Healthy Ingredient Substitutions

#healthyeating

We Are Chefs

These days, it seems that everyone has special dietary needs. From gluten and lactose allergies to eating more “cleanly,” diners are demanding that dishes are  more customizable.

Healthy subs

More people these days define a healthier way of life as eating more “cleanly.” This means more fruits, vegetables, grains and proteins in their whole form versus processed foods that can contain extra salt, refined sugars and chemical-laden additives.

“We’re going back to basics and using more natural ingredients rather than pre-prepped products,” says Lisa Falcone, RD, CEC, CP-FS, operations support director for Aramark’s West Coast K-12 and healthcare operations. Paying attention to sodium and sugar levels remains important for all customers, but primarily for patients with high blood pressure, digestive issues and diabetes, and as preventative care for children.

The good news about cooking from scratch, Falcone says, is that you have more control over the ingredients or substitutions you…

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About Jeanette Marcelle

Jeanette R. M Marcelle, a multitalented young entrepreneur who holds a Masters of Business Administration in Marketing from Anglia Ruskin University, a BA (Hons) in Human Resources Management also from Anglia Ruskin University. Also a graduated of the Trinidad and Tobago Hospitality and Tourism Institute, Jeanette owns and operates her private catering company Marlene Enterprise Ltd which provides catering services for Weddings, Parties and other special occasions. Notably, she is the “angel chef” who caters hundreds of lunches on Christmas Day on behalf of a charitable organization, for persons who are in need in and around Port of Spain. Jeanette has 14 years’ of experience in the culinary industry and 7 years management experience. She also has experience in implementing HACCP procedures holding certification in Food Sanitation, Safety and Microbiology from the United States Public Health. She did her industry training as a cook-trainee at the Trinidad Hilton Hotel and Conference Centre, under the first female Executive chef to hold the reins at Hilton Trinidad. Also, a three tenure with Royal Caribbean International Luxury Cruise Line, as well as working around the Caribbean and among some of the top Chefs in Trinidad and Tobago. Jeanette was a finalist in the Angostura Masters Culinary Competition in 2008 and 2010, also, a finalist in the Nestle Maggie first ever (2014) Easter bake off competition in the dessert category. Third place winner in the innovative chocolate cuisine 2015. Her style of cooking is a fusion of French, Italian and Caribbean cuisine. Among her many and varied accomplishments Jeanette has managed two retail stores, three restaurants and has been the Human Resource Assistant at an organization where she was responsible for overseeing the human resource related matters for over eighty (80) staff members. Jeanette is currently the Human Resource Manager at one of the oldest Sports apparel company. Despite her busy schedule Jeanette always finds time for outdoor activities, she is an avid nature lover and enjoys hiking, swimming and camping. She loves traveling and has visited several countries in North America and Europe. In her quiet time Jeanette spends time reading and meditating. https://chefsroll.com/JeanetteRMarcelle
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