Brian Keyser and Hannah Howard are talking about the recent student protests at the Culinary Institute of America on this week's How to Behave. Recently, students at CIA have claimed that the institution is lowering its standard, thus devaluing the CIA degree. Hear from Will Sears, a CIA graduate, about the school's shifting focus, and how change can be good for wine professionals and those interested in hospitality. Barbara Lang, formerly of Cornell University's School of Hotel Administration and current career educator, calls in to discuss the new curriculum, and acceptable student behavior. Are CIA students just looking to protest like other college-aged individuals, or are their concerns legitimate? Do the new CIA standards allow for more creativity in the culinary field? Find out on this week's episode of How to Behave! Thanks to our sponsor, Hearst Ranch, and thanks to Jon Lundbom & Big Five Chord for the How to Behave theme music.

"With every type of college, you need to change your standards based on what your offerings are." [9:10] -- Will Sears on How to Behave

"'Vocational' is not a dirty word... part of the problem in this country is that people don't appreciate a learned skill." [14:00] -- Barbara Lang on How to Behave

So you want to learn about cheese? You've found the perfect program! This week's guest on Cutting the Curd is Susan Sturman, of the Academie Opus Caseus, a school for cheese professionals in France with a program in English for anglophone cheese professionals worldwide. Academie Opus Caseus exists at the heart of the MonS Fromagerie operational headquarters, where cheese undergoes affinage, and orders are received, packed and shipped. Tune in and learn more about the school and the state of cheese at large - from affinage to cheese caves. Learn more about the school and their courses here: Academie Opus Caseus.This program was sponsored by Fairway Market.

"This is not cheese appreciation this is working with cheese - practical knowledge." 05:00

"The culture the French have around cheese is something we can take from and build around. They represent a wealth of knowledge." 10:00

"Affinage is the maturing of cheese. It's a different skillset [than cheesemaking] and takes a different infrastructure." 24:00

--Susan Sterman of Academie Opus Caseus

Chris Daly is getting parents and children in touch with nutrition! This week on What Doesn't Kill You, Katy Keiffer sits down with Chris to discuss his non-profit, Hip4Kids. Chris founded Hip4Kids, as in Hospitality Industry Professionals, 11 years ago. Hip4Kids Inc., a 501 c (3) company, is designed to educate parents and children on the fundamentals and ongoing importance of healthy eating and good nutrition. Hip4Kids’ primary components include multi-media learning programs and community outreach through innovative educational lifestyle programs for children and young adults. In this episode, hear about some of Hip4Kids' new initiatives, and how their curriculum has influenced schools and organizations across the world. Learn why it's important not to demonize foods with children, and how healthy eating encompasses more than just fruits and vegetables. Thanks to our sponsor, Tabard Inn, and thanks to Dead Stars for today's music.

"If you take basic culinary knowledge and relay it to people, you can really turn things up on it's end." [23:00] -- Chris Daly on What Doesn't Kill You