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Using Functional Ingredients to Spark Culinary Creativity

October 26 @ 4:00 pm - 5:30 pm | $10

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Synergy Flavors’s Kevin Molidor and Ingredion’s Chef Nelson Serrano-Bahri come together to discuss how developing a nuanced understanding of texture, taste, and flavor can inspire culinary creativity. Learn how properly pairing functional ingredients can enhance a customer’s experience while maintaining the integrity of your product. This immersive, interactive, in-person session offers samples to see first-hand how it all comes together. 

About the Presenters

Kevin Molidor is the Senior Account Manager with Synergy Flavors. 30 years of diverse expertise in Foodservice, Industrial, Retail, Private label and Customized food products. Specialized in creating and developing Flavors for new food concepts and products for large food co-manufacturers and Restaurant chains. Experienced in Culinary, Research and Development, Sales and Marketing. Past owner of Culinary Art Catering in Naperville Illinois. High end Catering company specializing in elegant cuisine and food and fruit sculpting displays. Lastly, he has competed on 3 Food Network shows. Won Food Network Gold Medal on the Food Challenge Series “Incredible Edible Landscapes” 

 

 

Chef Nelson Serrano-Bahri’s culinary and food science education, along with his work as an R&D chef at Unilever and as an entrepreneur in his native Puerto Rico, have helped contribute to his success. Today, he can combine his experiences in his role as Innovation and Culinology Manager for Emerging Business at Ingredion. In partnership with The Hatchery Chicago, Serrano-Bahri works with food startups and entrepreneurs to help them in their quest to create successful food and beverages. 

Organizer

Margaret Doherty
Phone:
312-283-5723
Email:
margaret@thehatcherychicago.org

Venue

The Hatchery Chicago
135 North Kedzie Avenue
Chicago, IL 60612 United States
+ Google Map
Phone:
3122835723
View Venue Website

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