Eager chefs-in-training at CIA's St. Helena, Calif., campus spend their days working in Napa Valley gardens, tending to crops and swine that they will later serve to patrons at the school's Conservatory restaurant. "This is so much more than I expected it to be," said student Stephan Hensley. "I’m farming and cooking. I picked 40 pounds of Tuscan kale yesterday, and at night we used it on the menu. I planted the seeds, watched it grow, picked it and used it to feed people."
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