The Spice Kitchen: Apprenticeship Training in Culinary Skills

Marie Fanelli Kuczmarski,Elisabeth M Jones

doi:10.4236/ce.2012.38203

Abstract

Current Dietary Guidelines for Americans emphasize the need to reduce dietary sodium. Spices impart flavor to food, serving as substitutes for salt. In addition, the antioxidant activity of spices can provide health benefits. Dietetic students receive training in basic food preparation and foodservice management however, their knowledge and use of spices can be limited. This article describes the enhancement of their culinary experiences through participation in a class designed to explore the flavors and health properties of 10 spices. The class provided an opportunity for apprenticeship training, exposing students to spices and cooking methods. Student objectives were: 1) to increase knowledge of spices and their potential health benefits; 2) to use flavorful swaps, substituting spices for salt in daily food preparation; 3) to identify and evaluate the intensity of aromas associated with selected spices; and 4) to gain experience utilizing cooking methods that reduce fat in preparation. All of the objectives were achieved based on student responses to pre-, mid-, and post-course evaluations and the completion of aroma charts for each lab. Course challenges such as food costs and space availability were identified but easily managed. To our knowledge this is the first class devoted to spices in a didactic dietetics accredited program in the United States. Training dietetic and other health professional students, about the use of spices to enhance flavor when reducing the sodium, fat and sugar content of foods may be beneficial to their clients who are trying to manage not only their weight but also other medical conditions such as hypertension and diabetes mellitus.

Highlights

People’s knowledge and experience cooking with a wide variety of foods as well as with spices and herbs may be limited
This review revealed 1 class period devoted to spices in a program entitled, “Healthy Eating in American Cuisine” at California State Polytechnic University (2012), a spice drive at Louisiana State University (2012) to show individuals that tasty food does not depend on salt, and “Spice it Up; Herbs and Spices Cooking Class”, a one time fee event, sponsored by Bernalillo County Cooperative Extension Service (New Mexico State University, 2012)
The objectives of the course were: 1) to enhance the student’s knowledge of spices and the health benefits associated with spices; 2) to experience the aromas and flavors of a variety of spices and encourage the use of spices in lieu of salt; 3) to introduce students to the art and science of food tasting and to gain some proficiency in aroma identification; and 4) to gain experience utilizing cooking methods that minimize the use of fat in preparation

Summary

Introduction

People’s knowledge and experience cooking with a wide variety of foods as well as with spices and herbs may be limited. A decline in cooking skills in young adult populations has been observed, which may be attributed to a decrease in confidence in preparing quick and healthful meals (Caraher et al, 1999). Larson and colleagues (2006) reported that a lack of confidence in cooking skills, as well as a dislike of cooking can act as barriers for food preparation (Crawford et al, 2007) resulting in a decrease in healthful food consumption, fruits and vegetables. If people could be encouraged to prepare tasty foods and eat out less frequently, they would be less likely to gain weight and would consume less sodium. The consumption of a diet high in sodium, fat, and refined grains, and low in fruits and vegetables has resulted in increased risk for developing several chronic illnesses such as obesity, cardiovascular disease, type 2 diabetes mellitus, and selected cancers (Cordain et al, 2005)

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