With pending restaurant menu labeling, continued legislation against trans fats and growing consumer interest in healthier food choices, understanding oils and how they are used is important in today’s kitchen and classroom. Help your students understand and experience how taste, health and performance can play a role in choosing the right oil for their restaurant.
If you are a postsecondary foodservice instructor, enter to win lesson plan materials, a guest lecture and tasting event for your classroom with Chef Gregory Schweizer of Schweizer Culinary Service, LLC, formerly with Applebee's and Darden Restaurants. Courtesy of Omega-9 Oils from Dow AgroSciences, Chef Schweizer will lead a free, interactive discussion about the taste, health and performance attributes of different oils and how they influence what is used in menus.
To enter, contact marypetersen@prodigy.net with your name, school, school address and contact information. Lecture timeframes are flexible, but must occur by Dec. 31, 2010. All entries are due by Wednesday June 30, 2010. Two lucky winners will be contacted by Friday, July 9 2010.
Good luck!
The Healthy Menu—July 23-25, 2010
This workshop is for all foodservice instructors who are challenged with making changes to their instructional curriculum—how to teach nutrition with taste appeal!
We have an incredible line-up of presenters including Chef Lorenzo Boni who grew up in Italy, is passionate about Italian food and will be presenting on behalf of Barilla. He will take the principles of good-tasting and good-for-you food and show how to apply them, with traditional and new cooking in the Mediterranean style.
We’ll have Chef Gregory Schweizer speaking to us about healthy oils. You’ll go home with a turnkey presentation which will be applicable across your curriculum.
You'll hear from dietitians, chefs and foodservice leaders—all with the intent of The Healthy Menu and how it can be a part of any culinary-arts curriculum.
The event is hosted by Kendall College in Chicago and will run from Friday afternoon, July 23 until Sunday afternoon, July 25th. ACF continuing education hours and Johnson & Wales CEUs will be available for all attendees. Get more information
Center for the Advancement of Foodservice Education (CAFE)
959 Melvin Road,
Annapolis,
Maryland,
21403,
United States
Telephone: 410-268-5542
/ Fax: 410-263-3110
This workshop is for all foodservice instructors who are challenged with making changes to their instructional curriculum—how to teach nutrition with taste appeal!
