Annual Conference
Conference Session
2013-11-16
"Gluten-Free, Easy and Kid Approved"Key Areas: Operations
Session: Session E - Saturday, November 16th: 2:45 p.m. - 3:45 p.m.
- Smoketree C
Speaker(s): Mike Corlett - Corporate Chef, KLH Marketing, Inc.
Objectives: My goal with this session is to provide the participants with some additional options for gluten-free meals that are kid-friendly, versatile and easy to produce.
Description: Gluten intolerance is on the rise and the need for gluten-free products has resulted in a 5 billion dollar industry focused on these specialized products. And while it has yet to be scientifically proven, there is a growing sense that a gluten free diet provides beneficial effects to everyone. This has translated to more and more parents requesting gluten-free foods for their children. But for kids, typically gluten-free translates to "yucky...why can't I eat what everybody else is eating?"
The goal of this session is to introduce some less commonly used gluten-free products, that are easy to prepare and can be presented in a variety of ways that your kids will love. We will talk about how to serve these products in lunch dishes that kids are familiar and comfortable with.
To accomplish this we will delve in to the pantry of international cuisine and fuse with classic kids dishes to create options like rice macaroni and cheese, buckwheat soba noodles with teriyaki chicken and black bean tostada and taco shells. We will also talk about low-fat and dairy free options. Recipes will be provided that will keep your kids coming back for seconds and on the right nutritional path.
Speaker Bio(s):
Mike Corlett - KLH Marketing, Inc.
Speaker Bio:
Mike is a Dean's Honors Graduate from the Culinary Art Institute of California and has extensive experience in Hotel and Restaurant facilities. Mike is adept at specialized cuisines such as Healthy, Vegan, Spa Cuisine, Dietary restrictions, and various cultural dishes. He can assist you with recipe solutions, and suggestions to save you time and expense in your kitchen.
"As a father of a 7 year old daughter, I know how difficult it can be to get your child to eat what is good for them. Fortunately, through my experience as both a private chef and a chef for those with medical issues that require specialized diets, I have learned a few tricks over the years. When someone is forced to follow strict dietary guidelines, whether it be child or adult, you need to feature these foods in forms they are comfortable with and can essentially forget that they are eating a necessary food, versus something they actually prefer. This is basically accomplished by simply asking the diner what they prefer, and then creating the healthy alternative and making it actually taste good. I have become extremely adept at this and truly enjoy sharing my techniques to others who would like to incorporate a healthier lifestyle for themselves and the ones they love."
"As a father of a 7 year old daughter, I know how difficult it can be to get your child to eat what is good for them. Fortunately, through my experience as both a private chef and a chef for those with medical issues that require specialized diets, I have learned a few tricks over the years. When someone is forced to follow strict dietary guidelines, whether it be child or adult, you need to feature these foods in forms they are comfortable with and can essentially forget that they are eating a necessary food, versus something they actually prefer. This is basically accomplished by simply asking the diner what they prefer, and then creating the healthy alternative and making it actually taste good. I have become extremely adept at this and truly enjoy sharing my techniques to others who would like to incorporate a healthier lifestyle for themselves and the ones they love."
Upcoming CSNA Events
November 13-16, 202472nd Annual Conference
April 6-8, 2025
Legislative Action Conference
May 4-6, 2025
Child Nutrition & Industry Summit
