Lunch & Learn: Using Naturally-Derived Ingredients in Commercial Processing

Thu Oct 27 2022 at 11:30 am to 03:30 pm

Drexel University - The Academic Bistro, a Drexel's student-run restaurant, is open to the public for dining and events. | Philadelphia

Research Chefs Association
Publisher/HostResearch Chefs Association
Lunch & Learn: Using Naturally-Derived Ingredients in Commercial Processing
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Join the Greater NY/Philly Metro Region of the RCA with another exciting Lunch & Learn at Drexel University, focusing on natural ingredients
About this Event

In this Lunch & Learn, attendees will learn how to utilize ingredients that are naturally-derived from their origin. Guests will have the chance to grab lunch prepared by Drexel University's staff and students and hear three different educational seminars, earning 3 CE Points. Below, you'll find the agenda and more information about each session and speakers.


Agenda:

11:30 - 12:00 Guest check in & arrival

11:45 – 12:00 Lunch Buffet Open

12:00 – 12:40 Plant Based Milk: Variety, Functionality and Updates in Current Research.” Dr. Rosemary Trout, Program Director and Assistant Clinical Professor of Culinary Arts & Food Science, Drexel University

Plant Based Milk: Variety, Functionality and Updates in Current Research” This presentation will cover the newest plant-based milks on the market, and how they froth, foam and interact with other ingredients, as well as cover the nutritional profile and taste of each

12:45 – 1:30 Culinary Inspiration with Plant Based Color” Chef Armando Olivarez, Corporate Executive Chef, GNT USA

Explore the world of plant-based colors in conjunction with some of today’s top food trends. Learn about new and interesting ways to incorporate natural color into kitchens to meet the needs of today’s modern consumer.

1:35 – 2:15Utilizing Tree Nut Ingredients Commercially” Rebecca Bailey, Sr. Specialist, R&D Product Expert - American Almond, Barry Callebaut & Julie Mates, Manager, R&D Product Expert - American Almond, Barry Callebaut

Crack open the secrets of tree nut products and discover how to use them in your products to join the plant-based food trend. Learn how to use tree nut products in frozen desserts, bakery, confectionery, and savory products to make new & exciting products and flavor combinations. Focus will be on how to replace existing ingredients in your recipe with tree nuts to create a unique eating experience. We will discuss usage, cost considerations, nutritional profile, sensory, storage concerns, and ingredient handling. A demonstration will be included in this discussion. Tasting samples will be provided.

2:15 – 3:15 Guest & Speaker Networking

3:30 - Event Ends


Meet Your Presenters:

Plant Based Milk: Variety, Functionality and Updates in Current Research. Dr. Rosemary Trout, Program Director and Assistant Clinical Professor of Culinary Arts & Food Science, Drexel University

Rosemary Trout is Program Director and Assistant Clinical Professor of Culinary Arts & Food Science. She earned her doctorate in health sciences at Drexel University. During her years at Drexel, Rose has written and taught laboratory exercises for food science, food microbiology, food composition, and sensory analysis courses. She has done research in antioxidant properties of fruit juices, chocolate sensory appeal, and has had funded research on food sustainability and reduction in food waste-centered curriculum development with colleagues through the James Beard Foundation, New dairy-based food product development and sensory analysis for the Pennsylvania Department of Agriculture, and Training grants for international wine professionals and retail food executives for the USDA. Rose has publications on Artisan Foods and recently authored a chapter for the Food and Agricultural Division of the American Chemical Society. Rose has recently been an invited speaker at the Institute of Food Technologists National Student Conference, Rutgers University, and at the University of Pennsylvania Medical School Culinary Medicine group.

She actively served on the Board of Directors for the Research Chefs Association for three terms and continues to serve on the executive committee of the Philadelphia Section of the Institute of Food Technologists. She is a member of the American Chemical Society and has presented with her students at the national conferences. She’s also a member of The American Association of Candy Technologists, and Les Dames d’Escoffier. She is a certified ServSafe instructor and is an accredited instructor of HACCP.


Culinary Inspiration with Plant Based. Chef Armando Olivarez, Corporate Executive Chef, GNT USA

Armando Olivarez is a corporate executive chef at GNT USA Inc. Armando is an alumni of the French Culinary Institute and food industry veteran with over a decade of experience working in some of the country’s most esteemed kitchens. Before GNT, his most recent tenure was working in Tarrytown, New York at Dan Barber’s world-renowned Blue Hill Stone Barns. Armando’s understanding of the intimate relationship between agriculture, food, and cooking allows him to create beautiful dishes that not only taste delicious, but communicate a complete story, and are beautiful to look at.


Utilizing Tree Nut Ingredients Commercially. Rebecca Bailey, Sr. Specialist, R&D Product Expert - American Almond, Barry Callebaut & Julie Mates, Manager, R&D Product Expert - American Almond, Barry Callebaut

Rebecca is the Senior R&D Product Expert Specialist within the American Almond division of Barry Callebaut. She has worked on the BC R&D team for approximately 6 years, first starting in the Chocolate division and then transferring to the nut division. Her expertise is in pastry arts and product development.

She graduated from the Restaurant School at Walnut Hill College in Philadelphia and has worked in the food and restaurant industry for 12 years. She has worked in many high end venues; extending from catering to restaurant service. Before coming to Barry Callebaut, Rebecca was the Executive Pastry Chef at a premiere country club and owner and operator of the Tea Kettle Bakery and Cafe.


Julie Mates

Currently, Julie is the R&D Manager within the American Almond division of Barry Callebaut. Julie has been with Barry Callebaut for 10 years starting as an R&D Project Manager within Chocolate R&D and moving over to American Almond after the acquisition in 2015. Her background includes Gertrude Hawk Chocolates in the Ingredients Division with a focus on baking and ice cream chocolate and compound inclusions and J&J Snack Foods focusing on soft pretzels, cookies, and funnel cake. She graduated from University of Delaware with a Bachelor of Science degree in Food Science


Do you need a CE Point Certificate for attending this event?

If you require a CE Point certificate, please send a message to your Regional Chair, Chase Sindoni ([email protected])

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Event Venue & Nearby Stays

Drexel University - The Academic Bistro, a Drexel's student-run restaurant, is open to the public for dining and events., 101 North 33rd Street (corner of 33rd & Arch Street), Philadelphia, United States

Tickets

USD 30.00 to USD 55.00

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