This episode currently has no reviews.
Submit ReviewLike the rest of the education system in the US, culinary schools and work-study programs have been acutely disrupted. Classes aimed at training chefs, bakers, and bartenders are inherently hands-on. Plus, there are a lot of people who get training through work opportunities like international study programs or externships in professional kitchens. On this bonus episode, reported by Macgill Webb, we hear personal accounts of how COVID-19 has impeded culinary education.
Meat and Three is powered by Simplecast.
Like the rest of the education system in the US, culinary schools and work-study programs have been acutely disrupted. Classes aimed at training chefs, bakers, and bartenders are inherently hands-on. Plus, there are a lot of people who get training through work opportunities like international study programs or externships in professional kitchens. On this bonus episode, reported by Macgill Webb, we hear personal accounts of how COVID-19 has impeded culinary education.
Meat and Three is powered by Simplecast.
This episode currently has no reviews.
Submit ReviewThis episode could use a review! Have anything to say about it? Share your thoughts using the button below.
Submit Review