This spring, students in the Culinary Crossroads studio will investigate entrepreneurship principles on both a local and global scale as they develop their own food-based startup from scratch. To kick off the studio, students will research notable dishes from the Louisiana area and the sourcing of local ingredients. After gaining insight into a regional culinary product, they’ll be challenged to market this idea to an entirely new demographic- one located thousands of miles overseas.
Throughout the semester, the studio will work with a NuVu partner school in Istanbul, Turkey. Student teams in the two schools will collaborate and consult with one another to customize the ingredients and taste of their culinary product to be marketed in a foreign country. Topics covered will include food-related business principles, ingredient sourcing and the elements of creating a successful business plan.