Chef Charlie Baggs

Charlie Baggs, Inc.

BASICS™ focuses on the key culinary/food science factors involved in product development. This no nonsense. but insightful approach provides a unique perspective for successful commercialization of any food product. We will take you through a unique culinary approach to each factor:
Balance, Acid, Salt, Intended flavor and texture, Color, and Sweetness

This unique and creative presentation will help you to....
-understand perception
-understand the physiology behind perception
-understand how all senses play a role in product evaluation
-understand the dynamics of product evaluation
-learn basic flavor evaluation procedures

"Rediscovering the Taste Bud"

"The sense of taste has always taken a back seat to the other senses. Laboring in relative obscurity, the taste bud has been characterized as sweet, sour, salty and, occasionally, bitter. Boring.
Little research was done to validate our everyday culinary experiences and no explanations why the artistry of the Chef – blending sweet with savory- was so appealing.
Science has finally caught up with the sense of the taste..we now know that the taste bud is a complex sensory organ, as much a topic for a biology lecture as the kitchen. These discoveries are leading to a new understanding of the culinary arts, and the possibility to use the flavors to enhance the our food experiences.
Taste the difference... and see ways to bring these complex results to your company's products"

Prescott Bergh

Ciranda

Interested in getting more out of this hot market? Prescott Bergh & Eckhart Kiesel will cover the basics of organic food production.

* What does “certified organic” mean?

* Inspecting and certifying your production facility, what choices do you have?

* Sourcing organic ingredients and organic quality.

* Developing an organic product.

* Producing it the ‘organic’ way – bottlenecks and no-no’s.

* Short labeling guideline