McCormick and Springboard join forces to host More Spice, less Salt masterclass

McCormick and Springboard have teamed up to host a More Spice, less Salt masterclass to educate chefs on how to reduce the salt content in their cooking by using herbs and spices as a replacement.

In response to a recent survey carried out by Springboard, one of the 'hot topics' that chefs want to learn about is how to reduce the amount of salt they use, without compromising taste.  

McCormick is educating chefs in how, by using more herbs and spices to season their food, they can reduce the salt content in their cooking. 

Steve Love, concept development chef, McCormick Flavour Group, will be demonstrating how to prepare dishes by creatively using herbs and spices. 

Meanwhile Rick Gill, vice president technical and R&D, McCormick EMEA, will give an insight into spice sourcing, a brief history of the spice trade and the potential food safety issues surrounding spices and Dave Titman, creative insights manager,  McCormick, will talk about how embracing a cuisine rich in spice, as well as fruits and vegetables, could improve our overall health.
 
And there will also be a session with Nutritionist Luci Daniels who will speak about how salt has an important part to play in the diet and why it is sometimes necessary in cooking. 

The McCormick / Springboard Masterclass will be held on Thursday 23rd September 2010, between 9.30am - 2.30pm, at Waterstone's Piccadilly, London W1J 9HD.  Tickets are now available for £85.00 inc. VAT on www.events.springboarduk.net or you can call on 0207 497 8654 to secure your place.

Words: Maria Bracken

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