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Building a Food Professional Pedigree: New Roads to Knowledge & Success
New York University’s Fales Collection, the home of one of the nation’s largest and most prestigious archives in food studies, hosted a panel discussion entitled “Building a Food Professional Pedigree: New Roads to Knowledge and Success” on Thursday, June 14, at 4 p.m. This event was co-sponsored with NYU’s Steinhardt School’s Department of Nutrition, Food Studies & Public Health.

The panelists include:

  • Florence Fabricant food columnist for the New York Times
  • Michael Lomonaco chef/restaurateur; Windows on the World
  • Eberhard Muller chef/farmer
  • Marion Nestle Paulette Goddard Professor of Nutrition, Food Studies, & Public Health at NYU

The discussion is moderated by Clark Wolf, director of the NYU Critical Topics Series and founder of Clark Wolf Company, the food, restaurant, and hospitality consulting firm.

The 2007 Critical Topics Series is made possible, in part, by Peter Mondavi, Jr., proprietor of Charles Krug Winery in Napa Valley. The next event in the series will take place on October 11, 2007, entitled “Cooks Who Grow Their Own: A More Direct Route from Earth to Table.”

June 14, 2007

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