Was the caterer just here?

cooking
Written By Judy Doherty, MPS, PCII

lasagnaLasagna for mom who loves Italian food. Spaghetti for the child who loves Italian food but dislikes lasagna. Mom is very busy right now - was she really cooking 2 meals at once?Well, the test kitchen does have 2 microwaves. And since Mom is real busy training for a race, she has a freezer stash of planned leftovers:The last time I cooked spaghetti, I cooked a 2 pound box for 2 people! I froze all the leftovers in individual packets. And the last time I made lasagna, I made 2 huge pans, chilled, cut, froze 20 portions.So, on a busy night like last night, I could pull out everyone's favorite dinners and have dinner ready in about 12 minutes. I added a salad, some whole grain toast and fruit. Voila - a healthful, delicious dinner is produced in a snap. Everyone is happy!

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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