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Culinary Techniques & Flavor: A How-To Workshop from the Culinary Institute of America
 

Culinary Techniques & Flavor: A How-To Workshop from the Culinary Institute of America

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Culinary Techniques & Flavor: A How-To Workshop from the Culinary Institute of America Culinary Techniques & Flavor: A How-To Workshop from the Culinary Institute of America Presentation Transcript

  • Culinary Techniques & Flavor: A How-To Workshop from The Culinary Institute of America Amy Myrdal, MS, RD, Program Director for Strategic Initiatives The Culinary Institute of America at Greystone | St. Helena, CA Thursday, July 10, 2008 | NRA Nutrient Essentials Conference | Chicago, IL
  • The Culinary Institute of America
    • The World’s Premier Culinary College
    • A four-year, regionally & nationally accredited college for undergraduate education in culinary arts and management started in 1946
    • The Culinary Authority for Industry
    • Continuing Education for Foodservice Professionals (and health professionals)
    • Industry Research & Consulting Services
    • Three U.S. Campuses
    • Hyde Park, New York
    • Napa Valley (St. Helena), California
    • San Antonio, Texas
  • Our Mission
    • The CIA is a private, not-for-profit college dedicated to providing the world’s best professional culinary education.
  • CIA Strategic Initiatives Group Leadership Programs
    • Worlds of Healthy Flavors
    • Produce First! American Menus Initiative
    • Healthy Kitchens, Healthy Lives
    • Greystone Flavor Summit
    • Flavor, Quality & American Menus
    • Latin Flavors, American Menus
    • Worlds of Flavor
  • CIA Strategic Initiatives Group Leadership Programs
    • Worlds of Healthy Flavors
    • Produce First! American Menus Initiative
    • Healthy Kitchens, Healthy Lives
    • Greystone Flavor Summit
    • Flavor , Quality & American Menus
    • Latin Flavors , American Menus
    • Worlds of Flavor
    Culinary programming at CIA conferences & retreats focuses on traditional, plant-based cuisines of Asian , Latin American , and Mediterranean countries.
  • CIA Ventura Foods Center for Menu R&D Nutrition Labeling Menu Research Project
    • Research Question : Does nutrition information on menus influence consumer menu choices?
    • Location : Wine Spectator Greystone Restaurant, St. Helena, CA
    • Method : Randomized distribution to tables of three menus – (1) control/standard menu, (2) a menu featuring “Better for You” icons, (3) a menu with a box at the bottom featuring “Better for You” options
    • Results : Analysis in progress…
    • Funding Source : Industry-funded research
  • Culinary Techniques & Flavor: A How-To Workshop from The Culinary Institute of America Chris Loss, PhD, AOS, Director of the Ventura Foods Center for Menu R &D The Culinary Institute of America at Greystone | St. Helena, CA Thursday, July 10, 2008 | NRA Nutrient Essentials Conference | Chicago, IL