We are excited to announce a special class in partnership with Kelloggs Brands and Synergy Flavors! In this class we will be taking a closer look at understanding the languages around manufactured foods and beverages. Your grandmother’s recipe that you know is delicious may be lost when scaling up for larger production. In this webinar we will be exploring the technical, consumer, and culinary language and vocabulary that will better prepare you to scale up your concept.
Once we’ve understood these terms, we are going to connect the dots between consumer descriptors, the technical language of product formulation and the operational jargon used in the manufacturing environment. This presentation will help to demystify the technical language used in product development and connect it to the well-known terms used by consumers, mixologists and the culinary professionals as an important step in delivering a consistent brand experience for your customers.
- We’ll explore the language of beverage mixologists and as a bridge to the technical language of beverage product development.
- We’ll review the three languages of commercial food; consumer, culinary and sensory and their unique importance in articulating your brand.
- Finally, we’ll use case studies to discuss how the resulting culinary language ladders up to the brand architecture and assures a consistent experience for your consumer
About the Presenters:
Mark Graham is the the Director of Global Culinary at Kellogg’s since February 2018. Mark’s participation in the Culinary industry is vast and diverse, from being the Chef/Owner a catering company called Winking Sow in NYC, a Managing Partner of Bois d’Arc Restaurant, and serving as the Executive Chef for the local television and radio station for NBC Chicago and the Walnut Room in Marshall Field’s State Street. Chef Graham was also the syndicated Food Writer and Test Kitchen Chef for the Food & Dining Section of the Chicago Tribune. Chef Graham’s expertise and experience led him to be the Senior Coroporate Chef at the National Starch Food Innovation and Product Development Manager for Starbucks Coffee Company, giving him the feature speaker role at the January 2009 World of Healthy Flavors conference at the Culinary Institute of America. In addition to his work at Kelloggs, Chef Graham continues to contribute to the Food & Dining section of the Chicago Tribune. Chef Graham attending Columbia University in NYC and is a graduate fellow of the Culinary Institute of America.
Devin Fochler, Senior Beverage Technologist, has spent the last 13 years developing numerous types of beverages ranging from alcoholic to carbonated soft drinks. Specializing in the creation of beverages from ideation through commercialization, Devin is a trusted resource in helping customers bring their beverage ideas to life. She has a BS degree in Food Science from the University of Illinois Urbana-Champaign and an Applied Sensory and Consumer Science Certificate through the University of California, Davis. Devin is also a Certified Food Scientist through the Institute of Food Technologists.
Tracy Cesario, Marketing Director at Synergy Flavors. Tracy is a flavor industry veteran who has spent the last 20 years helping customers find the new product opportunities that exist where consumer, market and food trends meet. With a communications background she’s a trusted resource at connecting the dots between the science of product formulation and consumer understanding of food.
A Big Thank You To Our Partners!