Michigan Restaurant & Lodging Association Culinary Labs
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Process Variance Culinary Labs
Grand Valley Community College 143 Bostwick Ave. NE, Grand Rapids, MI 49503 September 23 1PM - 5PM Join the Michigan Restaurant & Lodging Association (MRLA) and Grand Rapids Community College, Secchia Institute for Culinary Education Chefs, and the Michigan Department of Agriculture and Rural Development (MDARD) for an interactive culinary lab that walks you through the steps of the food processing variance. The labs will walk through the how to and how not to in developing recipes that require food variance, some that require HACCP and some that do not. These interactive labs build off the class room training that MRLA presented with MDARD) in previous years. We are making the classroom learning come alive. Do not miss one of the culinary lab sessions to learn how you can incorporate pickling, fermentation, reduced oxygen packaging and sous-vide cooking into your kitchen safely and legally. |
