Culinology May_June 2012 - (Page 3)

CONTENTS EDITORIAL STAFF Editor | Keith Nunes Managing editor | Lucy Sutton Contributing editor | Donna Berry Contributing editor | Joel Crews Contributing editor | Allison Gibeson Contributing editor | Susan Malovany Contributing editor | Erica Shaffer Contributing editor | Jeff Gelski PUBLISHING STAFF Chairman | Charles S. Sosland Vice-chairman | L. Joshua Sosland President and publisher | Mark Sabo Director of publishing | G. Michael Gude Associate publisher | Dave DePaul Associate publisher | Bruce Webster Vice-president, chief financial officer | Melanie Hepperly Audience development director | Don Keating Advertising manager | Nora Wages Director of design services | Sadowna Conarroe Designer / Data systems analyst | Marj Potts Circulation manager | Judith Arnone Manager of advertising design | Becky White Director of e-Business | Jon Hall Director of online advertising / promotions | Carrie Fluegge Promotions manager | Tare Torres Culinology® is a registered trademark of the Research Chefs RCA Professional Culinology Competition winners hope for future chain menu mentions, commercial production 18| Diving into the deep King and Prince Seafood’s Nick Pajor immerses himself in his job and his role at the Research Chefs Association 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 10920-0324. © 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 24| Learning from experience Chef Eric Ripert discusses the experiences that made him a better businessman 30| Guar gum bubble inflates Escalating price has food formulators seeking alternatives 36| A winning combination Cocoa crops up in a variety of culinary applications 4 6 8 40 | | | | President’s message Events Trends Petits Fours Cover Photo ©Shebeko/ MAY/JUNE 2012 | Culinology | 3

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