Sharing Expert Chef Consulting Insights
Spelt: It’s all in the Name of the Flour
Spelt flour, an important staple in medieval culture, is making a popular return as a health food. Exceptionally similar to our common wheat; spelt is a natural hybrid of a tetraploid wheat and grass like [...]
Culinology Competition 2013
The Research Chefs Association, RCA, was founded as an organization to blend the discipline of the Culinary Arts with that of Food Science Technologists. Established in 1196 RCA has grown not only to include 2,000+ members but [...]
The Hunt is On
Foraging: the searching for and exploiting food resourcing. To Forage: the act of foraging Example: (1) we went foraging last week end (2) we foraged these last weekend Harvesting wild food is one of [...]
Is it Really Gluten Free?
Gluten the protein found in foods processed from wheat or its related grain species. Gluten is a combintation of gliadin and glutenin conjoined by starch found in the endosperm of these grain species. Gluten the [...]
Allergen Alert!
The kitchen world is always evolving and changing to fit the needs of the consumer and with that allergy awareness and knowledge is a must have skill for responsible cooks. Adapt and survive: walking through [...]
Spherification
As always Chef Services Group is expanding their creativity and understanding. The current research project is to understand and implement the spherification process. The spherification process can be done two ways basic and reverse. [...]
