DC Chef Brian McBride once said that he—like most chefs—can’t imagine being anything but a chef…but if he had to do it all over again, in addition to cheffing, he would get “a business degree with a minor in accounting.” The food business, it turns out, is a business after all. And the most talented food people need business skills to navigate the at times byzantine and creativity-numbing U.S. venture capital and regulatory food systems with passion intact. (Don’t even get me started on scaling up to international systems.)
The prestigious Culinary Institute of America (CIA) has always understood that a heart for food must have a mind for business, for good work and talent to touch as many people as possible. Today, the CIA is announcing the opening of its new branch the Food Business School, with offerings both online and at its Greystone campus in Napa Valley, California. And yes, going to the CIA for a wanna-be chef is the equivalent of going to school at the International Space Station for a wanna-be astronaut.
Read the rest on The Plate.