This free event is for chefs, restaurant owners and managers, food service workers and commercial food operators ONLY.
We will focus on the latest commercial cooking techniques from expert chefs to incorporate more plant-based options into your menu.
Choose your session! To better suite your schedule, we're arranging for two options Tuesday, January 22nd 4 - 6pm Wednesday, January 23rd 10am - 12pm
Email John Dimof at firstname.lastname@example.org or call 541-802-9110 to RSVP and for more details.
This session will have several areas of focus, including: - Working with ready-made vegetarian stocks useful for sauces, soups, marinades, and casseroles. - The world of meat alternatives - preparing and working with: Tofu, Tempeh, non-chicken, bacon, fish, and beef. - Easy ways to incorporate more veggies into dishes.
The National Restaurant Association’s 2018 Culinary Forecast lists healthful kids’ meals, locally grown produce, and vegetable-forward cuisine among its top 20 food trends, in sync with consumer preferences.
Blue Zones Project gathers community input on these growing preferences and helps restaurants satisfy these needs in simple ways that leave room for your creativity. Join us for a free class, offered twice over two days, to accommodate your schedule.
With Special Guest, Lani Radier, Co-Founder & CEO, NOBULL Specialty Foods.
An accomplished food professional, Lani has been working in the culinary field for over 20 years as an educator, chef, entrepreneur, author and culinary ethnographer. She was a tenured professor at the Culinary Institute of America in Hyde Park, NY, where she taught and mentored young chefs for 11 years. She has a BA from University of California, Santa Cruz and a MA from Harvard University, where she studied food as a marker of identity.
Her career is punctuated by a deep and continued commitment to creating delicious and nutritious food while working on issues of sustainability and food ethics, equity and culture. She was co-leader for Slow Food Hudson Valley for many years and continues to have strong ties with professional affiliations committed to issues of sustainability, food access and preserving rural life and food cultures across the globe. She lives in Portland, OR. Lani has been creating, cooking and delighting palates with NOBULL varieties since 2011.