This webinar took place on June 14, 2017.
This webinar introduced sorghum to foodservice directors, chefs, nutrition professionals and others in the food industry as a gluten-free alternative and substitution for gluten-containing grains. Utilizing sorghum in various ways (flour or grain; meal or snack) can not only meet the needs of special diet students/customers but also offer an on trend, versatile, nutritious plant-based option that satisfies all students/customers. In addition, cooking with sorghum can save staff time and energy in the kitchen.
Prior to the webinar, the panelists were provided samples of various sorghum products for research and development. During the webinar, they shared their discoveries and practical application they had during their exploration of the ancient grain, sorghum.
Attendees received CEU's for the American Culinary Federation and the Academy of Nutrition and Dietetics.
This webinar is sponsored by Sorghum Checkoff
Michael Albright, Executive Chef
Michael Albright joined Cal Poly in the fall of 2011 as Executive Chef of Campus Dining. Albright has lived on the Central Coast for 23 years, working in the restaurant industry for 35 years.
He began cooking at a very young age in his parents’ restaurant and catering business in Los Angeles. Growing up, he worked in various restaurants in Los Angeles, sharpening his skills. Albright eventually moved to the Central Coast to consult on a restaurant night club. He was later hired on as the executive chef at theGardens of Avila at Sycamore Mineral Springs. While there, he had the chance to work with some culinary greats like Jacques Pepin, Michel Richard and Julia Child. He then opened Steamers of Pismo for the McClintocks’ Group and became corporate executive chef three years later.
Albright is passionate about working and living through Cal Poly’s motto of “Learn by doing.”
Megan Coats, RD- Registered Dietitian and Sustainability Coordinator, Campus Dining
Megan Coats joined the culinary team in September of 2013. From Seattle, Washington, Megan attended Washington State University (WSU) where she achieved her undergraduate degree in Food Science and Human Nutrition and credentials as a registered dietitian. Most recently, Megan worked in food service for a school district where she supervised 140 employees in a child nutrition department and oversaw meal services at 26 schools. She worked closely with the food service staff and students to develop recipes and healthy food options for students with dietary restrictions. Megan also has a background in the clinical setting, nutrition education and nutrition support. Megan looks forward to providing students and staff with quality information that empowers them to make healthy food and lifestyle choices.
Beckee Moreland, Beyond Celiac Director of GREAT Kitchens
Beckee Moreland is a recognized gluten-free market expert with Beyond Celiac, and has worked as a gluten-free consultant for companies in the food industry since 2008. As the Director of GREAT Kitchens, Beckee manages the Beyond Celiac Gluten-Free Resource Education and Awareness Training (GREAT) Kitchens program, a gluten-free training program for foodservice professionals and dietitians approved by the American Culinary Federation and the Academy of Nutrition and Dietetics.
With restaurant industry experience that dates back over 30 years, Beckee has presented for the National Restaurant Association Show, NACUFS regional and national conferences, School Nutrition Association annual conferences and many other expos and trade shows, to educate food industry professionals, dietitians and corporate personnel on the expanding demand for safe gluten-free foods.
Within the GREAT program, Beckee specializes in foodservice training for colleges and universities. Beckee has also been featured in numerous national mainstream and industry publications.
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