Educating young cooks on the merits of sustainability.
Having worked in education at the post secondary level for almost 10 years, I have been reflecting on the impact we have on young minds. As a young person myself, I was brought up in a rural agricultural community. My sense and knowledge of the food chain was ingrained at an early age by my grandparents and family. I took this with me throughout my career as a chef, seemingly unaware that this wasn’t a typical thought process. Even before getting involved in education as a professor I was educating apprentices and cooks about the merits of local food and ethical business practices. Much to my surprise, having engaged some of my students and proteges many years later….they also have been carrying the torch. Nice! Click the following link for an interesting article on this very important issue.