April 9, 2018 Dinner Meeting

Address: Maggiano’s
4999 Old Orchard Shopping Ctr.
Skokie, IL 60077

Schedule:
4:00 - 5:00 PM - Executive Board Meeting
5:00 - 6:00 PM - Butler Passed Appetizers
6:00 - 8:30 PM - Dinner & Presentation

Meeting Sponsor


In Partnership with The Research Chef's Association

Speaker: Ali Bouzari

Ali Bouzari is a culinary scientist, author, educator, and co-founder of Pilot R+D, a culinary research and development company based in northern California.

As a chef with a Ph.D. in food biochemistry, Ali has helped to lead the charge in changing the way we think about cooking by teaching and developing curriculum at top universities, from ivy league schools to the Culinary Institute of America, and collaborating with the country’s most innovative restaurants including Benu, Eleven Madison Park, The Restaurant at Meadowood, and the Thomas Keller Restaurant Group.

His book, Ingredient: Unveiling the Essential Elements of Food, won the 2017 IACP award for Best Reference Book.

Dinner Meeting Information
Title: Scaling Flavor

Dr. Ali Bouzari brings a unique view of the modern food industry in a talk for Research Chefs and Food Scientists alike. A product's journey to market can be a winding, wandering, convoluted affair. Delicious gold standard recipes get put through a dizzying array of handoffs from benchtop to pilot to commercial production.

Compromises get made in the name of minimum order quantities, label concerns, shelf stability, processing functionality, and the whims of the production facility. The products that emerge from that path often end up tasting like a lackluster wedding band covering what was once a vibrant hit song.

Scaling flavor is one of the most difficult lines to walk in the food world. This workshop will lay out the fundamental principles of flavor science and perception along with concrete culinary strategies for improving the fidelity of your products as they go from the test kitchen to the retail shelf. We'll dig into how flavor is extracted, concentrated, destroyed, and lost; how to design flavor profiles to match your matrix; how to vet ingredient sources; and how to troubleshoot scaling problems on the fly.


For a limited time we will be offering a $10 discount on the April and May Dinner Meetings

Fees:
Until Thursday, April 5th
$15.00 Emeritus/Student Members
$40.00 Members/Professional Members (Unemployed Members/Professional Members can use voucher UNEMP-1010050 to save 50%)
$50.00 Non-members

After Thursday, April 5th
$20.00 Emeritus/Student Members
$50.00 Members/Professional Members
$50.00 Non-members

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This program qualifies for IFT Certified Food Scientist (CFS) recertification contact hours (CH). CFS Certificants may claim a maximum of 1.5 CH for their participation in this program.

Dinner Menu
If you are Gluten Free please indicate so in the Dietary Restrictions box during registration and Maggiano's will provide a separate meal for you.
Appetizers
  • Bruschetta - During Social Hour
  • Calamari Fritté - At Tables During Dinner
Salad and Bread
  • Chopped Apple & Walnut (Walnut on the side)
  • Freshly Baked Bread
Pasta
  • Rigatoni & Vegetables with Tomato Pesto Broth
  • Gnocchi & Italian Sausage
Entrées
  • Salmon, Lemon & Herb
  • Chicken Marsala
Dessert
  • Apple Crostada
  • Tiramisu
 


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