Non-Operator
Janet Riley Bourbon
  • Wayzata, MN
  • United States
  • Cargill
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Janet Riley Bourbon's Page

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Non-Operator
Janet Riley Bourbon posted a blog post

How to shake up your menu with artisanal salts!

With food prices on the rise, it's becoming increasingly challenging for chefs and operators to distinguish their menus without causing sticker shock among patrons.However, by thinking out of the box a little, one can provide diners with fresh, on-trend offerings for just pennies a dish by concentrating on flavor-forward applications of seasonings. And perhaps the most cost effective of all seasonings is the essential seasoning...salt.Artisanal salts are becoming all the rage among…See More
Feb 27, 2013

Non-Operator
Chelsea Hickey liked Janet Riley Bourbon's blog post Ever wonder how sea salt gets from the ocean to your salt cellar?
Feb 5, 2013

Non-Operator
Janet Riley Bourbon's blog post was featured

My Quest to Lower Sodium Without Sacrificing Flavor

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 though many of…See More
Jan 20, 2013

Non-Operator
Janet Riley Bourbon posted a blog post

My Quest to Lower Sodium Without Sacrificing Flavor

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 though many of…See More
Jan 16, 2013

Non-Operator
Janet Riley Bourbon posted a blog post

Ever wonder how sea salt gets from the ocean to your salt cellar?

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 MORESee More
Jan 11, 2013

Non-Operator
Janet Riley Bourbon's blog post was featured

Salt Sweetens Up

Sodium levels may be the next subject of scrutiny on restaurant plates, but before that happens salt is showing up in some unexpected places...See MoreSee More
Nov 26, 2012

Non-Operator
Janet Riley Bourbon posted a blog post

Salt Sweetens Up

Sodium levels may be the next subject of scrutiny on restaurant plates, but before that happens salt is showing up in some unexpected places...See MoreSee More
Nov 19, 2012

Non-Operator
Janet Riley Bourbon's blog post was featured

Do you have a favorite brining tip or recipe?

According the November issue of Bon Appetit, brining turkey is like a fashion trend—in this year and out the next. If so, that makes me hopelessly non-trendy. I brine my turkeys because I like the results—juicy and flavorful. For me there’s only one answer to BA’s question...Read MoreSee More
Nov 19, 2012

Non-Operator
Janet Riley Bourbon posted a blog post

Do you have a favorite brining tip or recipe?

According the November issue of Bon Appetit, brining turkey is like a fashion trend—in this year and out the next. If so, that makes me hopelessly non-trendy. I brine my turkeys because I like the results—juicy and flavorful. For me there’s only one answer to BA’s question...Read MoreSee More
Nov 16, 2012
Marcus Guiliano left a comment for Janet Riley Bourbon
" Congratulations on joining FohBoh! This is a wonderful online restaurant community with lots of great postings. Enjoy the site and keep active with pictures, comments and postings.Chef Marcus Guiliano"
Nov 1, 2012
Marcus Guiliano left a comment for Janet Riley Bourbon
"Welcome to the Hudson Valley Food Network.  This is a great site for food in our historic valley.  Here is a short video  about me: http://www.viddler.com/explore/Healthychef/videos/74/.  I would love to hear about you. Chef…"
Nov 1, 2012

Non-Operator
Janet Riley Bourbon was featured
Oct 31, 2012

Non-Operator
Janet Riley Bourbon is now a member of FohBoh
Oct 31, 2012

Profile Information

State
kansas
Title
Chef
Company
Cargill
Website
http://www.diamondcrystalsalt.com/Culinary/Culinary.aspx
Interests
Consulting, Making Friends, Networking

Janet Riley Bourbon's Blog

How to shake up your menu with artisanal salts!

With food prices on the rise, it's becoming increasingly challenging for chefs and operators to distinguish their menus without causing sticker shock among patrons.

However, by thinking out of the box a little, one can provide diners with fresh, on-trend offerings for just pennies a dish by concentrating on flavor-forward applications of seasonings. And perhaps the most cost effective of all seasonings is the essential…

Continue

Posted on February 27, 2013 at 7:43pm

My Quest to Lower Sodium Without Sacrificing Flavor

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…

Continue

Posted on January 16, 2013 at 3:05pm

Ever wonder how sea salt gets from the ocean to your salt cellar?

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

Posted on January 11, 2013 at 9:53am

Salt Sweetens Up

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

See More

Posted on November 19, 2012 at 10:03am

Comment Wall (2 comments)

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At 8:14am on November 1, 2012, Marcus Guiliano said…

 Congratulations on joining FohBoh! This is a wonderful online restaurant community with lots of great postings. Enjoy the site and keep active with pictures, comments and postings.

Chef Marcus Guiliano

At 8:57am on October 31, 2012,
Non-Operator
FohBoh
said…

Hurray! 

You just joined FohBoh (“Front of House”, “Back of House”), the original and most influential online community for the foodservice industry.

Thanks so much and please, surf around a bit and learn what you can do with FohBoh:

1. Connecting and networking with tens of thousands of industry professional’s world-wide.

2. Join or start a group that is for your restaurant (kind of like your own mini community, that's public or private).

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7. Find or share an industry event, send us a press release, or find product discounts at B2B Promos.

8. Learn about restaurant technologies and share your discoveries.

9. Learn what your business's social score is at FOHBuzz.com

10. Post or find jobs and much more. 

 

Please read the Community Guidelines so you are totally informed and get the most out of FohBoh.

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Cheers!



 
 
 

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