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

    1. 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. 2. The Culinary Institute of America <ul><li>The World’s Premier Culinary College </li></ul><ul><li>A four-year, regionally & nationally accredited college for undergraduate education in culinary arts and management started in 1946 </li></ul><ul><li>The Culinary Authority for Industry </li></ul><ul><li>Continuing Education for Foodservice Professionals (and health professionals) </li></ul><ul><li>Industry Research & Consulting Services </li></ul><ul><li>Three U.S. Campuses </li></ul><ul><li>Hyde Park, New York </li></ul><ul><li>Napa Valley (St. Helena), California </li></ul><ul><li>San Antonio, Texas </li></ul>
    3. 3. Our Mission <ul><li>The CIA is a private, not-for-profit college dedicated to providing the world’s best professional culinary education. </li></ul>
    4. 4. CIA Strategic Initiatives Group Leadership Programs <ul><li>Worlds of Healthy Flavors </li></ul><ul><li>Produce First! American Menus Initiative </li></ul><ul><li>Healthy Kitchens, Healthy Lives </li></ul><ul><li>Greystone Flavor Summit </li></ul><ul><li>Flavor, Quality & American Menus </li></ul><ul><li>Latin Flavors, American Menus </li></ul><ul><li>Worlds of Flavor </li></ul>
    5. 5. CIA Strategic Initiatives Group Leadership Programs <ul><li>Worlds of Healthy Flavors </li></ul><ul><li>Produce First! American Menus Initiative </li></ul><ul><li>Healthy Kitchens, Healthy Lives </li></ul><ul><li>Greystone Flavor Summit </li></ul><ul><li>Flavor , Quality & American Menus </li></ul><ul><li>Latin Flavors , American Menus </li></ul><ul><li>Worlds of Flavor </li></ul>Culinary programming at CIA conferences & retreats focuses on traditional, plant-based cuisines of Asian , Latin American , and Mediterranean countries.
    6. 6. CIA Ventura Foods Center for Menu R&D Nutrition Labeling Menu Research Project <ul><li>Research Question : Does nutrition information on menus influence consumer menu choices? </li></ul><ul><li>Location : Wine Spectator Greystone Restaurant, St. Helena, CA </li></ul><ul><li>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 </li></ul><ul><li>Results : Analysis in progress… </li></ul><ul><li>Funding Source : Industry-funded research </li></ul>
    7. 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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