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Sara Parthasarathy, Food Entrepreneur Mark Augustine, Chef Kevin Frank, Chef Affiliation or Financial Disclosure • Sara Parthasarathy Co-founder and CEO FillMyRecipe LLC dba Flavor Temptations

• Mark Augustine, Culinary Manager/Executive Chef Minneapolis Public Schools Nothing to Disclose

• Kevin Frank, SNS, Assistant Director Detroit Public Schools Community District Nothing to Disclose Session Description Global and ethnic foods are one of the leading trends in recent years, but with so many complex where do you begin?

In this interactive session, take the spice challenge—discover various new spices and learn how some school nutrition teams have spiced up their menus with new flavor profiles.

Learn about new flavor profiles, what makes these spices interesting and how to use ethnic to diversify your menus. Topics

• Global food flavors & trends • What’s special about ethnic spices? o Common and uncommon spices o Sources and uses o Cooking techniques and tricks • How to spice up your menu o Minneapolis Public Schools o Detroit Public Schools

DISCLAIMER Any health, fitness and nutritional information included in these slides is designed for educational purposes only. This information is not a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. Growing Trends

In recent years, Global foods has been one of the top 3 metatrends

Source: Foodscape Group, 2019 Metatrends Popularity of Global Flavors • Global flavors: Asian, Korean, Mexican, Indian, Mediterranean • Changing population demographics • Availability – Restaurants – Buffets – Hot bars – Online

Global Communities! Challenges

– Follow regulations – Support local farmers & businesses – Training staff on new cuisine – Cook from scratch, or fast-scratch – Introduction and adoption

AND - Keep it AUTHENTIC! Operational Challenges

• Same food – different flavors? • Flavor building – what is that? • How to maintain – Aroma – Taste • Multitude of spices! – Seeds – Powders – – Blends Spice Challenge! Poll Question 1

This spice makes popping sounds in hot oil to release its aroma. WHAT IS……

a. pods b. seeds c. d. sticks Black Mustard (Rayee) Seeds

▪ There are 3 major types of Mustard seeds: black mustard, white mustard and brown mustard ▪ Used extensively in South Indian cuisine ▪ Toasted in hot oil, will sputter and make popping sounds while releasing flavors ▪ Can be bitter to taste ▪ Considered a good source of omega-3 fatty acids, manganese and magnesium ▪ Known to assist in promoting healthy blood circulation ▪ Source: articles.mercola.com Poll Question 2

This spice is the oldest known spice, dating back to 5000 B.C. WHAT IS……

a. powder b. seeds c. seeds d. Coriander (Dhaniya) Seeds & Powder

▪ Use can be traced back to 5000 B.C, making this spice one of the oldest known spice ▪ Coriander seeds are yellowish-brown in color with longitudinal ridges ▪ Has a distinct, pungent flavor ▪ Seeds are said to contain linoleic acid that also has pain relieving properties ▪ Recent research studies on animals, have confirmed that Coriander can lower blood sugar, reduce bad cholesterol while increasing good cholesterol ▪ Seeds are roasted and ground into powder and used to cook Indian dishes ▪ Source: food.ndtv.com Poll Question 3

This spice belongs to family. WHAT IS……

a.Cumin b.Cardamom c. d.Cayenne Cumin (Jeera) Seeds & Powder

▪ Native to the Mediterranean ▪ Small dried fruit of annual in the parsley family ▪ Cumin is hotter to the taste, lighter in color, looks like seeds ▪ Used in almost all Indian cuisine ▪ Toasted in hot oil to burst & release flavors ▪ Considered excellent source of dietary fiber and vitamins A, E, B & C ▪ Contains health-promoting minerals like iron, zinc, copper, potassium & manganese ▪ Cumin seeds are roasted, cooled, and ground into powder – added in cooking process ▪ Source: articles.mercola.com Poll Question 4

