Culinology May_June 2012 - (Page 18)

MEMBER PROFILE King and Prince Seafood’s Nick Pajor immerses himself in his job and his role at the Research Chefs Association 18 Culino log y MA /JJJU 2012 18 | Culinology | M A Y /JU NE 201 2 no logy MAY U o MAY/JUNE AY

Table of Contents for the Digital Edition of Culinology May_June 2012

Culinology May_June 2012
Table of Contents
President's Letter - Preparing for future challenges
Upcoming Events
Emerging Trends - Kokumi: Flavor from aging
Emerging Trends - Targeted innovation becoming the norm
Emerging Trends - Soup, salads showing strength on the menu
Competition - Going for Gold
Member Profile - Diving into the deep
Interview - Learning from experience
Ingredient Technology - Guat Gum bubble inflates
Chocolate - A winning combination
Petits Fours - Hispanics, singles altering retail trends
Petits Fours - Black Boar Truffle named 2012 product of the year
Petits Fours - Temperature and the intensity of taste
Ad Index

Culinology May_June 2012