Culinology - December 2011 - (Page 3)

CONTENTS 12 | Frankly speaking Susanna Tolini, product development chef for meat processor Kayem Foods, discusses her career path and education opportunities offered by the RCA 16 | Beef: The next generation Adding a twist to a traditional product 22 | Do you speak texture? Texture lexicons have emerged in an effort to streamline and speed the product development process 26 | Culinary collision course Flavor pairings extend beyond taste to texture aroma and color 30 | Harnessing inspiration Wylie Dufresne describes how he and his staff ideate and create new menu items 4 6 10 33 | | | | President’s message RCA conference preview Events Petits Fours 12 EDITORIAL STAFF Editor I Keith Nunes Managing editor I Lucy Sutton Contributing editor I Joel Crews Contributing editor I Allison Gibeson Contributing editor I Susan Malovany Contributing editor I Erica Shaffer PUBLISHING STAFF Chairman I Charles S. Sosland Vice-chairman I L. Joshua Sosland President and publisher I Mark Sabo Director of publishing I G. Michael Gude Associate publisher I Dave DePaul Associate publisher I Bruce Webster Vice-president, chief financial officer I Melanie Hepperly Audience development director I Don Keating Advertising manager I Nora Wages Director of design services I Sadowna Conarroe Designer / Data Systems Analyst I Marjorie Potts Circulation manager I Judith Arnone Manager of advertising design I Becky White Director of e-Business I Jon Hall Director of online advertising / promotions I Carrie Fluegge Promotions manager I Tare Torres CULINOLOGY® is a registered trademark of the Research Chefs CULINOLOGY I DECEMBER 2011 CULINOLOGY® is published quarterly by Sosland Publishing Co., 4800 Main Street, Suite 100, Kansas City, MO 64112. U.S. Canada Post International Publications Mail (Canada Distribution) Sales Agreement Number 40612608. Send returns (Canada) to Pitney Bowes International, P.O. Box 25542, London, ON, N6C 6B2. Printed in the USA. POSTMASTER: Send address changes to CULINOLOGY®, PO Box 324, Congers, NY 109200324. © Sosland Publishing Co. All rights reserved. Reproduction of the whole or any part of the contents without written permission is prohibited. CULINOLOGY® assumes no responsibility for the validity of claims in items reported. Sosland Publishing Co. is a division of Sosland Companies, Inc. Editorial and advertising inquiries should be directed to our world headquarters at 4800 Main St., Suite 100, Kansas City, Missouri 64112 U.S. Tel: 1-816-756-1000, Fax: 1-816-756-0494 or email 3I

Table of Contents for the Digital Edition of Culinology - December 2011

Culinology - December, 2011
President's Letter
Convention Preview
Upcoming Events
Profile - Frankly speaking
Meat Cuts - Beef: The next generation
Product Development
Flavors - Culinary collision course
Q&A Interview - Harnessing inspiration
Petits fours
Ad Index

Culinology - December 2011