This spice is also used as a skin conditioner. WHAT IS……

a.Cumin b.Turmeric c. Coriander d.Cardamom Turmeric (Haldi) Root & Powder

▪ Bright yellow aromatic powder ▪ Obtained from the rhizome of a plant of the family and used extensively in Indian cooking ▪ Curcumin is the primary active ingredient – and is known for its anti-inflammatory effects ▪ Also considered a strong anti-oxidant ▪ Usually cooked with oil or other fatty foods like milk to make it easy to absorb by the body ▪ Used as skin conditioner, and to heal wounds ▪ Source: www.healthline.com Poll Question 5

Traditionally, oil from this spice is considered to help with dental health. WHAT IS……

a.Clove b. c. Cayenne d.Mustard Clove (Luong)

▪ are the aromatic flower buds of a tree native to the Maluku Islands in Indonesia. ▪ Contains manganese, Vitamin K and Vitamin C ▪ Supposed to help with dental health and as a breath freshener ▪ Roasted and ground along with cardamom seed, coriander seed, black pepper, caraway seed and cinnamon to make ‘’ blend ▪ Source: www.healthline.com Poll Question 6

Capsaicin is an active ingredient in this spice. WHAT IS……

a.Black pepper b.Aniseed c. Cumin d.Cayenne Cayenne (Lal Mirchi) Pepper & Powder

▪ Hot chilli pepper of the family ▪ Originated in Central and South America ▪ Primary source of spicy heat in Indian dishes, so handle carefully ▪ Capsaicin is active ingredient that gives it spiciness ▪ Fried in hot oil as whole spice ▪ Never consumed whole – used for flavoring only ▪ Very small quantities of ground used in Indian dishes ▪ Contains vitamin C, vitamin B6, vitamin E, potassium and manganese ▪ Source: www.medicalnewstoday.com Poll Question 7

The oil from this has antiseptic properties and in ancient Egypt it was used as a preservative for mummies. WHAT IS……

a.Lavender b. c. d.Mint Thyme

▪ There are over 350 varieties used in cooking or medicinal purposes ▪ Ancient Greek scented their baths with Thyme, symbol of wealth & elegance (smelling of ‘thyme’) ▪ Active ingredient is ‘thymol’, an ▪ Famous for use in mouthwash to prevent infections ▪ Has many antioxidants and nutrients, helps improve heart health and blood circulation, aroma encourages sleep. School Nutrition Teams

Minneapolis Public Schools: Chef Mark Augustine Spicing up Menu - Minneapolis Public Schools

1. Why we decided to add new global flavors – Evolving diversity in student population – Offer good food, not just school food – Keeping it fresh and interesting – Customize as per taste – Growing demand for vegan / vegetarian / ethnic foods Spicing up Menu - Minneapolis Public Schools

2. Approach – Adding spices and seasonings – Recipe development using commodity ingredients (ex: beans, tomatoes) – Add ‘missing’ flavors – Global Market stations (Asian / Indian / Latin American, etc.) 3. What to watch for – Ensuring authenticity – Meal crediting – Keeping cost down Spicing up Menu - Minneapolis Public Schools

4. Introduction – Taste testing – Student volunteer servers – Naming the dish contest – Social media posts 5. Feedback – Include comments in messaging – Staff and parents School Nutrition Teams

Detroit Public Schools: Chef Kevin Frank Spicing up Menu - Detroit Public Schools

1. Why we decided to add new global flavors – Evolving diversity in student population – Matter of equity – Changing demographics – Ensure students feel included, not marginalized Spicing up Menu - Detroit Public Schools

2. Approach – Recipe creation similar to restaurants – Making it authentically – Meeting student expectations 3. What to watch for – Regulatory restrictions – Timetables – Cost Spicing up Menu - Detroit Public Schools

4. Introduction – Menu Advisory Council – Taste testing – Assess production feasibility 5. Feedback – Constantly gather from students – Ensure dish is liked Once You Know Your Spices… Easily Diversify Your Menu…. ▪ Authenticity! ▪ Flavor profile (right combination, right amount) ▪ Flavor building (spice lasagna!) ▪ Customize spice level ▪ Meet regulatory standards ▪ Use commodity ingredients ▪ Save time! Q & A

Sara Parthasarathy, Flavor Temptations : [email protected]

Chef Mark Augustine, Minneapolis PS : [email protected]

Chef Kevin Frank, Detroit PS: [email protected]

Thank you!