The county has just embarked on a bold plan to have all its children fully bilingual — in English and Mandarin — by the time they graduate from high school. In recent weeks, children from pre-kindergarten through third grade began mandatory Mandarin classes, part of a curriculum that in three years will include middle school and high school students.

Under the partnership, the Confucius Institute will train the six district teachers in Chinese language and culture and provide three instructors from China to assist those teachers in their own language training and in their first year teaching Chinese to students in Columbia Public Schools. Later, more teachers will be trained.

I have always been intrigued by the desire of countries to convey their cultural, political or social values as part of their public diplomacy mission. On the surface, it is appealing. However, in practice, it is fraught with challenges and is something of a paradox.

In recent years it often looks like diplomacy has moved from the “smoke filled rooms” of international gatherings to the touchpad screens – so much has been said about the new dimension of public diplomacy labelled e-diplomacy, twiplomacy, etc.

Move over, all you Hillary Clinton and Henry Kissinger wanna-bes. Here come Chicago’s Rick Bayless, Tony Mantuano and Art Smith, along with 87 other renowned chefs, willing to perform a little kitchen diplomacy on behalf of the U.S. Department of State. They are members of the American Chef Corps, part of a new program known as the Diplomatic Culinary Partnership.

The Turkish International Co-operation and Development Agency (TIKA) has been conducting important restoration projects throughout the Balkan countries, which were under Ottoman rule from the 15th to the 19th century, to preserve cultural and historical heritage.

Secretary of State Hillary Rodham Clinton believes in the power of food. Over more than three years as America's top diplomat, she has increasingly used cuisine as a tool to bring people together.

The U.S. Department is launching the Diplomatic Culinary Partnership Initiative tonight, September 7, at 6 p.m. Local chefs such as José Andrés of Think Food Group, Bryan Voltaggio of Volt Restaurant and Robert Wiedmaier of Marcel’s and Brasserie Beck have been chosen to be part of the initiative.