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Published on Oct 11, 2010
Amy Ponzoli was inspired by the experiences at Terra Madre 2008 in Torino, Italy. They added 9 days of "slow food" curriculum to the Le Cordon Bleu culinary training. She also brought back to her students the importance of food as a vehicle for sharing, community, friendship, communication--the enjoyment of food. Amy helps the students see the importance of the tool - good food - as a vehicle for building relationships. Her students remembered the meal they 'sat' and enjoyed together as a transforming experience.