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 ...
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