Brian Landers received his associate degree in culinary arts from the Culinary Institute of America in 2017, and has since worked in restaurants in three countries and six states. He is currently pursuing a B.S. in Culinary Science at The Ohio State University. His undergraduate research project focuses on food safety knowledge, attitudes and practices among foodbank workers in Central Ohio. When off campus, Brian enjoys reading about food, riding his bike, making pasta, and continuing to work in restaurants.