Napa, CA – Chefs across any dining segment will find inspiration in a new
series of video demonstrations from The Culinary
Institute of America. Presented by Lentils.org and featuring CIA Chef-Instructor Rebecca Peizer, the free online learning program Cooking with Lentils is available now at .
The companion to the video series, OnPulse magazine, is a fresh,
contemporary resource that helps foodservice operators discover and leverage
the advantages of pulses (lentils, chickpeas, dry field peas, and dry beans), a
rapidly developing ingredient category. Inspirational and business-focused, OnPulse covers on-point
topics like driving traffic with menu excitement; expanding day and menu parts;
increasing menu transparency; supporting sustainability, wellness, and food
ethics; and implementing tactics for lowering food costs. The magazine will be
available starting May 1, 2017 at .
For the video series, Chef Peizer developed recipes to inspire others to think creatively when cooking with lentils.
“It was fun to explore such a wide array of applications with lentils,” she says.
“From using lentil purée to swap out some of the saturated fat in brownies to
using lentil flour to make pasta puttanesca, I find lentils
to be incredibly versatile and perfect for adding a healthful twist to many
recipes.”
The original recipes featured in the series—all downloadable
and demonstrated in streaming video—include:
From lentil varieties and the difference between whole and
split lentils, to how to use a large batch of lentils in a menu plan-over, to
making the most of lentil flour and purée, Cooking
with Lentils covers the fundamental knowledge needed to successfully utilize
lentils in any operation.
The video series was produced by the CIA’s Digital Media team,
which has won two James Beard Awards for Best Webcast. View the series at .
Photo Captions and Hi-Res Images:
Photo 1: Burmese
Tea Leaf and Popped Lentil Salad. (Photo
credit: CIA/John Barkley)
Photo 2: Lentil
Pasta Puttanesca. (Photo
credit: CIA/John Barkley)
Photo 3: Lentil
and Bulgur Pilaf. (Photo credit: CIA/John
Barkley)
Media Contact:
Claudia Ramer
Digital Media Manager
707-967-2509
c_ramer@culinary.edu
Founded in 1946, The Culinary Institute of America is the world’s premier
culinary college. Dedicated to developing leaders in foodservice and
hospitality, the independent, not-for-profit CIA offers bachelor’s degree
majors in management, culinary science, and applied food studies; associate
degrees in culinary arts and baking and pastry arts; and executive education
through its Food Business School. The college also offers certificate programs
and courses for professionals and enthusiasts. Its conferences and consulting
services have made the CIA the think tank of the food industry and its
worldwide network of 49,000 alumni includes innovators in every area of the
food business. The CIA has locations in New York, California, Texas, and
Singapore.
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