Food service is among the fastest growing industries in the world. The career of a chef today is that of a professional of the highest standing. At its summit it is now being held to have the esteem of an architect, doctor, or lawyer, . It is also a job that is in high demand; there is a worldwide shortage of qualified chefs. Food education and culinary training, though, stands for much more than that. It brings a core knowledge that every child should have, of nutrition, food safety, and of the joy of food - its flavours, its passion, its history, its place. Syntuitive can help primary, middle, secondary, and post-secondary schools establish or review their curricula to include modern food education.  Our system for degree programs uses principles of researching market needs, comparing curriculum with established standards and identifying the gaps between the two essential for relevant, vital workforce education. All the steps of this process proffer best practices in developing curriculum aligned to any standard, including City & Guilds, American Culinary Federation, and others. In primary schools we partner with Operation Frontline, a project of Share Our Strength. This is a programme where instructors teach lifelong cooking skills and practical nutrition that participants can use right away and take into the future.