Healthy Cooking Techniques

Graham Kerr, The Galloping Gourmet, was one of three presentations on the Sysco Demo Stage at the Northwest Foodservice Show in Seattle on April 18. Mr. Kerr taught restaurants how to prepare a 150 calorie appetizer, a 500 calorie entree and a 150 calorie dessert.

Chef Amadeus featured low sodium cooking and the Gluten-Free Girl brought operators up to speed on incorporating gluten-free offerings into a menu.

Graham Kerr

Graham shows the crowd how to add height to a dish with a zuccinni slice.

Chef Amadeus

Chef Amadeus focuses on enhancing flavors with spice and less sodium.

Teh Gluten-Free Girl