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 ...
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