Leading the Future of Foodservice
The future of foodservice is coming at us—fast.
All you need to do to see the staggering pace of change is to look back a few
years and reflect on how far the foodservice industry has come. Consider the
rise in prominence of organics and sustainable agriculture...the undeniable link
between food and health...the enthusiastic adoption of world flavors and
ingredients by an increasingly adventurous American public. These and other
relatively recent developments are already firmly entrenched in our culinary
consciousness and our culture.
The Culinary Institute of America at Greystone's Leadership Programs, spearheaded by the CIA Strategic Initiatives Group, help
foodservice professionals learn more about the next wave of change. Programs include conferences & leadership retreats and new media projects that
focus on topics and trends crucial to the foodservice industry including flavor
development, health & wellness, volume foodservice menu R&D, and
collaboration between production agriculture and volume foodservice. Programs
also include CME conferences for healthcare professionals that bridge
nutrition science, healthcare, and the culinary arts.
In the News:
Bon Appétit Magazine: Expert advice from The Flavor Hunter: Greg Drescher, Director of Strategic Initiatives |
