Training to help chefs keep the flavor, cut the salt
Melissa Martin, Public Health
A free culinary training on strategies to enhance flavor and reduce sodium will be offered to chefs from locally owned, independent restaurants in Clark County. The training will take place on Tuesday April 29, 9 – 11 a.m. at Clark College Columbia Tech Center, 18700 SE Mill Plain Blvd., Cooking School Kitchen. Registration is required; please contact firstname.lastname@example.org or (360) 397-8000 ext. 7291.
“The class will cover healthy cooking techniques that restaurants can use to attract and retain today’s health-conscious customers,” said Melissa Martin, community health specialist. “A National Restaurant Association survey found that 71 percent of adults are trying to eat healthier when eating out, and six out of 10 consumers are purchasing lower sodium foods at home.”
The instructor is Chef Garrett Berdan, a registered dietitian who offers culinary workshops for professional cooks across the country. Garrett has been recognized by the White House as a “Champion of Change” and is past president of the Oregon Academy of Nutrition and Dietetics.
The training is sponsored by Clark County Public Health with funding from a three-year Sodium Reduction in Communities grant from the Centers for Disease Control and Prevention.
Most Americans consume more sodium than recommended by the U.S. Department of Health and Human Services Dietary Guidelines for Americans. High sodium levels are a major cause of high blood pressure, which can lead to heart attacks and strokes. Americans get 77 percent of their sodium from processed and restaurant foods.