Opening a restaurant is an aspiration many culinary students share. It is a challenging, yet extremely rewarding career path to take. Daniel Biron, a graduate of our Chef's Training Program, knew he wanted to pursue this dream after becoming aware of the relationship between food and health, and discovering a passion for cooking. With the tools he learned in culinary school and the experience he gained by cooking all over the world (including the famed Noma in Copenhagen), he recently took the leap to open his very own plant-based restaurant in his home country, Brazil. Read on to learn more about Daniel's culinary journey.

An expose in The New York Times revealed that the sugar industry paid Harvard scientists in the 1960s to downplay the link between sugar and heart disease and instead promote saturated fat as the bigger problem.