������������

In Singapore, Ivan Chong tells me, “The camera always get to eat first.” I smile instinctively, as this applies to my California dining—as well as to increasing avid food lovers everywhere in the U.S. But there are all sorts of things we’re doing here that aren’t remotely as common in The Republic of Singapore. Or anywhere.

Which was why Chong and 41 fellow students from the Culinary Institute of America’s Singapore campus were visiting California: to learn from our unique approaches to food, wine and agriculture, and have an adventure of a lifetime while they’re at it