PROVIDENCE R.I. Johnson & Wales University will eliminate the use of artificial trans fats within its culinary and baking and pastry curricula, student dining services, hotels and commercial bakeshop, said Karl Guggenmos, the dean of culinary education.
Guggenmos made the announcement on Monday during a panel discussion called “Adapting to Regulatory and Social Change” at the International Hotel/Motel & Restaurant Show this week in New York.
Johnson & Wales’ College of Culinary Arts has committed to an increase in its operating budget to purchase substitute foods and ingredients free of trans fats for its 2007-08 curriculum and beyond, he said.
Faculty and staff also have reformulated all of the recipes in its proprietary baking and pastry textbook, with the revised printed version to be available to students next fall.
In addition, Johnson & Wales has pledged to remove trans fats from meals served in university dining centers on its campuses in Providence, R.I.; North Miami; Denver; and Charlotte, N.C., as well as from its hotels and commercial bakeshop, which serve as training facilities for students enrolled in its College of Culinary Arts and Hospitality College.
