The art of creating main dishes with whole, non-gluten and pseudo grains.
Study infinite possibilities of cooking non- gluten grains from their whole form. Learn how to manipulate texture, taste, and color with quinoa, millet, rices, buckwheat, amaranth, oats, teff and others to create original dishes.
In 1980, USA, eating whole grains in their energetically whole form was almost a novelty. It was easy to find white rice on a restaurant’s menu, and “brown” rice was starting to appear in Chinese restaurants and health food restaurants. The possibility of manipulating color, texture, and taste wasn’t yet even a thought for cooks preparing this neutral-flavored ingredient. Rice only provided a background for something more colorful, more meaty. Rice was filler. And I, as a consumer, was not supposed to notice that brown rice was bland, pasty, or dry. Because it was “healthy.” But…I did.
A few years later, I worked for the company that first brought Quinoa into the USA. My responsibilities included being in charge of scheduling and training people to give demos about Quinoa in every kind of grocery store. I created recipes for the demonstration staff to cook and be distributed in the store as samples. “Cook quinoa like rice” we told the customer. But that standard wasn’t good enough. Rice cooking was often boring, bad technique, and the wrong water ratio.
Unlike rice, the first hurdle in gaining acceptance and enthusiasm about using quinoa was that it has an undeniable bitter taste, not a sweet one like rice. How will America, land of sugar-laced breakfast cereals, embrace the bitter taste if they are hooked on the sweet carbohydrate of refined grains? If coffee and chocolate — two popular high profile foods the had clearly proven a bitter taste could make it, there had to be a way for quinoa to shine. Now, today, almost every deli serving quinoa makes it into a salad. That was our demo in 1982.
I love the dishes prepared by our students because they have personal flair and daring – a bold, confident, on-target assembly of technique and flavors. There is nothing boring about quinoa, rice, buckwheat, amaranth, teff, oats and millet dishes. They are full of potential. These grains are cultural heroes, too. Stories of their history are embedded into our online course in material. For example, did you know that Teff is a major reason the Romans never conquered Ethiopia?
SNC has trained thousands of student to understand how to manipulate dish grains. It has been a leader since 1983 in providing what was missing from the cooking public and restaurant chefs. Our students move with the evolving awareness in the consciousness of health for individuals and the planet.