Culinary Schools Closed During COVID-19 Look Ahead to the Future | Eater
"The school closed its campus on March 16 and opted not to convert hands-on cooking courses to virtual instruction, putting roughly 42 full- and part-time students on hold because its curriculum is built around small, in-person kitchen instruction and many students lack the equipment or home access to kitchens needed for remote classes. To keep community ties and learning momentum, the school launched a 'Conversations With...' Zoom series that connects industry leaders, instructors, and classmates for troubleshooting and informal cooking conversations. Administrators are also planning safety adaptations for in-person return—such as separate tasting rooms with disposable utensils—and emphasize that added procedures, while awkward at first, should become routine." - Korsha Wilson
