This document outlines a presentation on frameworkcooking, a methodology for culinary evolution and innovation. The presentation covers: an introduction to frameworkcooking and its six unique characteristics; areas of strategic application including cultural cuisine, fusion, food labels, and nutrition menus; global culinary trends like sustainability and superfoods; and a summary of related global initiatives and the author's background.

1. Frameworkcooking
Methodology
Culinary Evolution and Innovation
Author: Kum Ng
Date: 06.04.10

2. Agenda
 12:00 Introduction
 12:05 What is Frameworkcooking?
 12:25 Strategic Areas of Application
 12:40 Global Culinary Trends
 12:50 Summary
 01:00 Book Signing

3. Defination
“Artistic expression based on
gastronomic understanding of food and
good culinary practices, shared globally
in an ethically and ecologically
conscious environment” Kum Ng

4. Frameworkcooking
6 Unique Innovation Characteristics:
1. -Artistic expression(Masterpieces)
2. -Magical outline(Creativity)
3. -Non-fixed recipe(Frame Theories)
4. -Researched methodology(Three Models)
5. -Gastronomic trend(Define,Create,Innovate)
6. -Chinese Philosophy(Moderation/Choices)
Note: Illustrate with an overview of frameworkcooking.
Appendix A

5. Passion
 P---Purpose of objectives
 A---Action of activities and initiatives
 S---Style of Leadership
 S---Selfless Devotion
 I ---Innovation and creativity
 O---Originality of ideas
 N---Noble Mission
Note: illustrate your mission statement-go online!

6. Health
-Good Eating Habits
-Food Choices
-Nutrition
Note: illustrate some examples of each of
the above-Appendices B, C, D

7. Initial Study
 Ingredients
 Raw Materials
 Cooking Methods
Note: illustrate the 1st documented study.

8. Food Safety
 Farm to Plate
 Food Borne Illnesses
 Serve Safe Foods
Note: illustrate the Food Supply Chain
diagram-Appendix E

9. Advanced Study
 The 10 Categories Concept
 The 3 Components Concept
 The 6 Elements Cuisine Profile Concept
Note: illustrate a real life application
-Appendix F

10. Global Responsibilities
 Earth Conscious Activities
 Organic & Local
 Ecological Balance
Note: illustrate the defination of organic
farming-Appendix G

11. Strategic Applications
 Cultural Cuisine Defination
 Fusion and Innovation
 Food Label
 Diet and Nutrition Menus
Note: illustrate each with an example-
Appendices H, I, J, K.

12. Global Culinary Trends
 Sustainable lifestyles
 Cultural super-food ingredients
 Home cooking
 Community and Philanthrophy
Note: illustrate iiGREEN online

13. Summary
 Global Influences:
 1.Green Revolution (iiGREEN)
 2.Healthy Initiative (iiCHEF)
 3.Culinary Executive Officer (CEO)
 4.School of iiCHEF Learning(SOIL)
 World Peace-Joy and love to the table in
every corner of the world!
Note: illustrate the above online!

14. The Author
 Certified HACCP Manager
 Certified World Master Chef
 Certified Servsafe Instructor/Proctor
 Founder OF iiCHEF, iiGREEN, CEO,
and SOIL
 Author of Frameworkcooking: “Culinary
Evolution and Innovation”
Note: Comments and Letters!