The World of Lentils

On August 14, Yale Hospitality Culinarians came together for an educational session on Lentils led by the Amber Johnson and Chef James Bickmore-Hutt from the Lentils Company of Saskatchewan, Canada.

The session provided the history of lentils, their numerous uses, and their nutritional value. In the afternoon, the group broke out into teams to put their culinary talents to the test. The Cooks’ Helpers prepared delicious recipes that they were provided, while the Cooks developed recipes of their own. Chef James visited both sessions giving tips and tricks for preparation, flavor and presentation advice, and continued to educate staff on the Lentils product. The result of this day of training was several new recipes in our arsenal and tasty treats for all in attendance.