The Foodservice industry might employ the most minorities, but that diversity is not reaching the top ranks in the kitchen. In particular, the strong focus on the European system has caused a lack of representation of culinary traditions from other parts of the world. Grace Chung analyzes how there is heavy cultural bias towards cooking in the French style among restaurateurs and how the culinary curriculum as a whole disregards the traditions and importance of other global cuisines.
Read MoreA profile on Andrew Alfano: President and COO of The Learning Experience.
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