Top chefs

wfmBig districts have long employed chefs, and smaller ones are increasingly relying on them as consultants. But what happens when a mid-size district hires a classically trained restaurant industry veteran as food service director? In this episode, we talk to two CIA alumni who love the job, and whose delicious, scratch-cooked, USDA-compliant meals programs are in the black. This program brought to you by Whole Foods Market.