Recently a chance Metro North Railroad encounter connected me to a group of super-committed, up-and-coming chef leaders studying at the Culinary Institute of Education in Hyde Park, NY. We had so much fun chatting that I decided to write about them. I sat down virtually with Jessie Arnett, Tristan Haverfield, and Nathan Tucker to find out how the next generation of chefs is being trained, and how they’re thinking about food system and sustainability issues.