Dr. Christopher Gardner

We don't have to teach any about this. We work with the chefs, chefs and scientists and business people, This group that I work with at the Culinary Institute of America about 12 years ago, I was invited to something that's now called the Menus of Change. And for the Menus of Change,

The background to this was the chefs were getting very frustrated that it was gluten-free one day and then vegan and then keto and then paleo. And they sort of were getting this popular demand to change their menu design and to change some of the equipment that they had. And they were getting a little frustrated at the leadership level thinking, why are we being so reactive?

The background to this was the chefs were getting very frustrated that it was gluten-free one day and then vegan and then keto and then paleo. And they sort of were getting this popular demand to change their menu design and to change some of the equipment that they had. And they were getting a little frustrated at the leadership level thinking, why are we being so reactive?

The background to this was the chefs were getting very frustrated that it was gluten-free one day and then vegan and then keto and then paleo. And they sort of were getting this popular demand to change their menu design and to change some of the equipment that they had. And they were getting a little frustrated at the leadership level thinking, why are we being so reactive?

Couldn't we be more proactive? Like, we're the chefs. Can't we help with food demand? Because we can make it taste good. So they got a science board together to say, okay, science doesn't really change. These things are healthy. They got a business board together, like they have to stay in business. The customers have to come back and they have to pay so we can stay in business.

Couldn't we be more proactive? Like, we're the chefs. Can't we help with food demand? Because we can make it taste good. So they got a science board together to say, okay, science doesn't really change. These things are healthy. They got a business board together, like they have to stay in business. The customers have to come back and they have to pay so we can stay in business.

Couldn't we be more proactive? Like, we're the chefs. Can't we help with food demand? Because we can make it taste good. So they got a science board together to say, okay, science doesn't really change. These things are healthy. They got a business board together, like they have to stay in business. The customers have to come back and they have to pay so we can stay in business.

And they had a chef board who said, this is our craft. This is what we want to do for our life. We want to help people eat. And they sort of put all three of these groups together with their recommendations and they came up with what's called the 24 Principles of the Menus of Change. 12 of the principles are food and nutrition oriented, and 12 of them are operationally oriented.

And they had a chef board who said, this is our craft. This is what we want to do for our life. We want to help people eat. And they sort of put all three of these groups together with their recommendations and they came up with what's called the 24 Principles of the Menus of Change. 12 of the principles are food and nutrition oriented, and 12 of them are operationally oriented.

And they had a chef board who said, this is our craft. This is what we want to do for our life. We want to help people eat. And they sort of put all three of these groups together with their recommendations and they came up with what's called the 24 Principles of the Menus of Change. 12 of the principles are food and nutrition oriented, and 12 of them are operationally oriented.

Choose locally when you can. Celebrate diversity. Source locally. A whole bunch of different principles. And the idea was there, they would take the set of principles to these institutional food settings where they order pallets of food every day. They don't just go to the grocery store and, I'm going to buy the organic one instead of the conventional one.

Choose locally when you can. Celebrate diversity. Source locally. A whole bunch of different principles. And the idea was there, they would take the set of principles to these institutional food settings where they order pallets of food every day. They don't just go to the grocery store and, I'm going to buy the organic one instead of the conventional one.

Choose locally when you can. Celebrate diversity. Source locally. A whole bunch of different principles. And the idea was there, they would take the set of principles to these institutional food settings where they order pallets of food every day. They don't just go to the grocery store and, I'm going to buy the organic one instead of the conventional one.

I'm going to buy the regenerative meat instead of the other meat. They're going to order crap tons of food for everybody. And the idea was that if you could do that across these different institutions, you could change the palate. You could show people, here's some great tasting things that really hit the intersection of taste and health and the environment all at once.

I'm going to buy the regenerative meat instead of the other meat. They're going to order crap tons of food for everybody. And the idea was that if you could do that across these different institutions, you could change the palate. You could show people, here's some great tasting things that really hit the intersection of taste and health and the environment all at once.

I'm going to buy the regenerative meat instead of the other meat. They're going to order crap tons of food for everybody. And the idea was that if you could do that across these different institutions, you could change the palate. You could show people, here's some great tasting things that really hit the intersection of taste and health and the environment all at once.

So personally, this is what I'm most excited about is keeping my PhD in nutrition in my back pocket. doing podcasts with somebody like you, working with these chefs in these different institutional settings, because there's a lot of different ways to eat. There's a lot of delicious ways to eat, and it would be not too hard to eat more nutritionally, beneficially than we do now.

So personally, this is what I'm most excited about is keeping my PhD in nutrition in my back pocket. doing podcasts with somebody like you, working with these chefs in these different institutional settings, because there's a lot of different ways to eat. There's a lot of delicious ways to eat, and it would be not too hard to eat more nutritionally, beneficially than we do now.

So personally, this is what I'm most excited about is keeping my PhD in nutrition in my back pocket. doing podcasts with somebody like you, working with these chefs in these different institutional settings, because there's a lot of different ways to eat. There's a lot of delicious ways to eat, and it would be not too hard to eat more nutritionally, beneficially than we do now.

Yeah, absolutely. And going back to the Stanford only thing, I mean, part of this argument was, so the central campus of the Culinary Institute of America is Hyde Park, New York, in the Hudson Valley. And most of the 55,000 chefs that have graduated from their program are are all over the country and the world.