NNPHI collaborated with The Culinary Institute of America and the Centers for Disease Control and Prevention to produce the Reducing Sodium with the World’s Premier Culinary College video series, highlighting simple culinary strategies and techniques to reduce sodium in food service settings.
In this video, The Culinary Institute of America’s Chefs Brad Barnes and Lisa Brefere explore cooking and seasoning techniques that enhance the flavor of dishes without the sodium. Chef discusses how incorporating fresh ingredients, such as herbs, spices, and condiments, and applying different cooking methods, such as caramelizing, grilling, and deglazing, can enhance flavor and stimulate the palate without adding excess sodium.
This video was produced by The Culinary Institute of America in collaboration with the National Network of Public Health Institutes through Cooperative Agreement CDC-RFA-OT13-1302 with the Centers for Disease Control and Prevention (CDC – 5U38OT000203). Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the Centers for Disease Control and Prevention.