Absolutely every chef in every foodservice segment needs to know what and how the youngest adult consumers think about food, because they are the future. Chefs in the college and university segment share what they observe in college students’ eating habits and outlooks and what it takes to satisfy tomorrow’s customers. I wrote this for the March/April 2022 issue of The National Culinary Review magazine. Download NCR MarchApril 2022 college and university chefs
