Editor's Note: Greg Drescher is the Vice President of Strategic Initiatives at The Culinary Institute of America. Drescher is also an inductee of the James Beard Foundation’s Who’s Who of Food & Beverage in America. He is a speaker at the Menus of Change summit in Cambridge, Massachusetts, from June 10-12. The conference is hosted by The Culinary Institute of America and the Harvard School of Public Health's Department of Nutrition.

If there’s one group of people who are best positioned to reshape America’s appetites, it’s chefs.

At The Culinary Institute of America, we educate the next generation of the nation’s culinary leaders about the techniques of their craft and the principles of flavor.

Increasingly though, our students must understand that, to be successful, they must also think about the health and wellness of their patrons - and that buzzword sustainability.

The food industry is changing across many dimensions, and chefs and culinary professionals must keep pace.
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