Going Against the Grain toEducate Tomorrow’s Chef

Suzanne Vieira,MS,RD,LDN

November 07, 2007

Suzanne Vieira, MS,RD,LDNNovember 07, 2007Johnson & Wales University

Going Against theGrain to EducateTomorrow’s Chef

The Evolutionof Grains inCulinaryEducation

In thebeginning……

There was Escoffier

The Culinary Worldwas dominated by refined

grainsThe Culinary Worldwas dominated byrefined grains

Culinary Education

then

Culinary Education Today

Whole grain cookery and the healthbenefits of grains are integratedthroughout academic career of allJohnson & Wales Culinary Students

Freshmenculinary

students areintroduced towhole grain

cookery in theirNutrition &

SensoryAnalysis Lab

CUL1375Nutrition and Sensory Analysis

Grains

* Add cornmeal to cold liquid and THEN heat, or pour gradually, while stirring, into boilingliquid (water or stock)** Technically, wild rice is NOT a grain, but it is a grass. We tend to serve it as a grain.

3 cups1_ hours, low heat, let stand 10 minutes3 cupsWheat berries

3 cups1 hour, low heat2_ cupsWild rice**

3 cups45 minutes, low heat, let stand 5 minutes2 cupsBrown rice

2_ cups15 minutes, low heat, let stand 5 minutes2 cupsQuinoa

3_ cups20 minutes, low heat, stir constantly4 cupsCornmeal*

2 cups10 minutes, simmering3 cupsOats

3_ cups10 minutes, low heat, let stand 10 minutes3 cupsMillet

2_ cups10 minutes, low heat, let stand 10 minutes2 cupsBulgar

3 cups8 minutes, low heat, let stand 5 minutes3 cupsBuckwheatgroats

3 cups40 minutes, simmering3 cupsBarley

1_ cups25 minutes, simmering3 cupsAmaranth

Approx

YieldCooking TimeLiquidGrain

With the exception of pearled barley, kasha, and cornmeal, all grains should be rinsedprior to cooking. Pour 1 cup of grain into boiling water (see liquid measurementsbelow), then cover, unless otherwise specified, and cook for the time specified in thefollowing table.

Whole Wheat Tortilla ProductionWhole Wheat TortillaProduction

Quinoa Stuffed EggplantQuinoa StuffedEggplant

Quinoa Stuffed Eggplant

Welcome to the world ofCulinary Nutrition

Our program is all about great food

“A journey beyond flavor”

Vegetarian CuisineLight & Healthy Desserts

Spa CuisineAthletic Performance Cuisine

Product Research &Development

Vegetarian CuisineLight & HealthyDessertsSpa CuisineAthletic PerformanceCuisineProduct Research &Development

Light & Healthy Desserts

Light & HealthyDesserts

Amaranth Grits

Mystery BasketPan Seared Tofu with Soba Noodle

Salad

Mystery Basket:Pan Seared Tofu withSoba Noodle Salad

CULINARY NUTRITION GRAD

NUTRITION

FOOD SCIENCE

FOODCulinary Nutrition

FoodScience

Whole grainshave alsobecome partof the Baking& PastryProgram

Today, grain origins and artisantechniques are being integrated in

curriculum

Artisan Bread Class

BakingScienceClass

experimentswith variouswhole grains

Baking classes doproductcomparisons

Morewholegrain

varietiesare

continuedto be

added tothe

curriculum

Yesterday YESTERDAY

Today

Today

…EVERY CHEF WILL NEED TOBE MINDFUL OF NOT ONLY

svieira@jwu.eduTHE OVERALLHEALTH OF THEIR

CUSTOMERS, BUT THEOVERALL HEALTH OF THELAND THE GRAINS WILL BE

GROWING

AND TOMORROW…

svieira@jwu.edu