When I first went to school to the Culinary Institute of America, I believed that only important things about being a chef were knife skills and what you made, but over time I've learned that there are multiple other issues at hand as we look towards the future of the culinary world. The most important issue that I've heard of so far that I think deeply about and intend to learn more about is sustainability.

CSA's, or Chefs for Sustainable Agriculture, are chefs who are at the forefront over the argument of wastefulness and the excess consumption of foods and animals that will no longer be with us. For example, most people don't realize this but the Blue Fin Tuna will most likely be extinct in three to five years. The reason being is that the Japanese love this fish so much that they control over eighty percent of the market for it. They love it so much they have a federal reserve dedicated to the Tuna itself, similar to how we reserve gold at Fort Knox.

Now, keep in mind that the amount of food we waste is so extravagant and yet most people don't even realize it. It is important as chefs, especially as we look forward to the future, to know how we are going to deal with the extinction of species while still meeting the demands of feeding the world. It is important to learn about how we can use only what we need and set up sustainable agriculture to help supply the food that we serve in our restaurants. For example, Chef Melissa Kelly, the executive chef of Primo and CIA graduate, is one of the foremost purveyors of farm-to-table cuisine. She eliminates outside purveyors almost completely and everything at her restaurants is either grown, raised, or slaughtered on site and then manufactured to order.

Now who's to say that even in urban locations, take Buffalo for example where urban farming is beginning to boom, that we cannot do this ourselves? Why can't we grow veggies in our backyards? Why can't we raise a chicken or two? It is our reliance on others that allows for waste and for skyrocketing prices. While there is no definitive line to be drawn between regular chefs and CSA's, it is important for both to understand and respect the cuisine that they offer as I do when I prepare food for others. Sustainability is an issue I hold dearest and key to my heart and it is important for others to hold this point just as near and dear to theirs.

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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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            • Flexible Scheduling
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            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
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            Baker College is the largest independent college in Michigan with the most focused approach to education and training available. Our mission is to prepare you for meaningful employment.

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            • Received the 2015 and 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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            • Flexible Scheduling
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            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
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            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
            • Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
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            Lackawanna College is the premier, private, accredited two-year college serving the people of northeastern Pennsylvania. With a focus on keeping higher education affordable and accessible to our immediate community, Lackawanna draws 80 percent of its student population right from our own region.

            With a main campus situated in downtown Scranton, Lackawanna’s expanding footprint also includes satellite centers in Hawley, Hazleton, New Milford, and Towanda.