Culinary Institute of America

Rachel Carlson (left), NCI Food Technologist, and Thunyaporn (Naggie) Jeradechachai (right), NCI Crop Quality Specialist, taught at a pulse promotion course at the Culinary Institute of America (CIA) in St. Helena, Calif., in August. The Legumes: Wholesome Ingredients for Value-Added Foods short course was sponsored by the USA Dry Pea and Lentil Council. Jeradechachai presented a lecture on pulse ingredients and utilization. The course featured cooking demonstrations that utilized pulse products along with hands-on baking and cooking opportunities with legumes. The attendees were chefs, food processors, and ingredient suppliers. Carlson and Jeradechachai are pictured with Chef Richard Coppedge (center) from the CIA, Hyde Park, N.Y.