MenuDirections 2013 Day 1: Health on the Menu

The first day of the conference featured sessions on reducing salt and sugar, menuing sustainable seafood and fruit as dessert.

During the Desserts Inspirations with Fruit sesssion, sponsored by Dole, Chef Dieter Preiser and Chef Rick Perez, both of Dole Packaged Foods, discuss how using fruit as an ingredient in desserts is a great way to offer something sweet, while keeping things healthy. 

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