For its annual Winter Meeting, to be held Feb. 17, 2012, at The French Culinary Institute in New York, the National Association of Flavors and Food-Ingredient Systems (NAFFS) will feature a “Flavor Industry Copper Chef Competition,” a program in which industry chefs will put their culinary skills to the test in a friendly competition built around a secret ingredient.
The program will be emceed by Dave Arnold, director of culinary technology at The French Culinary Institute, and it will also feature audience participation. The participating chefs will be judged by a panel of chefs based on presentation, creativity and product taste
The meeting will then conclude with a four-course lunch, featuring modern French cuisine from L’Ecole restaurant.
Registration for this event is $175 for NAFFS members and $225 for nonmembers. For more information, visit www.naffs.org.