<p>Chef Jerry Lanuzza, Dean and professor from the College of Culinary Arts at Johnson and Wales Charlotte, stops for a chat about culinary schools – the benefits, the challenges, and what it's like to send graduates into the world knowing they still must pay their dues in a real-world kitchen.</p>

Chef Jerry Lanuzza, Dean and professor from the College of Culinary Arts at Johnson and Wales Charlotte, stops for a chat about culinary schools – the benefits, the challenges, and what it's like to send graduates into the world knowing they still must pay their dues in a real-world kitchen.

Back to School with Johnson and Wales

Take a deep dive into beef and beyond. Join renowned Chef Tony Biggs, Meat Scientist Diana Clark and self-proclaimed Master Taster Bryan Schaaf as they explore meat science, culinary innovation and storytelling with some of the bastions of the food world, delivered to you from the epicenter of the world's foremost premium beef – the Certified Angus Beef ® brand – in Wooster, Ohio.

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Back to School with Johnson and Wales

Back to School with Johnson and Wales