Harvard Study On Produce and Mortality: Five Servings A Day Is Key, But We Need To Quantify The Benefits
We’ve been honored to speak and moderate many panels over the years at the Culinary Institute of America. We’ve always felt that influencing and educating chefs and future chefs is important to encourage produce usage in restaurants and institutions. This is why we have invested to create a special program to bring culinary students to the New York […]
