PROVIDENCE R.I. Johnson & Wales University will eliminate the use of artificial trans fats within its culinary and baking and pastry curricula, student dining services, hotels and commercial bakeshop, said Karl Guggenmos, the dean of culinary education. Guggenmos made the announcement on Monday during a panel discussion called “Adapting to Regulatory and Social Change” at the International Hotel/Motel & Restaurant Show this week in New York. Johnson & Wales’ College of Culinary Arts ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?