The Food Business School

The Culinary Institute of America has now launched its new branch - The Food Business School, the world’s first business school dedicated to food entrepreneurship and innovation.

Will Rosenzweig is the new of dean of the School. His diverse professional background uniquely qualifies him to direct the new School. As a food entrepreneur, educator and venture capitalist, he brings a wealth of knowledge, resources and influential contacts to the position.

As a result, three innovative approaches to study - Online Courses (coming this summer), Innovation Intensives (registration now open) and the Venture Innovation Program (coming in Spring 2016) - are currently being offered as part of the new creative curriculum.

The Online Courses will offer classes introducing the food system’s biggest ideas and challenges, such as hunger, obesity, and animal welfare. The courses are designed to encourage rethinking a one’s role in the food system, whether the student is a corporate executive or entrepreneur.

The Innovation Intensives are structured into four topic groups:

  • Pop-Up Your Restaurant focuses on the vexing issues for chefs behind opening a restaurant and, equally important, keeping it open and profitable.
  • Scale Up Your Authentic Food Business is for food artisans who want to sell more without the product losing integrity or quality.  
  • Food Experience Design offers insight into how to create food brand stories through a variety of platforms including social media.
  • From Concept to Shelf is an in-depth course in how to conceptualize and bring new products to market.

The Venture Innovation Program is a multi-month, in-person and on-line joint hybrid course of study for serious entrepreneurs and innovators working to transform good ideas into successful food businesses.

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With such a wealth of insightful offerings, The Food Business School is surely destined to become a top culinary destination for creative entrepreneurs and innovative members of the Industry from around the world.

Posted on January 24, 2016 .

Walrus and Carpenter All About Oysters on the Beach

Each year Taylor Shellfish Farms in association with the Puget Sound Restoration Fund host an amazing evening event that always has a waiting list.

Gone are the trappings of the standard gala fund raiser. No white tablecloths here or soaring centerpieces. Rather this sought after event features the sea, seasoned shuckers, crisp cold white wines and oysters fresh from the tideline.

After gathering at the Queen Anne Taylor Oyster Bar for appetizers, the lucky guests board a coach bus along with long time oyster enthusiasts Jon Rowley and Betsy Peabody and head towards Shelton, WA.

There Bill Taylor of Taylor Shellfish Farms joins the group. Once aboard, he shares the history of Taylor Shellfish Farms from its early days as a small startup company over a hundred years ago to its status as the primary supplier of quality shellfish today to leading American chefs.

When the coach stops, guests are greeted by an evening beach lit by lanterns and shuckers waiting to share with diners some of the world’s best oysters, fresh from the sea.

As guests walk to the beach, they are greeted by Marco Pinchot, Taylor’s Director of Brand Marketing, who sees each has a complimentary Taylor shucking knife along with a please-return wineglass – all for a reason.

That’s because waiting down on the beach is cold iced wine and shuckers standing behind deep iced trays of fresh-from-the sea oysters. Those attending the event can then enjoy as many fresh in-the-shell oysters as they like OR learn direct from the pros how to open their very own oysters.

Either way one can’t lose. But wait – it gets even better because there are oysters roasting on the grill and more chilled wine. As guests savor their last oysters, Betsy Peabody recites from memory the entire poem "The Walrus and the Carpenter" from Lewis Carroll's classic Through the Looking Glass.. Impressive! 

After enjoying a warming cup of chowder, it’s time to board the coach and bring the evening to a close.

All in all, the Walrus and Carpenter event is the perfect way to learn more and enjoy more oysters, all while supporting the Puget Sound Restoration Fund, a nonprofit organization dedicated to improving water conditions, increasing native species and restoring local habitat.

Like wine and oysters, the Puget Sound Restoration Fund and Taylor Shellfish Farms are a perfect match. Why not join them next year and enjoy the best while preserving the best?

Your Culinary World Copyright Ana Kinkaid/Peter Schlagel  2015