The National Association of Flavors and Food-Ingredient Systems (NAFFS) will hold its Winter Meeting from10:30 a.m.–2:30 p.m., Thursday, February 26 at The Culinary Institute of America, 1946 Campus Drive, Hyde Park, New York.
The program will begin with a live demonstration by Mark Ainsworth, professor of culinary arts at the Culinary Institute of America who holds a dual certification from the Culinary Institute of America and the American Culinary Federation as a ProChef Level III and certified executive chef. He will be joined by Ted Russin, associate dean of Culinary Science, who is also an instructor for the Culinary Research & Development and Ingredient Functionality courses at Culinary Institute of America.
The meeting will feature a joint presentation and interactive tasting where the chef and culinary scientist will discuss and demonstrate the manner in which flavor development proceeds from the simplest of ingredients to the most complex of sensory experiences. The program concludes with a luncheon in The Bocuse Restaurant where the execution of classic French cuisine is reimagined through the lens of ultra-modern cooking techniques.
Meeting registration is $185 for members of NAFFS ($225 for non-members) which includes the presentation, interactive tasting, lunch and wine pairings. For more information on NAFFS or the February 26 meeting, call Bob Bauer at 732-922-3218 or visit www.naffs.org.
