When we first started our blog we conducted an online survey to food and nutrition professionals to see what we should cover:
Today's entry will show how we always keep fresh fruit on hand and ready to go. Fruit is the best fast food!
Fruit - Ready Now!
The deli drawer in our refrigerator always contains fruit. Right now the choices are apples and clementine oranges.
Watermelon and cherries were featured in our store - and we made a nice platter with those. This goes on the table for an after-school or after-dinner snack.
Grapes and blueberries are ready to go in the refrigerator. And the strawberries keep for up to 5 days when they are hulled and left whole. They are ready for breakfast, snacks and desserts.
Cantaloupe is cut and ready for breakfast. Bananas remain out for grab and go snacks.
The trick is to cut the fruit as soon as you get home from the store. It always gets eaten more readily that way.
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 Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
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 in 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.