A new culinary arts center has opened at Columbus State Community College in an 80,000-square-foot building that will include a culinary theater, teaching kitchens, and also house a restaurant and bakery cafe.
But Mitchell Hall -- named for lead donor and restaurant mogul Cameron Mitchell -- is more than just a wanna-be chef’s dream; it reflects a growing interest in the culinary trades as a profession.
Today on All Sides: U.S. culinary schools, the business model and their growing popularity.
Guests:
- Chef James Taylor, Department Chair for Hospitality Programs at Columbus State Community College, member of the Board of the American Culinary Federation Columbus Chapter
- Spencer Hoffman, Graduate Instructor, Les Cheneaux Culinary School in Hessel, Michigan
- Steve Zagor, Lead Instructor of Restaurant & Culinary Management, Institute of Culinary Education in New York