Sixteen leaders in K-12 school foodservice, representing nine districts from across the country, met last week at The Culinary Institute of America’s (CIA) San Antonio campus for the annual “Getting Back to Your Roots Symposium.” The accredited program, developed by Chef Mark Ainsworth, PCIII, CEC and Professor of Culinary at the CIA, consisted of three days of discussion and discovery in the complex work of feeding children.  “We know that school foodservice ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.