It’s that time of year, again. The dishes are in and the judges have made their decision; first place goes to… New York City’s Kristopher Lopez, whose execution of Faux –lafels proved to be a hit!
For the last three years now, AICR has partnered with the C-CAP (Careers through Culinary Arts Programs) for their annual cooking competition. High school students enrolled in vocational culinary programs are encouraged to submit a recipe, given specific guidelines, in the hopes that they will have the winning recipe. This year students created small plates or appetizers that followed AICR’s evidence-based guidelines for lowering cancer risk.
Here, Kristopher shares his experience in the competition, what inspires him, and his plans for the future.
Was it challenging to develop a dish given AICR’s nutrition guidelines?
Yes, it was a little challenging because I was asked to work with ingredients that I was unfamiliar with and that I don’t really deal with coming from a Puerto Rican background. The development process involved a lot of research of ingredients as well as trial and error. Continue reading
Nose-to-tail cookery: it’s the new trend of many well-known chefs that uses all parts of the animal – from the nose to the tail, and yes the parts in between – to create delicious dishes. While this idea may not have mass appeal, it’s a great concept to consider when it comes to your fruits and vegetables.
Have you ever eaten a leaf from a celery stalk or sweet potato plant? Have you thought about the cancer-protective nutrients that could be hidden in those scrawny looking leaves?
Consider this: the most commonly discarded parts of vegetables are often packed with nutrients. Take broccoli for example, the stems are packed with vitamin C—a cancer-protective nutrient. Don’t Toss Those Cancer-Fighting Veggie Parts offers more examples of the parts of vegetables you could be missing out on. Continue reading
From top chefs to parents, it’s a question on everyone’s mind these days: how do we bring together flavor and healthfulness?
Food scientists are already hard at work on this. Last week a study out of the University of Florida shed light – literally – on how much flavor matters to us. Researchers used light treatments to enhance the taste and aroma of tomatoes and berries – a technology that could one day make its way into your home refrigerator.
Now the culinary world is getting in on the action. A hot field of study known as culinary nutrition merges the art of cooking with the science of nutrition – in other words, how to make healthful food taste delicious.
Let’s face it: no one wants to eat a tasteless tomato or bland meal, no matter how healthy. Yet the impact of what we eat on our risk of chronic disease cannot be put by the wayside. AICR’s report and its continuous updates link a diet filled with a variety of fruits, vegetables and fiber with a lower risk of many cancers. Continue reading