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E. SPARKS, Product Development, Park 100 Foods, 326 E. Adams St., Tipton, IN 46072-2006 Traditionally a la carte food service kitchens as well as large feeding operations are headed by Executive Chefs and are staffed with formally trained employees and support personnel. Very little thought to food science is given or applied in these settings. Fresh ingredients are turned into high quality meals which are consumed almost immediately by the loyal patrons. Strict culinary techniques are used along with close attention to details. Perfection is enforced from vegetable cuts, stock preparation, sauce preparation, cooking techniques to final plate arrangement. All included understand the importance of a fresh eating experience and a return customer. In recent years food service chefs have been challenged with reduced labor and stricter food cost constraints. They have resorted to cooking products days’ ahead, heat and hold for longer times and resort to finishing garnishes as their “fresh touch”. With the proper instruction and use of food science principles and ingredients, chefs are able to retain a “fresh” eating experience. This can be achieved by the proper selection and understanding of ingredients such as modified starches, gums, and natural flavors. This can also be achieved by understanding the barriers of microbial growth through pH control, application of heating and cooling techniques, chemicals, and formulation control. Sharing information about food science technologies in equipment, ingredients, techniques, basic micro terminology, and interaction of certain ingredients are vital to the food service chef as his or her roll changes. When chefs understand the value of basic food science they will realize that they are a becoming a better chef. When applying the basic principles of food science the chefs’ end customers will be enjoying a safer, more nutritious, and economical eating experience.
Session 7, Outreach to the hospitality and foodservice industry
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