ICC CEO Talks Future of Food in Time Magazine
Founder & CEO Dorothy Cann Hamilton predicts how our plates will change.
International Culinary Center Founder and CEO Dorothy Cann Hamilton featured in a TIME Magazine article on “The Future of Food; Experts Predict How Our Plates Will Change.”
My prediction for a game change in the way we eat food is not from the perspective of a science. It is not even from the perspective of a chef. It is from the perspective of diversity in our culture–and our wallet. We already see that food prices are being affected by weather, disease and geopolitical issues. Many commodities once taken for granted and free are now precious (think water in California). What will be the largest shift in the way Americans eat? They will forego expensive proteins, fresh and highly transported (pricey) produce, and will rethink how they take in calories. Hopefully with education, they will be nutritious calories. Where a prime rib might have been the ultimate American Sunday dinner, tomorrow we are probably looking at steak fajitas (3 ounces per person) with rice and beans. You know what? That’s a better diet for us and for our planet. I call that progress.
This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your culinary education where the legacy lives on.