Carefully
developed and honed over the years
by a team of
professional chefs, nutritionists, fitness experts, and gardeners, the recipes are easy to reproduce at home: Purple Carrot Soup, Kale and Chickpea Salad, Cauliflower Tabbouleh, Pumpkin «Meatloaf» with Mushroom Gravy, and Chai Poached Pears.
You will be taught how to
develop and cost recipes, and cook for speed, volume and accuracy
by Chef Instructors who are seasoned industry
professionals.
Presentations included The Future of Food Panel Discussion, which examined how food production, manufacturing and innovation are adjusting to changing demographics and included panelists James Corwell, CMC, founder Tomato Sushi, San Francisco; Bruce Friedrich, executive director, The Good Food Institute, Washington, D.C.; Bill Franklin, CMC, AAC, corporate executive
chef, Nestlé
Professional, Denver; and Helmut Holzer, CMC, vice president / corporate executive
chef R&D, Gourmet Foods International, Atlanta; as well as How Diversity in the Workplace Can Lead to Success, presented
by Costa Magoulas, CEC, CCE, CCA, AAC, dean, Mori Hosseini College of Hospitality and Culinary Management, Daytona State College, Daytona Beach, Florida, who discussed how to
develop programs to help people from different backgrounds work together and communicate more efficiently.