Chew on This

November 2009
FoodService Director;11/15/2009, Vol. 22 Issue 11, p14
Trade Publication
The article offers insights from Corporate Executive Chef Bill Laychur of Penn State University on lessons learned from the Culinary Institute of America's (CIA) Flavor, Quality and American Menus forum. According to Laychur, the forum featured several presentations from different industries. One of the chef demonstrations at the forum focused on flavor and texture development strategies, he says. He notes that he learned to take advantage of spice blends and flavors at this forum, as well as new ways to use more plant-based products.


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