A self-titled Equal Opportunity Vegetable Employer, Matt Weingarten has always loved his veggies. After completing his culinary degree at ICE, he went on to be the Chef de Cuisine of Savoy in NYC. From there, he became the Executive Chef at Sodexo, working his way up to the top culinary title of Culinary Director. He's now the Culinary Director of the wildly popular and ever-growing Dig Inn Seasonal Market. Learn from Matt about the behind the scenes process of delivery quality, seasonal, and sustainable meals at an affordable price and with quick service-all without sacrificing the integrity of the food. Dig Inn's menu offers an array of items, which you will taste in his demo, the vast majority of which are based around seasonal vegetables. Free for current career students and alumni; general public, $40.
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