The National Association of Flavors and Food Ingredient Systems will hold its winter meeting on February 6 at the French Culinary Institute in New York. The event will feature demonstrations from chefs Dave Arnold and Jeremie Tomczak, highlighting flavor methodologies via cutting-edge techniques. The day will conclude with a five-course lunch at the Institute's L'Ecole Restaurant.
For more information, click here or contact Bob Bauer; tel: 1-732-922-3218.
