Attendees can learn from top chefs and industry experts, putting the latest techniques and trends into practice at hands-on educational workshops from May 21-24
(Chicago) --(ASIA TODAY)-- The National Restaurant Association announced the official lineup for the third annual Foodamental Studio at the NRA Show, taking place at Chicago’s McCormick Place from May 21-24. The interactive educational workshops allow guests to learn from top chefs and industry experts with hands-on experiences on the NRA Show floor.
Throughout the four days of the NRA Show, there will be more than 15 workshops, each limited to 50 seated attendees with additional standing room. These interactive classes showcase the latest culinary techniques and trends presented and taught by top chefs across the country. For a complete list of classes, please visit: https://show.restaurant.org/Experience/Foodamental-Studio/Foodamental-St...
“The Foodamental Studio experience highlights key trends from the show floor and education sessions and puts them into practice through an innovative learning experience for attendees,” Lisa Ingram, Convention Chair for NRA Show 2016 and CEO and President of White Castle System, Inc. says. “The NRA Show team is proud to bring the restaurant industry’s top chefs and thought leaders from around the country to the show floor, providing our attendees the opportunity to gain multiple new skills.”
The official 2016 lineup of Foodamental Studio sessions includes:
Latitude Adjustment
CEO, CMO of Kor Food Innovation John Csukor
Saturday, May 21 at 10-10:45 a.m.
Learn the art of latitudinal cuisine with John Csukor, CEO, CMO of KOR Food Innovation. This is the harmonious melding of two cuisines through general latitude, growing practices, indigenous ingredients, and cooking styles. Attendees will explore how to create new fusions and get practice creating some themselves.
Barreled Over By Balsamic
Iron Chef America Judge and Italian Culinary Expert Mario Rizzotti
Saturday, May 21 at 11:15 a.m.-12 p.m.
Bold, smooth, sweet, complex: not all balsamics were created equal. Learn how to taste balsamic vinegar the professional way with Iron Chef America judge and Italian culinary expert Mario Rizzotti. Mario will turn attendees into a balsamic vinegar connoisseur and show them a few tricks of the trade on tasting.
Loco for Cocoa
Vitamix Manager and Recipe Development Chef Bev Shaffer
Saturday, May 21 at 1:45-2:30 p.m.
Chocolate is a perennial favorite, but now is the time to learn some new tricks for this top treat. Chef Bev Shaffer of Vitamix leads this fun, interactive session that immerses attendees in the flavors of chocolate. Attendees will taste different types and then make chocolate bark and chocolate espresso fondue.
Rules of the Rolls
Roka Akor Corporate Executive Chef Ce Bian and Chef de Cuisine Justin Reding
Saturday, May 21 at 3-3:45 p.m.
Becoming a traditional itamae of sushi takes years of on-the-job training and apprenticeship. In this session, Corporate Executive Chef Ce Bian and Chef de Cuisine Justin Reding of Roka Akor Chicago will teach attendees the techniques and key components of a perfect roll. Attendees can touch and feel the roll while they practice the art of rolling sushi.
Twist and Salt
Latinicity Culinary Director Daniel Moreno
Sunday, May 22 at 12:30 p.m.-1:15 p.m.
Go global with a new twist on serving seafood. Using lemon and salt to preserve and flavor seafood is a practice with deep historical roots that is experiencing a serious comeback on menus these days. Culinary Director Daniel Moreno will share the history of Peruvian ceviche and Spanish salty fish while teaching attendees these ancient techniques.
rePACKED: The Art of Dumpling Making
Packed Executive Chef Mike Sheerin
Monday, May 23 at 12:30-1:15 p.m.
According to Chef Mike Sheerin, anything can go in a dumpling and he's proven this at Packed, his fast-casual counter service dumpling and bao haus. Back by popular demand, he'll share his passion for the almighty dumpling by teaching attendees the basic mechanics of creating unique dumplings from scratch.
Get Down to Fizz-Ness Hearty
Boys and Author and Mixologist Steve McDonagh
Monday, May 23 at 1:45-2:30 p.m.
Carbonated beverages are big business these days as customers look for better nutrition, natural taste, and fun food pairings. Author and mixologist Steve McDonagh of the critically acclaimed Hearty Boys will teach attendees the art of soda through tastings and a demo on how to make their own natural and tasty sodas from scratch.
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National Restaurant Association
Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 945,000 restaurant and foodservice outlets and a work force of nearly 13 million employees. Together with the National Restaurant Association Educational Foundation, the Association works to lead America’s restaurant industry into a new era of prosperity, prominence, and participation, enhancing the quality of life for all we serve. For more information, visit our Website at www.restaurant.org.
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