There’s no denying the appeal of unraveling the mysteries behind the culinary traditions of distant lands, from Southeast Asia to South America to the Mediterranean Basin. In this specialized version of our Global Culinary Traditions course designed for food technologists in conjunction with the Research Chefs Association, you’ll discuss some of the common threads and the diverse differences that have defined these cuisines throughout history. You will also:
- Make dynamic flavors come alive by utilizing fresh aromatic ingredients to create exotic regional dishes.
- Use specialty ingredients and employ strategies for working with spices to add complexity and depth of flavor to recipes.
- Discuss why, in today’s foodservice arena, traditional flavors and flavor combinations continue to form the backbone of popular gastronomy.
Workshop fees include the cost of the class, breakfast, lunch, a course textbook, and a class photograph. Class is limited to a maximum of 18 participants.