Laws For Our Future

Anyone in the culinary industry should be familiar with the novel, The Jungle, by Upton Sinclair. Sinclair wrote this novel about the dangers of the Chicago meat packing industry and the frightening state of food quality that came from the 1920’s. His book made such an impact upon the public, that the federal government founded the Food and Drug Administration. The FDA then set in place standards and practices of food laws. Today, however, we are stricken as a public by troublesome news every few weeks it seems, about there being an outbreak of e coli or tainted food (feel free to do you own homework). The new law is the first in seventy years and will usher in brand new standards and powers to the FDA in order to keep what we consume, safe.

Slap On The Wrists

The problem that struck the FDA in recent times, was the inability to directly punish companies that broke safety laws. They were able to negotiate recalls with the faulty parties, but never directly force them to do it. That’s all changed with this new law. The FDA can now order mandatory recall’s and are going to hire 17,000 new people to conduct inspections.

Finding The Needle In The Haystack

With all the new manpower that the FDA will have, they should have no issues increasing the safety of food overall, and preventing as frequent outbreaks of contamination. The new law establishes a tracking system that will quickly pinpoint where contaminants are found. Today, we have severe issues with corporate agriculture companies like Tyson and Cargill who import meat products from all over the world. The next time you bite into a hamburger, you maybe be eating a little bit of Japan, China, Canada, Texas, Chile, and Montana. So much for knowing about where your food comes from.

Safe And Sound

The great part of this new law is the fact that most Americans will go back to eating breakfast. They won’t shy away from spinach or lettuce because the little voice in their minds eye tells them they might get sick. Everyone should be able to eat good wholesome food without the fear of growing ill or possibly dying from its consumption. I, for one, hope this starts a new trend for better health regulation in general, and a sign that we won’t give up the one thing we truly enjoy as cooks: food.

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
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            • Received the 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            3 Program(s) Found
            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
            • Numerous scholarship opportunities and financial aid are available to students who qualify.
            • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
            • 2 campuses located in Boulder, Colorado and Austin, Texas.
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            L'Ecole Culinaire , Kansas City
            • Offers educational opportunities for the aspiring, career-minded chef.
            • Students are trained by professional chefs and spend the majority of their final term working in the campus restaurant to learn all phases of the culinary industry.
            • St. Louis campus offers new Food Truck Entrepreneurship courses.
            • Has a student-run food truck that tours around St. Louis.
            • All campuses have a public restaurant where food is prepared and served by students.
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            3 Program(s) Found
            • Has been training students in the culinary arts since 1946.
            • Teaches hands-on culinary training in French, Asian, Mediterranean, Latin and American cooking, along with professional baking and pastry techniques.
            • Helps students gain professional skills in culinary management.
            • Offers an Italian Culinary Arts program where students get to externship in Italy.
            • Its instructors are respected chefs who put their dedication and life experiences into their instruction.
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            • A part of the Select Education Group (SEG).
            • Offers several scholarship and financial aid opportunities for students who qualify.
            • California campuses accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC), and accreditation for the Salem campus from the Accrediting Council for Continuing Education and Training (ACCET).
            • 4 Campuses located in Clovis, Modesto, and Redding in California, and Salem, Oregon.
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            Dorsey Schools , Roseville
            • Preparing individuals for career opportunities, technology training, and certifications for the medical, culinary arts, HVAC repair, legal, and cosmetology fields since 1934.
            • Has many lecture classes with a maximum of a 30:1 student to teacher ratio, and most lab classes with a maximum of an 18:1 student to teacher ratio.
            • Accredited by the Accrediting Council of Independent Colleges and Schools.
            • Has locations in Dearborn, Farmington Hills, Lansing, Madison Heights, Roseville, Saginaw, Southgate, Waterford-Pontiac and Wayne-Westland.
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