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B. HAPPY, Two Chefs on a Roll, 18201 Central Avenue, Carson, CA 90745 Achieving the optimum flavor of a final product begins with culinary principles that take chefs years to master, yet gaining a fundamental understanding of them can improve your product development style. Maintaining the culinary integrity all the way from gold standard creation through benchtop sample development and full-scale production is the test of ones real product development skills. After all it's all about the flavor! The final aroma is conjured from the proper execution of cooking techniques and selection of flavor components that have synergy. Textural qualities of food are attained when each step of the cooking process is controlled. The final appearance is not merely a result of the method of preparation yet a pre-determined goal that dictates what culinary path you take as you design the method of preparation. When the food scientist and chef can truly speak the same language the blending of culinary arts, food science and process technology come together in the discipline known as CulinologyTM . Each person on the team must learn about each other's field of expertise to ensure that the culinary integrity is maintained throughout the process. Learning the core culinary principles can help a food scientist replicate a chef's creation. As consumers demand higher quality foods in restaurants and retail channels companies are being called to the table to serve the highest quality food possible.
Session 25, Enhancing product development success by combining food science and culinary arts
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |