After 27 years at the Culinary Institute of America, Chef Schneller is retiring—and before he stepped away, we knew we had to capture one last video in Schneller’s cellar. 👨‍🍳 Through his work teaching Meat Identification, Fabrication, and Utilization and Seafood Identification and Fabrication, Chef Schneller shaped generations of students not just with technique, but with purpose—instilling respect for the product, the producer, and the responsibility that comes with the craft. “I often have