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

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    • 1. 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
    • 2. 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
    • 3. Our Mission
      • The CIA is a private, not-for-profit college dedicated to providing the world’s best professional culinary education.
    • 4. 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
    • 5. 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.
    • 6. 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
    • 7. 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

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