Janet Riley Bourbon's Page

Working with school districts to improve their lunch programs while reducing sodium and improving taste may seem like "Mission Impossible". But there are important lessons to be learned that may assist other chefs looking to do the same thing with their own dishes.



I have introduced various USDA standard recipes, and by working with the schools' Foodservice Directors, we have had great success thus far by substituting Diamond Crystal Kosher salt for standard iodized salt. Even…

Did you ever wonder how the sea salt that adds that great crunchy finishing touch to so many of your favorite dishes gets from the ocean to your salt cellar? Well, let me tell you, it doesn’t happen overnight. In fact, it’s a slow, deliberate five-year process that will give you a new appreciation for this essential seasoning every time you sprinkle it over fresh food or include it in your finest recipes...READ MORE

Sodium levels may be the next subject of scrutiny on restaurant plates, but before that happens salt is showing up in some unexpected places...

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