Join Chef Michael R. Thrash CDM, CFPP, CEC, CCE, CCA, AAC and Chef Rocky Dunnam CDM, CFPP, CEC, CCA as they guide us on an exciting exploration of culinary sensory analysis through foods and flavors. Discover how foodservice pros can best translate the five senses to best utilize our primary tastes to create exciting new spins on your dishes. Sensory analysis, also referred to as organoleptic evaluation, is a scientific method that provides objective information on how products and/or foods are experienced by the diner. During this interactive presentation and demo the Chefs will explain how to create memorable dishes for your menus as he shares his insights on how we taste and his top tips on boosting flavors for your menus. Key takeaways from this session will include how to utilize "sour" to it's full potential, facts about the Maillard Reaction, how to incorporate bitter and sweet into your dishes and other tips to increase your diner, guest, patient and resident satisfaction through enhancing their flavor experience.

Wednesday, April 6, 2022
2:00 p.m. CT 

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Presented in collaboration by ACF and ANFP