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
Amy Myrdal, MS, RD, Program Director for Strategic InitiativesThe Culinary Institute of America at Greystone | St. Helena, CA
Thursday, July 10, 2008 | NRA Nutrient Essentials Conference | Chicago, IL
The Culinary Institute of America
The World’s Premier Culinary College• A four-year, regionally & nationally accredited college for
undergraduate education in culinary arts and management started in 1946
The Culinary Authority for Industry• Continuing Education for Foodservice Professionals (and health
professionals)
• Industry Research & Consulting Services
Three U.S. Campuses• Hyde Park, New York
• Napa Valley (St. Helena), California
• San Antonio, Texas
Our Mission
The CIA is a private, not-for-profit college
dedicated to providing the world’s
best professional culinary education.
CIA Strategic Initiatives Group
Leadership Programs
• Worlds of Healthy Flavors• Produce First! American Menus Initiative• Healthy Kitchens, Healthy Lives • Greystone Flavor Summit• Flavor, Quality & American Menus • Latin Flavors, American Menus• Worlds of Flavor
CIA Strategic Initiatives Group
Leadership Programs
• Worlds of Healthy Flavors• Produce First! American Menus Initiative• Healthy Kitchens, Healthy Lives • Greystone Flavor Summit• Flavor, Quality & American Menus • Latin Flavors, American Menus• Worlds of FlavorCulinary programming at CIA conferences & retreats focuses on traditional, plant-based cuisines of Asian, Latin American, and Mediterranean countries.
CIA Ventura Foods Center for Menu R&DNutrition Labeling Menu Research
Project
• Research Question: Does nutrition information on menus influence consumer menu choices?
• Location: Wine Spectator Greystone Restaurant, St. Helena, CA
• 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
• Results: Analysis in progress…• Funding Source: Industry-funded research
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