Progressive Grocer | 10/31/2016
Retailers must engage consumers through compelling narratives and inviting experiences, FBS' Dean William Rosenzweig said during a speech at Progressive Grocer's 2016 Grocerant Summit.
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Omaha World-Herald | 10/31/2016
In the Omaha, Neb., area, food incubators provide kitchen space to food startups. FBS Dean Will Rosenzweig shares, "It may be easy to launch a food business, but it’s not easy to scale up from a home-based business to one that’s profitable..."
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Change Food | 08/23/2016
FBS Dean Will Rosenzweig is interviewed on how the food landscape has changed; and how FBS is working to put today's entrepreneurs on the path to success as part of 2016 Change Food Fest's "Speaker Spotlight".
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The Business of Giving | 07/05/2016
Denver Frederick, host of The Business of Giving, interviews FBS Dean Will Rosenzweig on The Culinary Institute of America's Food Business School located at the CIA's new campus at Copia in Napa, CA.
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NPR's Morning Edition, The California Report | 06/03/2016
KQED's Nina Thorsen reports on The Culinary Institute of America's Food Business School located at the CIA's new campus at Copia in Napa, CA.
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Restaurant Hospitality | 05/05/2016
Ten Trends FBS Dean Will Rosenzweig contends will reshape what the food industry will look like in the near future at the UCLA Extension Restaurant Industry Conference.
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GreenBiz | 05/05/2016
FBS Dean Will Rosenzweig speaks to a group of agriculture entrepreneurs at UC Davis and explains, "Food is in crisis, and we are at an inflection point."
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USA Today | 05/05/2016
FBS Dean Will Rosenzweig shares his insight on why major food companies must shift their consumer focus to health, transparency, climate, and other key factors, or face a declining business.
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Heritage Radio Network | 03/31/2016
Jenna Liut, host of Heritage Radio Network "Eating Matters", interviews FBS Dean Will Rosenzweig on the future of food systems, policy, entrepreneurship, business, and more.
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Edible East End | 03/08/2016
East End chef Colin Ambrose and "Scale Up" Spring 2016 participant reports on his experiences and take away's from The Food Business School's three day "Scale Up" intensive workshop held in New York.
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Bon Appétit | 03/07/2016
Seven people each radically changing the future of food and the way we eat, including William Rosenzweig, Dean and Executive Director of The Food Business School.
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Press Democrat | 12/02/2015
Sonoma Brinery founder, Dave Ehreth, was one of about 30 successful food entrepreneurs who signed up for one of the first Food Business School classes offered last spring.
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Press Democrat | 12/01/2015
Walking through the garden at Will Rosenzweig’s Healdsburg farmhouse provides a glimpse at the way this successful entrepreneur and academician approaches the business of food.
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Wall Street Journal | 11/20/2015
Culinary schools and universities are trying to tap into the surging interest in food entrepreneurship with programs aimed at teaching people the ins and outs of the industry.
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The Doctor Weighs In | 11/20/2015
Pat Salber's, founder of The Doctor Weights In, interviews FBS Dean Will Rosenzweig on the future of food and business.
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Re/Code | 11/09/2015
“We are going to have nine billion mouths to feed in the next few years, and what are we going to do about it?” is the kind of question that Silicon Valley loves to answer.
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CNBC | 11/04/2015
FBS Dean Will Rosenzweig appears as guest judge on CNBC’s Powerpitch—a weekly series on CNBC where CEOs of cutting-edge start-ups have 60 seconds to convince a panel of experts that their business has what it takes to succeed.
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Food Tank | 09/29/2015
The fall semester is in full swing and many students are enrolled in courses focused on food and agriculture. It takes more than a good idea to create a successful food company.
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Modern Farmer | 09/10/2015
The Food Business School, operated by the Culinary Institute of America, is the world's first business school to focus exclusively on all things food. Now, you can finally take online courses.
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New York Times | 08/24/2015
New companies are flourishing as shoppers reach for products that tout themselves as novel, local, rarefied or containing better ingredients.
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Yahoo! Small Business Advisor | 08/21/2015
FBS Dean Will Rosenzweig gives expert advice about entering the food industry and how new ventures can succeed.
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Washington Post | 07/23/2015
Food safety, waste and climate change may not be on the mind of your average diner, but in the food industry, they are the most pressing issues of our day.
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Fortune | 06/19/2015
The future of food is not engineered to guarantee a quick meal. Rather, its authentic, natural and sustainably grown.
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The Wall Street Journal | 03/19/2015
Culinary Institute of America aims to straddle worlds of the academy and the kitchen; reaction has been ‘raised eyebrows on both sides’.
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GreenBiz | 03/16/2015
As concerns grow globally over the health, social and environmental impacts of food, the moment is ripe to turn these challenges into business opportunities.
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Upstart Business Journal | 02/26/2015
The Culinary Institute of America is launching a school in the Bay Area that's solely focused on the business of food.
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National Geographic | 02/25/2015
Today, the CIA is announcing the opening of its new branch the Food Business School, with offerings both online and in Napa Valley, California.
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Foodtank | 02/25/2015
The Food Business School, part of The Culinary Institute of America (CIA), launches as the world’s first business school for food entrepreneurship and innovation.
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The Globe and Mail | 01/27/2015
Culinary students now see themselves as pursuing a vocation, not signing up for something vocational. They want to change the world, and are far better equipped to do so than previous generations.
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Food+Tech | 11/20/2014
From a roundup of 5 helpful insights from food startup founders to the launch of a brand new food business school, these are last week’s top food tech news stories.
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NPR | 11/17/2014
Recognizing the potential to help chefs pursue entrepreneurial goals, the CIA is launching its own business school.
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Forbes | 11/10/2014
Say hello to the Food Business School (FBS), a Culinary Institute creation aimed both at emerging entrepreneurs and established managers wanting to touch up their skills.
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