The program also included a U.S. Chef Instructor Professional Development trip to Italy for one Instructor from each of the participating schools.

This trip allowed us to further define the appreciation for Italian cuisine and regional products through an intensive 8 day culinary/wine tour covering three regions including Piemonte, Lombardia and Liguria.

The opportunity allows these Chefs to return to their classrooms eager to incorporate the products, techniques, and methods that they learned through their experiences to thousands of students.