Change: It's not all on chefs' plates
If there’s one group of people who are best positioned to reshape America’s appetites, it’s chefs.
At The Culinary Institute of America, we educate the next generation
of the nation’s culinary leaders about the techniques of their craft and
the principles of flavor.
Increasingly though, our students must understand that, to be
successful, they must also think about the health and wellness of their
patrons—and that buzzword sustainability.
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