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CICN Webinar - Culinary Techniques for Flavor Enhancement and Sodium Reduction
Join us for a discussion on flavor enhancement with distinguished culinary experts Chef Dan Giusti of Brigaid and Chef Rachel Gooding of McCormick Science Institute. Using the right culinary techniques and ingredients can greatly enhance flavor while creating an opportunity for reducing overall sodium. Our panel will share strategies they use for creating big, bold flavors while keeping sodium levels in check.

Identify flavor-enhancing culinary techniques and ingredients that can be used in recipe development and meal production to aid in sodium reduction.

SNA Key Area(s): 1 - Nutrition, 2 - Operations
USDA Professional Standard Code(s): 1100 – Menu Planning, 2100 – Food Production, 2200 – Serving Food, 2400 – Purchasing/Procurement


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