Going Global in School Nutrition

Date: March 21
Time: 2 - 3 p.m. (Central time)

Join the SNS DPG as school nutrition chef RDN Vahista Ussery demonstrates how to prepare 2 globally-inspired recipes. During the session we will learn how to cater to diverse palettes, add flavor with spices to help meet target 1A sodium requirements while she cooks up some culturally inspired recipes.

CPEU: 1.0
CPE Level: 1
Performance Indicators: 1.7, 13.2, 8.5

Learning Objectives

1. Identify herbs and spices used in culturally inspired cuisine.
2. Describe how to cater to Gen Alpha’s taste while meeting school nutrition guidelines.
3. Demonstrate culinary techniques and cooking methods.

Speaker

Chef Vahista Bharucha Ussery, MS, MBA, RDN

Vahista (aka “Chef V”) is a Registered Dietitian Nutritionist and Chef. She received her Bachelor of Science in Coordinated Dietetics from Texas Christian University (’06). While attending TCU, she also attended the Culinary School of Fort Worth and received her Culinary Arts Program Diploma (’06). She then went on to receive a Master of Science with a major in Food Systems Administration and a Master of Business Administration from Texas Woman’s University (’08).

In her 15 years of nutrition experience, she has been a private caterer, a Menu Planner for Dallas ISD, a Dietitian/Supervisor/Chef for HEB ISD, and a Child Nutrition Consultant at Education Service Center Region 11. She and Chef Lindsey founded To Taste in 2015. Chef V is also a proud member of Chef Cyndie’s K12 Culinary Team.