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Larrian Gillespie, MD appears at Day One of #AOCF2014
Dr. Gillespie became interested in the new culinary field of food pairing because it combined her two great passions - science and cooking. "I have the coolest job in the world because I get to eat for research," says Dr. Gillespie, who has studied extensively in pastry, chocolates, olive oil, bistronomy, and cheese with the likes of Hervé Mons, Max McCalman, Stéphane Glassier, and at ONAOO, the French Pastry School and Ducasse Education. She will demonstrate in her talk, "Blending the Science and Art of Flavor. Techniques for Mind-Blowing Food Pairings." how chefs can create foolproof recipes that are flavor perfect based on the scientific analysis of aromas organized into a database. "Science can help chefs do their jobs more efficiently so that precise results can be achieved every time," says Dr. Gillespie, who uses her intricate knowledge to create spot-on pairings that never fail to impress. She is recognized for bringing clarity to a complex art that eludes even the most experienced food and wine professionals.
Catersource Magazine, Conference & Tradeshow is dedicated to the education and growth of all involved in the catering industry. It connects readers with presentation ideas, culinary expertise, business advice, industry trends, products, and services relevant to caterers. It is owned by UBM.
Catersource magazine is the nation's leading catering-specific trade publication, distributing 25,000 BPA-audited copies seven times a year, free of charge to qualified on-premise, off-premise, and non-commercial catering and event professionals.