Our guest on this episode, Adam Busby, the general manager of the Greystone campus at The Culinary Institute of America, has a particularly good perspective to see the energy and entrepreneurship that young chefs are bringing to their careers. Becoming head chef at a fine restaurant is no longer the only goal. Students now have wide-ranging ideas about what they will do after they leave campus—from food writing to photography to working on cruise ships or developing nutrition bars. Many young chefs are also looking for careers at large consumer packaged goods companies where their new ideas can have an outsized impact on national food trends and critical issues like food equity and environmental sustainability.