Cooking Up Science, With An Educational Side

Is a career in food the right choice for you? On this week’s show, we’re exploring culinary careers from all angles. We begin by looking at two educational food programs in New Orleans. First, we’ll meet members of the New Orleans Culinary and Hospitality Institute’s first graduating class along with their instructor, Chef Alison Vines-Rushing. NOCHI offers a fast track into professional kitchens, awarding a professional degree in just 100 days.


Then, we’ll explore food science careers with Professor Darryl Holiday at the University of Holy Cross. The small Marianite college created their food science program four years ago, and offers a bachelor of science degree in food science, food business, and culinology.


Finally, we’ll see food science in action when we learn all about an amazing
new discovery – a molecule known as Reb M that is about to revolutionize the sweetener world under the trade name Amyris.


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