The influence of the Chefs Collaborative (CC) doesn’t stop at the media’s microphone. CC is currently joining forces with the prestigious Culinary Institute of America (CIA), the nation’s most well-known chef school, to conduct two seminars that will showcase anti-biotech issues.
With session topics such as “Chefs as activists,” CIA students will hear one-sided lectures that rail against genetically improved foods, so-called “factory farming,” and a host of specific seafood harvests. The budding chefs will also get to hear politically provocative presentations from CC members Alice Waters, Rick Bayless and Peter Hoffman.
