eVideo
Kanopy
Where Our Food Really Comes From
Summary
What do you really know about that tub of strawberry yogurt in your fridge, that canned soup in your cupboard, that pizza you ordered last night? Whose hands did it have to pass through—farmers, bakers, truck drivers, retail workers, recipe developers, graphic designers, chefs—to get to you in its current form? Answer these questions and more with WHERE OUR FOOD REALLY COMES FROM.Brad Barnes is a Certified Master Chef and a strategic food business development consultant. He is also the president of Pure Food Consulting, a company focused on innovation in all types of food businesses. He previously was the senior director of consulting and industry programs for The Culinary Institute of America. The American Culinary Federation certified him as a culinary competition judge, and the World Association of Chefs’ Societies certified him as an international judge. He is the coauthor of So You Want to Be a Chef?; So You Are a Chef; and The American Culinary Federation’s Guide to Culinary Certification.