Flavor as a movie? Ingredients in a leading role? In a supporting role? The art of scene creation and a dynamic tasteful story? This is the metaphor at the heart of this not-to-be-missed seminar called: California Figs & Flavor Cinematography. The presentation includes two demonstrations to show how a versatile ingredient, such as California Figs, can play unexpected, intriguing, and subtle roles in flavor design. Participants will receive a customized ingredient kit in advance so you can create and shape your flavor scenes as the demonstration proceeds.
Date: Thursday, April 15, 2021
Time: 3:00 – 5:00 pm EDT
Location: Hosted on Zoom*
Registration: RCA Members $45
Student Members $30
*The Zoom link will be provided in your email confirmation
Registration Deadline: Please register by April 2 to guarantee enough time for your ingredient kit to be mailed (you will be prompted to provide a shipping address during the registration).
Presentation and Demonstration Information:
Karla Stockli, CEO of the California Fig Advisory Board, will provide brief overview of California Fig industry and the growing popularity of figs.
Thomas J. Payne, food technologist and owner of Thomas J. Payne Market Development, has 30 years of experience as a consultant in the global food industry. Payne will lead a demonstration and tasting of the California Fig ingredients offering his wisdom and insights into the functional benefits of California Figs and where figs fit today domestically and globally.
Robert Del Grande, James Beard award-winning chef and pioneer of Southwestern cuisine, will present flavor reception versus flavor perception and how cognitive processes shape flavor. He will demonstrate how a flavor scene can be shaped and how it can evolve over time – in other words – flavor images moving in time – a form of flavor cinematography.
Thank you to our year-round Regional Program sponsor, ADM.
For questions or concerns about your event registration, please contact firstname.lastname@example.org