Chef Instructor Lars Kronmark from The Culinary Institute of America-Greystone demonstrates the versatility of grains to a group of NACUFS member managers at a recent Culinary Skills Enhancement Workshop sponsored jointly by NACUFS and Basic American Foods. "The emphasis on more authentic ethnic cuisine in today's menus has made it possible for chefs to employ a much wider variety of grains and grain preparation techniques," Kronmark says. Fiber rich yet calorie light, grains add new ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.