Webinar: How to Use the Whole Fruit: Peel to Pulp Nutrition

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Join us to learn how to utilize citrus from peel to the pulp. This webinar with live culinary demonstration includes citrus nutrition, how to use citrus as a salt substitute, tasty for the home recipes, and equipment demonstrations for processing citrus in school operations. Participants will be eligible to win a Sunkist Sectionizer and other door prizes.

CPEU: 1.0
CPE Level: 2
Performance Indicators: 12.1.1, 8.4.3, 13.1.5

Learning Objectives

  1. Identify how to use citrus flavors to reduce sodium in recipes.
  2. Determine available citrus pack sizes and harvest seasons.
  3. Identify citrus processing equipment for school meal programs.

Speakers

Vahista Ussery and Andy Montero

Vahista Ussery is co-owner of To Taste, LLC in Fort Worth, TX. Andy Montero operates Montero's Family Restaurant and Catering in Elizabeth City, NC. To Taste, LLC and Chef Andy partner with Chef Cyndie Story and the K-12 Culinary Excellence Team to bring their skills and experience in developing a culinary systems approach to enhance school nutrition operations. Our team of professionals has a combined skill set that includes extensive experience in nutrition science, dietetics, culinary arts, recipe development, training program development, school nutrition program operations, and volume foodservice management. Further, a deep understanding of the operational needs and constraints of school nutrition programs allows this K-12 Team to be effective in providing change leadership. Never boring, always engaging - The team brings to the table a passion for delicious and nutritious foods that entice the customer to return day after day. For more information go to www.chefcyndie.com and www.totaste.com.

When:  May 13, 2021 from 14:00 to 15:00 (CT)