Denver 2010

July 29 - August 1
- Denver,

News

Conference registration is now open! (12/10/2009)
The 2010 Conference Registration starts now!!!

This year we will have a great line up of classes and activities that are sure to entertain and educate.

Check out the schedule, pick your classes and get your hotel room. Early bird pricing through February 19, 2010 - Don't Miss Out!
Did you know... (12/10/2009)
- Denver is located 340 miles west of the exact center of the continental United States

- Denver has more than 300 restaurants within walking distance of our conference hotel

- Denver has over 2,000 restaurants and is considered to have one of the highest concentrations of restaurants per capita in the nation

Conference

Links

Developing Your Palate

  • Class

Event Times

# Day Times Status
25 Friday, Jul. 30 2:00 PM - 3:30 PM FULL

Description / Notes

Developing Your Palate

The science behind your taste buds


Overview of class:

As a professional chef, you know that subtle differences in flavor will affect the quality of the dishes you create. Develop your taste palate through an educational and engaging lecture, demonstration and tasting. In western cuisine, taste is linked to the perceptions of sweet, salty, sour, and bitter, and in eastern cuisine, piquance and umami are added to the taste palette.

Learn what neuroscientists and physiologists know about taste buds and receptor cells — and discover how to develop your own taste palate. How are supertasters linked to gender and ethnic background? What exactly is an “acquired taste”? What other factors affect taste perception? Learn how to correct and balance the seasonings in the food you create, turning good meals into great ones.

What you will take away from this class:

• Gain a solid understanding of the different taste sensations associated with western and eastern cuisines.
• Master terms used to describe flavor and the many factors that affect taste perception.
• Understand the physiology and science behind taste buds and flavor receptors.
• Who are the supertasters are in our society — are you one of them?
• Use this knowledge to balance flavors and correct seasonings in the dishes you create.
• Become an expert in developing your taste palate, enhancing your career as a professional in the business.

Target Audience: All
All = all members would benefit, knowledge of use to anyone at virtually any level of business development

Instructor/Speaker

Rita Krueger

Prior to entering the food industry in 2000, I worked in the travel industry for 15 years; 12 of those years with Delta Air Lines, Inc. in Domestic Reservations and Sales, and for a short time with a well-known tour operator. I had the good fortune to use my travel benefits to travel extensively throughout most of the European continent and some parts of Asia and Northern Africa. The best memories I have from my travels are centered around all the great food I tasted —from large cosmopolitan cities like Paris, Rome, Lyon, or Cairo, to the small cafes in villages like Aix-En-Provence (south of France), Rhodes (Greek Island), or the strange street food in Seoul (South Korea). I live by the motto “When in Rome, do as the Romans do” …so when I was in Germany, I drank beer, and in the north of France, I ate crepes. What drew me into the travel industry was really the foreign cuisine. When that career ended, it is no surprise that I eventually found myself working in a kitchen, drawn to uncommon ingredients and cookbooks, and eventually to culinary school. My favorite thing to do? Teach others about food.