Why Build a New Culinary School Model
This event was on Wednesday, March 15, 2017 at 10:00AM (PST)
It takes a certain type of culinary professional to take on the task of opening a culinary school amidst a climate where many schools are down sizing. Meet Chef Glenn Mack, the Executive Director of Brightwater: A Center for the Study of Food.
In this Rouxbe Live Event, he'll share how this project became an opportunity to do things differently, test new learning models, and be innovative in the classroom - all with robust community support.
Learn about the innovation and unique food systems approach they are taking with their programs, and how tools like Rouxbe will support their mission. Building on culinary foundations, programs can focus on topics such as culinary nutrition, food entrepreneurship, whole animal butchery, and food waste reduction.
About Glenn Mack
Dr. Glenn R. Mack is a chef, educator and author who presents on a range of topics such as hand-pulled noodles, culinary culture, history, and educational assessment. His grandmother, a Norwegian immigrant and domestic servant in NYC in the 1920s, was his culinary mentor and inspiration. He left journalism and Moscow in the 1990s for the allure and flavor of the Silk Road. Glenn traveled throughout Central Asia and continued further east to China and Singapore.
After starting a professional cooking school in Austin, TX, he spent a decade with Le Cordon Bleu before taking on his current role as Executive Director of Brightwater: A Center for the Study of Food in Arkansas. Glenn currently serves as Chair of the board of directors for the International Association of Culinary Professionals (IACP).
Photograph credit Wesley Hitt.