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A Chef Walks Into a Cafeteria

Emily Burson RD

ISBN 10: 0871976471 / ISBN 13: 9780871976475
Published by Southwestern Publishing Group, 2018
Condition: Good Hardcover
From Books Express (Portsmouth, NH, U.S.A.)

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Bibliographic Details

Title: A Chef Walks Into a Cafeteria

Publisher: Southwestern Publishing Group

Publication Date: 2018

Binding: Hardcover

Book Condition: Good

Edition: 1.

About this title


A Chef Walks Into a Cafeteria]]. delivers healthy dishes kids want to dig into that are ideal for busy lifestyles. A cookbook that honors the flavor values of scratch cooking, Emily and Brandon's hope is that you and your family will enjoy making these dishes together as much as they enjoy making them for the precious kids they serve. The chefs from School Nutrition Plus, California's Premier School Food Company, show you the keys to cooking meals both adults and children will enjoy and can make together. With 75 simple homemade recipes for breakfast, lunch, and dinner; gluten-free, vegan, and vegetarian options; smart cooking tips and ingredient swaps, you'll be whipping up healthy and delicious family recipes in no time!

About the Author:

Emily Burson, RD, Founder & President of School Nutrition Plus (SNP) has been pushing the envelope of school dining since 2009. After managing school kitchens where the definition of cooking meant opening a box of frozen food and putting it in the oven, Emily's relentless desire to serve kids real food and teach them where it comes from drove her to start SNP. Having worked with professionally trained chefs, she is widely recognized for leading culinary teams, and is one of the only registered dietitians in the country to launch a foodservice business with year-over-year growth while managing 100+ employees. One of Emily's greatest joys is tasting the creative food that the chefs at SNP come up with while working within tight budget and nutrition constraints.

Brandon Neumen, Executive Chef and Vice President of School Nutrition Plus (SNP) developed a passion for cooking at an early age. Beginning with cooking holiday dinners, he moved his way up to high-volume foodservice in fine dining restaurants, major hotels, catering companies, and the University of California Dining Services. Over the last several years at SNP, he's worked in K-12 foodservice as a scratch-cooking expert where he's provided leadership for multiple kitchens, trained staff, and consulted with outside partners on kitchen designs. He works hard to use his experience and culinary education to provide K-12 students and staff with healthy and delicious meals. As a parent of two girls, he also values the importance of introducing his daughters to new, healthful foods at home.

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