Budding chefs can now earn a plant-based culinary degree at Central Texas school
By Nina Rangel
Tags: Auguste Escoffier School of Culinary Arts, Plant-based Culinary Arts Degree, sustainability, hospitality, restaurant industry, Nielsen Report, National Restaurant Association, plant-based cuisine, culinary foundations, plant-based pastry, seasonal cuisine, wellness, cultural influences, entrepreneurship, menu design, business operations, industry externships, chefs, culinary arts, degree, online learning, COVID-19, COVID 19, pandemic, coronavirus, Image