25-1 |
|
K. WARE, Research & Development, Two Chefs on a Roll, Inc., 18201 Central Ave., Carson, CA 90746 There is a world of opportunity for the chef outside of traditional restaurant, hotel and catering venues. Knowledge of food science principals is critical to the chef looking to move into areas such as product development and corporate research. A chef who can combine culinary skills with a strong understanding of food science is a rare find, and is in high demand in the food industry. Although the top tier culinary schools are now offering some fundamental food science courses, most programs do not. How does the chef know which skills are needed, how do they obtain them, and how does this translate into broadening their career? This presentation will review typical food science challenges of the research chef, basic areas of study in food science, problem solving techniques, and building a network of resources for continuous learning.
Session 25, Enhancing product development success by combining food science and culinary arts
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |