south central North Dakota where he operated his family's 3,500-acre certified organic farm. He continues to oversee management of the farm and has an appointment in the ISU Department of Religion and Philosophy.

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Is a writer, lecturer and world-renown conservation scientist. He is Director of the Center for Sustainable Environments at Northern Arizona University, where he catalyzed the Canyon Country Fresh regional food initiative on the Colorado Plateau.After gaining degrees in agriculture and arid lands resources from the University of Arizona, Dr. Nabhan co-founded Native Seeds/ SEARCH and became a leading voice for conserving and renovating native plant agriculture in the Americas.

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Eliot has nearly 40 years of experience in all aspects of organic farming, including field vegetables, greenhouse vegetables, rotational grazing of cattle and sheep, and range poultry. He is the author of The New Organic Grower (Chelsea Green, 1989, revised, expanded second edition, 1995), Four Season Harvest (Chelsea Green, 1992, revised, expanded second edition, 1999) and the Winter Harvest Manual. He has contributed chapters to three scientific books on organic agriculture and has written extensively on the subject since 1975. He also wrote the foreword to Keeping Food Fresh: Old World Techniques and Recipes (1999), by the gardeners and farmers of Terre Vivant.

With Barbara, he was the host of the TV series, Gardening Naturally, on The Learning Channel. He and Barbara presently operate a commercial year-round market garden, in addition to horticultural research projects, at Four Season Farm in Harborside, Maine.

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Glenn Roberts is a thirty-year veteran of restaurant and resort concept design in adaptive reuse of historic architecture. Mr. Roberts founded Anson Mills in 1998 in Charleston, South Carolina,as a sustainable heirloom grain production and marketing company for nine regional organic farms. In 2002, Mr. Roberts became founding member and CEO of the Carolina Gold Rice Foundation to establish an education and research outreach program connecting chefs, farmers and scientists missioned to restore heirloom grains and the foodways of early America, Europe, the Near East and Asia. Today, Anson Mills works with 30 organic farms in 6 states to grow organic heirloom grains for the production of 120 stone milled artisan ingredients. In 2005, Newsweek Magazine and MSNBC recognized Anson Mills as one of the top 15 artisan producers in America. In February 2007, Anson Mills was inducted into the Fellowship of Southern Chefs, Artisans and Farmers.

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David Mas Masumoto is an organic peach and grape farmer and the author of four books including: Letters to the Valley, A Harvest of Memories, Four Seasons in Five Senses, Harvest Son, and Epitaph for a Peach. A third generation farmer, Masumoto grows peaches, nectarines, grapes and raisins on an organic 80 acre farm south of Fresno, Calif. Masumoto is currently a columnist for and The Fresno Bee and a Kellogg Foundation Food and Society Policy Fellow. His writing awards include Commonwealth Club Silver medal, Julia Child Cookbook award, the James Clavell Literarcy Award and a finalist in the James Beard Foundation awards. He received the “Award of Distinction” from UC Davis in 2003. He is currently a board member of the James Irvine Foundation and has served as chair of the California Council for the Humanities. Masumoto is married to Marcy Masumoto, Edd, and they have a daughter, Nikiko, 20, and a son, Korio, 15.

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Dave Arnold grew up in the New York area and began tinkering with restaurant equipment after graduating from art school. Initially, he customized equipment for use in art projects, but after meeting Chef Wylie Dufresne in 2004, he focused his equipment skills on the high-tech cooking movement. In 2004, Arnold founded the Museum of Food and Drink, an institution based on learning about the history and culture of food through eating. In 2005 he joined the French Culinary Institute as the Director of Culinary Technology, where he is dedicated to helping chefs achieve their goals using new technologies, techniques and ingredients. Arnold is the Contributing Editor for Equipment and Food Technology for Food Arts magazine. He lives in Manhattan with his wife and two boys.

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Judy Wicks is owner and founder of Philadelphia’s 24-year-old White Dog Cafe, and is a national leader in the local, living economies movement. She is co-founder and co-chair of the national Business Alliance for Local Living Economies (BALLE), and founder of the Sustainable Business Network of Greater Philadelphia (SBN). She is also president of the White Dog Community Enterprises (formerly White Dog Cafe Foundation), a non-profit 501c3 dedicated to building a local living economy in the Philadelphia region.

The Cafe sources all produce in season from local organic family farms. All meat and poultry is humanely raised, and fish and seafood are sourced from sustainable fisheries. The Cafe has helped lead campaigns to ban the sale of endangered fish and the use of GMO products. One hundred percent of electricity is generated by wind power, the first business in Pennsylvania to do so.

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Karen Karp, a respected entrepreneur, project manager and food business consultant, founded Karp Resources in 1990 to grow food businesses. As President of the company, she brings over 25 years of specialized experience to Karp Resources. In addition to the numerous corporate, government and non-governmental clients the firm maintains, Karen and her staff are members of many farm and food organizations, such as NY Farms!, International Association of Culinary Professionals, Community Food Security Coalition, The New York City Food Systems Network, Long Island Farm Bureau, Slow Food, and The Sustainable Food Lab.Karen co-wrote the curriculum in Culinary Entrepreneurship for Mississippi University for Women (MUW), now a minor degree at the university, as well as the book, Gourmet to Go: A Guide to Owning and Operating a Specialty Food Store. She also provides an annual scholarship for a promising MUW culinary student. Karen farms oysters near her home in Southold, New York, USA.

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Barbara Damrosch has worked professionally in the field of horticulture since 1977. Presently she writes a weekly column for The Washington Post called A Cook’s Garden. She is also the author of The Garden Primer (Workman Publishing, 1988) and Theme Gardens (Workman, 1982, Revised Edition 2001) and from1992 to 2002 authored the Page-A-Day Gardener’s Calendar. She was the General Consultant for Taylor’s Guide to Garden Design, published by Houghton-Mifflin in 1988. Her writing has been published extensively in national magazines and for many years she wrote a monthly column for American Homestyle and Gardening.

She has served as a horticultural consultant to a number of companies, including Time-Life Books and Smith & Hawken. For the past five years she has been ia consultant to John Scheepers Kitchen Garden Seeds in Bantam, Connecticut. She also designed several display food gardens for the Stone Barns Center For Food and Agriculture in Pocantico Hills, New York, and worked with Alice Waters on the Edible Schoolyard exhibit for this year’s Smithsonian Folklife Festival on the National Mall in Washington DC.

She is also co-owner, with her husband Eliot Coleman, of Four Season Farm, an experimental market garden in Harborside, Maine, which produces vegetables year-round, and has become a nationally recognized model of small-scale sustainable agriculture.

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During the past 14 years, Dr. Chivian has worked to involve physicians in the United States and abroad in efforts to protect the environment, and to increase public understanding of the potential human health consequences of global environmental change. In 1996, Dr. Chivian founded and became director of the Center for Health and the Global Environment at Harvard Medical School, the first center at a medical school in the United States focusing on the human health dimensions of global environmental change. Dr. Chivian has lectured widely in the U.S. and abroad, and has appeared on national television and radio and in the print media in several countries. He has over 40 publications. His area of interest is the human health consequences of habitat degradation, species loss, and ecosystem disruption.

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Harold McGee

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