The National Association of Flavors and Food-Ingredient Systems (NAFFS) is holding its Winter Meeting at The French Culinary Institute in New York on Friday, February 11 from 10:30 am–2:30 pm. The event will feature a theme of “Emerging Flavors in Dairy Applications,” and it will begin with a live demonstration featuring new flavors, textures and trends in dairy applications from Zac Young, pastry chef at Flex Mussels and a contestant on Bravo’s Top Chef: Just Desserts. It will also feature additional examples of new techniques, flavor notes, trends and samples, which will be prepared via audience participation.
Registration is $175 for NAFFS members and $195 for non-members, and that includes the live demos, the seminar and lunch. For more information on visit www.naffs.org.
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