ITALIAN TABLE TALKS / Chapter 10
“CLASS DISMISSED” – Reimagining Culinary Institutes and Food Studies
MONDAY – AUGUST 10, 3PM
The COVID-19 pandemic’s resurgence in the United States has caused multiple states to halt, or at the very least, pause their reopening plans. New York City—- a state that has made a remarkable turnaround—has also delayed implementing Phase 3, directly affecting restaurants who are eager to commence indoor service. Restaurants are doing their best to cope with the constantly shifting start dates. The industry focus, and rightfully so, has been placed on the service segment of the hospitality industry. However, how has COVID-19 and erratic reopening schedules affected culinary institutes and food studies programs?
Dr Joyce F. Brown / President of the Fashion Institute of Technology of the State University of New York; Trustee at The Culinary Institute of America
Lisa Sasoon / Associate Dean of Global Affairs and Experiential Learning and Clinical Professor at New York University’s Department of Nutrition and Food Studies; Member of GRUPPO ITALIANO Board of Directors
Andrea Sinigaglia / Director of Alma School in Parma, Italy
Rick Smilow / President & CEO of Institute of Culinary Education, New York – Los Angeles
Fabio Parasecoli / Author and Professor at the Department of Nutrition and Food Studies, New York University
Gianfranco Sorrentino / Owner of the IL GATTOPARDO Group, President of GRUPPO ITALIANO
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