Chef Chris Koetke will present on behalf of The Glutamate Association (www.msgfacts.com) as well as Ajinomoto (www.ajinomoto-usa.com) at “The Science of Food” workshop for chefs and foodservice instructors, October 19-21, 2012, in Charlotte, North Carolina. The event is hosted by Johnson & Wales University.
The week-end event will help culinary educators understand the many different avenues that their craft can take while incorporating science: nutrition, molecular gastronomy, food research, health, wellness, sous vide cooking and more!
Chef Koetke’s presentation is “The Unique Umami Flavor: In the Classroom and Beyond.” Chef Koetke is the vice president of the Kendall College School of Culinary Arts in Chicago and brings a unique perspective to the marriage of cooking and science.
Koetke began cooking professionally in 1982 and has worked in some of the world’s finest kitchens, including numerous French restaurants. He is a certified executive chef and certified culinary educator and was named the Cooking Teacher of the Year by the International Association of Culinary Professionals.
If you attended one of the other CAFÉ events in 2012, you are eligible for a $100 discount off the tuition for the October workshop. Contact the CAFÉ office for more information.
2013 Events
February 22-24, 2013
Deans' and Directors' Retreat
For postsecondary programs
By invitation only
Chicago, Illinois
