Training to show chefs how using herbs and spices can reduce need for salt
Melissa Martin, Public Health
Vancouver, WA ‒ A free training about using herbs and spices to reduce sodium in food will be offered to chefs from locally owned, independent restaurants in Clark County. It will take place 9-11 a.m. Wednesday, June 25, at Cooking School Kitchen, 18700 SE Mill Plain Blvd., in Clark College Columbia Tech Center.
Registration is required. Please email firstname.lastname@example.org or call (360) 397-8000 ext. 7291.
“Restaurant customers are becoming more health conscious,” said Melissa Martin, community health specialist. “As customers become more attuned to fresh foods during the summer months, Chef Garrett Berdan will demonstrate how herbs and spices can enhance natural food flavors and decrease the reliance on salt.”
This training resulted from participant feedback at a similar training given by Berdan last April.
Chef Berdan is a registered dietitian who offers culinary workshops for professional cooks across the country. He has been recognized by the White House as a “Champion of Change.” He has worked on a Food Network show and is past president of the Oregon Academy of Nutrition and Dietetics.
The training is sponsored by Clark County Public Health using a three-year Sodium Reduction in Communities grant from the federal 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.