Wednesday, May 16, marked the third day-long culinary training of twenty-six Santa Barbara County promotores by Chef Instructors and staff from the Orfalea Foundation’s School Food Initiative.
This week’s curriculum included:
- Culinary math, appropriate portioning, and recipe costing techniques
- Rethinking salt and sugar: how much is too much? How to calculate the amounts in packaged foods
- Recalibrating taste buds to fully appreciate the subtleties of natural, authentic flavors
- Strategies for eliminating sweetened beverages & making the move to water
- Behavior modeling
- Natural flavors vs. artificial: a side-by-side sensory analysis
- Pancake mix: making it from scratch to control price, ingredients and nutritional content
- Successful household budgeting: key spending points, goal creation and creative strategies for dealing with unforeseen challenges
- And as usual, samples of delicious and healthful meals and snacks
Next week: school food regulations, menu planning, disposables vs. durables, water bottle math, the USDA commodity program and Graduation!
(For more information about Santa Barbara County’s promatores de salud program, see our earlier post HERE)
Special thanks to: