A Southeast Asian chapter of The Culinary Institute of America tours Monterey County’s conscious food stars.
In Singapore, Ivan Chong tells me, “The camera always get to eat
first.” I smile instinctively, as this applies to my California dining—as well as to increasing avid food lovers everywhere in the U.S. But
there are all sorts of things we’re doing here that aren’t remotely as
common in The Republic of Singapore. Or anywhere.
Which was why Chong and 41 fellow students from the Culinary
Institute of America’s Singapore campus were visiting California: to
learn from our unique approaches to food, wine and agriculture, and have
an adventure of a lifetime while they’re at it
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