Our friends over at CNN's Eatocrac
y ran a great story this week, written by Greg Drescher, the Vice President of Strategic Initiatives at The Culinary Institute of America. In it he talked about how chefs must be educators, advocates and guides through the complexities of our food system. They must be informed about key issues so they, in turn, can inform and guide customers on what to buy and eat. You can read the whole article here.