Whole Grains for the Whole Menu

Whole Grains for the Whole Menu

From quinoa, bulgur and farro to wheat berries and even spelt, whole grains offer an opportunity to add value, flavor, texture and variety to your menu offerings.

Lars Kronmark was part of a small team of instructors who laid the foundation for the Culinary Institute of America's California campus, Greystone. In the mid-1990s, part of that strong foundation included an emphasis on the heartiness and character of whole grains.

“We had a class I loved called ‘The Mediterranean Beyond Italy,’” Kronmark says. &ldq

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