Exploring Latin American

Food is history, and in the modern kitchen, where virtually anything is available to us, I'm inspired by Latin American cuisine," explains Richard J. Curtis, director of culinary and nutrition at Thibodaux Regional Medical Center, in Louisiana. As such, the Miami native frequently menus Ja...

Full description

Saved in:
Bibliographic Details
Published in:Foodservice Director 2014-06, Vol.27 (6), p.40
Main Author: Parham, Kate
Format: Article
Language:English
Subjects:
College campuses
Cooking
Demand
Ethnic foods
Food service
Pork
Recipes
Sandwiches
Vegetables
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Food is history, and in the modern kitchen, where virtually anything is available to us, I'm inspired by Latin American cuisine," explains Richard J. Curtis, director of culinary and nutrition at Thibodaux Regional Medical Center, in Louisiana. As such, the Miami native frequently menus Jamaican dishes such as peas and rice with coconut milk, Barbados-inspired fish curry wrapped in banana leaves, Haitian pickled slaw and Cuban picadillo.
ISSN:0897-7208