Culinary Connections: Dressings, Spreads, Sauces, and Marinades

This session helps amplify and integrate the value of “Connecting to a K-12 Culinary Culture” across teams. Watch and learn with Chef John Huff, Chef Rachel Petraglia, and Chef Michael DuBose as they share how to use, set up, and clean the vertical cutter mixer (VCM), food processor, blender, and immersion blender. Recipes include strawberry vinaigrette with a VCM, honey mustard spread with a food processor, mojo marinade with a blender, ranch dressing with an immersion blender, and chipotle ranch from a ranch dressing base. This session is beneficial for Lead Production and Front Line Staff, School Level Managers, and District Leadership. Learning Code(s): 2130

Primary Contact: Denise Weir - dweir@doe.k12.ga.us

Secondary Contact: School Nutrition - webtrainhelp@doe.k12.ga.us