American Chefs Meet The Persian Pantry

Chef Hoss Zare's Persian frittata or kuku. World-renowned chef Jim Dodge, director of specialty culinary programs at Bon Appétit Management Company has embarked on a new culinary journey to train the food service pioneer's chefs the fundamental techniques and flavors of Persian cooking. Dodge has teamed up with the celebrated Iranian-American Chef Hoss Zaré, former owner at Fly Trap restaurant in San Francisco, to conduct a comprehensive training program for dozens of Bon Appétit chefs. From Persian frittatas with fresh herbs to chicken and pomegranate walnut sauce, the Dodge/Zaré road show from Southern California and Oregon to Baltimore is bringing the fresh aromas and allure of Persian cuisine into the toolkit of passionate chefs around the country. A storyteller at heart, Zaré infuses his Persian Pantry and teachings into some 80 authentic and contemporary recipes full of fresh green herbs, spices, and stews that are indigenous to the diverse regions of Iran. Along the way, chefs are getting a taste of the nourishing aromatic components, balance of flavor, and healthy methods of Persian cooking. The training typically begins with a welcome followed by a demonstration -- dry toasting and grinding spices. Around noon, the food is served and everyone introduces their dishes and discusses their experiences making them. Chef Hoss Zare amidst the mustard fields of Napa, California. Top 5 Persian Culinary Tales from Chef Hoss Zaré's Pantry: The Hot and The Cold One...
Source: Healthy Living - The Huffington Post - Category: Consumer Health News Source Type: news