Chef Bouman reduced the calorie count of the classic tres leches cake by 112 calories per serving.
Nassau County, FL – Chef Robbert Bouman, an instructor at Florida State College at Jacksonville, was selected as one of ten national finalists in the Seductive Nutrition Challenge sponsored by the Culinary Institute of America and Unilever Food Solutions. The challenge was to reduce a top menu item by 100 calories and to enhance the menu description to make it more appealing to guests and inspire them to choose slightly healthier, but still delicious, menu items.
Chef Bouman, who teaches at the Betty P. Cook Nassau Center and North Campus, revised the recipe for Tres Leches cake, a dessert from his American regional class for Southwestern cuisine.
Chef Bouman reduced the calorie count of the dish by 112 calories per serving, without sacrificing flavor or plate appeal. He reinterpreted the classic tres leches cake, replacing the whipped cream topping with vanilla meringue, the cream was replaced by non-fat dairy products and spiced rum. The dessert was accompanied by a spiced pumpkin sorbet, flavored with a touch of ancho chile heat and Mexican vanilla, as well as cardamom and cinnamon. The dessert was finished with pomegranate and pumpkin seed brittle.
As a finalist, Chef Robbert won an all-expenses paid trip to The Culinary Institute of America at Greystone in St. Helena, California, to present his winning menu item at an exclusive Unilever Food Solutions Seductive Nutrition event.
Chef Bouman was born and raised in Holland and is a graduate of a Dutch Hotel and Catering College, where he studied under certified Master-chef APC Smith. He has worked in Holland, Great Britain, Germany and the US and is certified by the ACF, the Court of Master Sommeliers and the Society of Wine Educators.
Chef Bouman has been teaching at FSCJ for eight years. He has been in the food and beverage industry for 33 years total, including being an executive chef for 16 years.
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