Join foodservice instructors from around the U.S. at the inaugural "The Science of Food" workshop focusing on the marriage of food and science for your classroom.
October 19-21, 2012, Johnson & Wales University in Charlotte will host the event which begins on Friday at 4 p.m. and concludes Sunday at 4 p.m.
One of the featured speakers is Chef Joe Strybel of PolyScience. Chef Strybel is a graduate of The Cooking and Hospitality Institute of Chicago and has worked in some of the finest kitchens in Chicago, New York City and Washington DC.
Today he helps develop new techniques in gastronomy through technology, by way of precise temperature control, rapid freezing, distillation and ultrasonic manipulation of textures and flavors for PolyScience.
His presentation will focus primarily on sous vide, with additional discussion on rapid freezing, cold smoking and textural manipulation. Topics on sous vide that will be discussed include:
ACF continuing education hours will be awarded. Please note: the hotel is extremely busy that week-end and will NOT hold rooms past September 17th!
Next week we will feature Dr. Marge Condrasky's from Clemson University who will be presenting at the event on the topic of "Food Aromas and Flavor Chemistry in the Kitchen."
Attention Postsecondary Instructors and Deans/Directors
Please consider spending 5 minutes to complete an online survey asking you to identify your challenges for the future. The link is http://www.surveymonkey.com/s/WNS2SJZ. We are preparing an agenda for a Deans and Directors Retreat to be held in Chicago February 23-24th. Your input is valuable!
We apologize to any high school instructors who have been sent the request. Unfortunately our data base does not separate our reaching out to you by type of institution. And thank you for those who have already let us know!
