Greg Drescher Quotations

Worlds of Healthy Flavors builds on a decade of initiatives at the CIA that have made the techniques and flavor dynamics of cuisines from the Mediterranean and Asia to Latin America more accessible to American foodservice. From ideas about how to highlight produce and whole grains to how to use flavor that relies less on saturated fats and more on spices, aromatics and unsaturated plant oils--these world cuisines represent a phenomenal resource, and one that is a major focus of this initiative.

You know when you say 'street food' to an American, maybe it sounds like they are actually eating off the street.

You often hear about ingredients being found, whether it is corn or ancient grains, but it is not too often that you hear about something as complex as noodles.

In Saigon we met people who had been doing the same sticky rice recipe for 25 years and that's all they do. And think about the quality you can deliver in that case, not having to be responsible for a long menu.