Chef, nutritionist brings free umami training to help reduce salt use

Chef Garrett Berdan returns to offer local chefs a free training on how umami can enhance flavor and reduce sodium use. Often called the “fifth taste,” umami is a naturally occurring flavor enhancer that is coaxed from foods by certain cooking techniques.

Provided to chefs and cooks working in Clark County, the no-cost training takes place from 9 to 11 a.m. Tuesday, Aug. 18, at the Cooking School Kitchen at Clark College Columbia Tech Center, 18700 S.E. Mill Plain Blvd., Vancouver. The workshop will include demonstration and tasting using a variety of food sources of umami.

“Several Clark County restaurants currently use Chef Berdan’s techniques to reduce sodium without sacrificing flavor,” said Melissa Martin, community health specialist. “These restaurants are positioning themselves to meet a growing consumer demand for healthy places to eat.”

Berdan is a registered dietitian who offers culinary workshops for professional cooks nationwide. He has been recognized by the White House as a “Champion of Change” and is past president of the Oregon Academy of Nutrition and Dietetics.

The training is sponsored by Clark County Public Health through a three-year Sodium Reduction in Communities grant from the federal Centers for Disease Control and Prevention.

High sodium levels from salty foods are a major cause of high blood pressure, which can lead to heart attacks and strokes. Americans get 77 percent of their sodium from processed and restaurant foods.

To complete required pre-registration, contact Melissa Martin at melissa.martin@clark.wa.gov or (360) 397-8000, Ext. 7291.