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Cooking schools lead shift to trans fat free teaching
The move to ban artery clogging trans fats reaches cooking schools as Johnson & Wales University and Le Cordon Bleu reduce or remove trans fats from curricula and campus dining. The Culinary Institute of America already banned them in most classes. Schools face higher costs and reformulated recipes while training students to cook healthier foods for the industry.
MENTIONED IN THIS ARTICLE
Providence
R.J
John O'Connell
Johnson & Wales University
Karl J. Guggenmos
le Cordon Bleu
North America
Kirk T. Bachmann
Hoffman Estates
Ill
Culinary Institute of America
Hyde Park
New York City
Stephan Hengst
Charlie Palmer
Anthony Bourdain
Hengst
Johnson & Wales
Wanda Cropper
Baking and Pastry Institute
Cropper
Guggenmos
Robbi Mills
Johansson
Stew Milne
Maria del Mar Baez
Johnson& Wales University
Johnssen
R.I. Johnson & Wales University
Miami
Fla
Denver
Charlotte
N.C