Kara at Spoons Across America and Susanna at City Harvest
We Are “Growing Leaders” Through
Cause-Driven Professional Development Opportunities for New Leaders in Food
News and Events
Listen to Stories from our Multimedia Immigrant Food Writing Workshop
In October 2015, The Culinary Trust launched a new food writing program with an action-packed multimedia journalism workshop, “Food in 2 Worlds,” which focused on telling immigrant food stories using sound. A diverse group of 12 journalists traveled to New York from near and far including from San Francisco, Austin, Charleston and Calgary, and represented […]
Introducing Our 2016 Scott Givot Grant Winner
The Culinary Trust is delighted to announce the first recipient of our Scott Givot Leadership Grant, Marta Pozsonyi. Pozsonyi is the director of the Turda Gastronomy Centre in Transylvania, Romania, with a mission to provide youth education in food through practical application and research, while developing an awareness and appreciation of the rich local food […]
What a Donation to The Culinary Trust Can Do
One of most recent grants went to Holly Conn, director of Mountain Roots Project and our first “Future Of Food” Project grant recipient. Holly shares what your donor dollars are doing now and can do in the future in this short video: In 2016, with your financial contributions, we funded: • Start-up and step-up grants […]
About The Culinary Trust
The Culinary Trust gives culinary professionals the tools and opportunities to understand and act on critical issues in the world of food.
The Culinary Trust started its corporate life on February 7, 1984 under the name Cooking Advancement Research and Education Foundation (CAREF). Its first Trustees were the late Julia Child, CCP, Shirley Corriher, CCP, and Marlene Sorosky, CCP. CAREF was a charitable foundation formed to support research and education in the broad fields of culinary studies, whether from a scientific, literary or practical standpoint. Among CAREF’s significant accomplishments was providing scholarships for culinary education and grants for culinary research at a time when the culinary field was emerging from its popular perception as a trade to its current status as a profession.