Culinology - September 2012 - (Page 14)

MEMBER PROFILE Larry Tong, culinary training and development manager for McCormick & Co. Inc., spices things up in his life, career and role with the Research Chefs Association ith well more than 1,000 spices, seasonings, herbs, flavors, sauces and coating systems to work with at McCormick & Co. Inc., life’s never bland for Larry Tong. His job, however, requires much more than a pinch of this or a dash of that. It involves a lot more than adding pizzazz to pedestrian foods. As culinary training and development manager for the company’s consumer division headquarters in Hunt Valley, Md., Mr. Tong says his mission is about spreading McCormick’s “passion for flavor.” “The first part of my job is internal, where I manage McCormick’s new training program for all employees so they learn more about our products and how to use them,” he said. “The second part of my position involves interactions with customers. I support any customer visits where food is involved, here in Hunt Valley or off-site at our customers’ locations. My role is to prepare the food or ensure it is prepared in the 14 | Culinology | SEPTEMBER 2012

Table of Contents for the Digital Edition of Culinology - September 2012

Culinology - September 2012
Table of Contents
President's Letter - What's next?
Upcoming Events
Emerging Trends - Millennials’ shopping attitudes ‘volatile’
Study examines how fat affects flavor perception
Consumers choosing healthy foods for wellness
Member Profile - Spice Guy
Sodium Reduction - Behind the Magic
Certification - Tyson Raises the 'food bar'
Cuisine Trends - Back to the future
Petits Fours
Ad Index

Culinology - September 2012