There has never been a more interesting and challenging time to be a chef than right now! Everything is changing, everything seems to be in flux; but what is certain is that chefs will always be needed, and people will always respond well to great food. As the industry of food moves through a period of significant change it is essential that culinary education lead the charge. What will the position of chef look like in the years ahead? What types of positions will our graduates seek and how well are we preparing them for different roles?

If you understand that this is the time to be proactive and define the role culinary schools will play in determining future career tracks for our students, then be sure to listen to CAFÉ Talks Podcast with Research and Development Chefs Sean Dwigans and Todd Ketterman from Reser Fine Foods as they focus on their role in determining the future of quality food and how restaurants and culinary schools might respond.