Food Scientists Go Under the Knife

Food Scientists Go Under the Knife
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Kitchen experience imparts sauce, butchering and roasting skills
Food scientists from well-known food industry companies spent a week in the kitchens at Charlie Baggs Culinary Innovations (CBCI), learning from chefs what they do best: cooking with greater skill.
As part of the course work to become a Certified Culinary Scientist, these experts in food science were introduced to the world of mise en place, while learning the finer points of butchering, roasting proteins, making fresh pasta dishes and honing the knife skills required to prep ingredients with speed and precision.Sotck

  • The ultimate goal is advancement in culinary knowledge and hands-on exposure to the professional kitchen — that will influence and enable the creation of more innovative and relevant food products

salmon_smoked“Chefs are trained to deliver layers of flavor. It’s what makes a dining-out experience so unique. We’re bringing culinary expertise to help round out the knowledge base of up and coming food scientists who ultimately are tasked with creating products that are crave-able,” said Chef Charlie Baggs, owner and founder of Charlie Baggs Culinary Innovations.
Each day the training agenda at CBCI weighed in on a potentially mouth-watering menu, that offered real-world exposure to cooking skills, preparation techniques and flavor creation. “Just makes sense that becoming a better product developer is connected to understanding of cooking techniques and taste delivery,” said Baggs.
Until experts in food product creation are able to stand over the sauté pan and understand the influence of ingredients, seasoning, sauces and cooking temperatures to draw out flavor, it’s just more difficult to create foods that resonate in the mouth as much as they might in the consumer’s head.lamb pasta
Beyond the textbook…
According to Catie Fisher, Senior Food Technologist with Nestle, “I understand the food science side of things, but when you add the flavors and cooking techniques, it helps build a great foundation for your career growth.”
The 40-hour cooking workshop at CBCI is part of the journey and comprehensive training ahead of testing to achieve the CCS certification. Culinary certification training is offered by the Research Chefs Association, the leading community of food research and development professionals.
For more information on future culinary training experiences, contact Mollie Walter at [email protected]

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