That is interesting , "Culinary College courses". My current food angle is trying to reverse diabetes, I'm on a combination of the Paleo diet and a good pH factor diet. In less than 2 months I got my morning blood sugars down from and average 130 with 15 mg glipizide, to an average 108 with 3 milligrams of glipizide now. My new problem is my LDL cholesterol went up, some I am going with less meat. I feel if I can lose 10 more pounds I will be off diabetes medication.

Question dw, have culinary courses changed to less carbs, compared to 10 years ago or so?