In this episode, podcast host Rocco Paradiso sits down with Chefs Douglas Best and Matthew Ward to explore how chefs can make their operations more sustainable. Drawing on research from their work in college dining with Menus of Change, they share practical insights that translate beyond campus kitchens.
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Episode 27: Meat Resurgence with Kurt Kwiatkowski
Episode 26: Vitamix Product Development with Kelli Jenkins
Episode 25: The Language of Flavor with Dr. Christopher J. Hastings
Episode 23: CMC Exam with Geoffrey Lanez and Luis Young
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