Saying Goodbye To The Kojo Nnamdi Show
On this last episode, we look back on 23 years of joyous, difficult and always informative conversation.
Preparation is one thing, but good cooking requires so much more. Two professional chefs from the Culinary Institute of America join Kojo to talk about the artistry, knowledge, and passion needed to become a top-notch chef.
Guests
- Victor Gielisse Dean of Culinary, Baking and Pastry Studies, Culinary Institute of America; also contributing editor, "The Professional Chef, 7th Edition" (John Wiley & Sons)
- Ron DeSantis Associate Dean of Facilities, Equipment, and Sanitation, Culinary Institute of America, contributing editor "The Professional Chef, 7th Edition" (Pub: John Wiley & Sons)
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