In a bid to increase innovation leading flavours and fragrance company, Givaudan, this week announced the launch of the Givaudan Chef's Council(TM).
The Council is a diverse team of culinary experts assembled to focus on culinary trends, stimulate creativity and enhance innovation in the development of new culinary concepts.
The Givaudan Chef's Council(TM) is comprised of a rotating panel of Chefs from Europe and the United States, from prominent restaurants as well as internationally renowned culinary schools.
The first Chef's Council(TM) will take place in January 2002 at the Culinary Institute of America (CIA). "The CIA's faculty brings their industry experience through programs to Givaudan and also directly to our clients. We, on the other hand can enhance their faculty's knowledge of the utilisation of flavours, ingredients, and technologies,'' said Jeff Peppet, Director, Marketing Communications, Givaudan Flavours.
Givaudan's Chef's Council(TM) will serve as an adjunct to Givaudan's internal culinary resources for training, ideas, concept development, product development, and trend analysis. The Chef's Council(TM) will both participate in and actively contribute to the identification of innovative locations for Givaudan TasteTreks(TM). The Chefs will also help to determine gold standard products - ingredients, dishes and recipes used to measure the quality of the manufactured product.
``This concept was developed to take Givaudan's culinary expertise to the next level, further differentiating Givaudan's culinary leadership in the packaged goods and foodservice industries,'' said Louie D'Amico, VP Sweet Goods/Savory Business Unit, Givaudan Flavours.