Lars Kronmark was part of a small team of instructors who laid the foundation for the Culinary Institute of America's California campus, Greystone. In the mid-1990s, part of that strong foundation included an emphasis on the heartiness and character of whole grains. “We had a class I loved called ‘The Mediterranean Beyond Italy,’” Kronmark says. “Everyone had been focused too much on Italy. This was about Morocco, Spain, Greece, Turkey and ...
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