Pictures of the workshop

 

1. The workshop took place in the City of Colmar, in Alsace

 

 

2. And our workshop was organized in the Centre de formation des apprentis hôtellerie-restauration 

 

3. It began Tuesday May 5, in the evening, with a dinner at the restaurant of the Grand Hotel Bristol 

 

4. On Wednesday May6, the Opening session gave a presentation of the workshop, and a brief overview of the presentation topics.

5. In the Session 2, chaired by Roisin Burke, Dao T.-T. Nguyen and Pasquale Altomonte  first gave a talk about masking bitterness. 

 

6. Then, Volker Hessel lecture about the flavour modification by ideation of space dishes . 

 

7. He was followed by Valeria Gonzalez Garcia and Luis Antonio Davila Aguilar. 

 

8. The lunch, then, was the opportunity to go on discussing. 

9. In the Session 3, chaired by Patricia O’Hara, Sharim Krim explained the chemical anatomy of Malaysian flavors 

10. It was followed by the lecture by Christophe Lavelle about food and drink

 

11. Then Session 4 was chaired by  Anu Hopia

 

12. Zeynep Delen  Patricia O’Hara talked about deconstructing the flavor release and nutritional benefits derived from cooking with olive oil. 

 

13. And Herve This vo Kientza showed some results from Seminars : cooking herbs, lentils, fish fumets, roux, beurre maître d’hôtel 

 

14. The morning of Thursday May 7 was a dedicated  Experimental session. The apprentices of the CFA were attending:

15. It began by a comparison of the flavour release from different gels by Roisin Burke : here, she is explaining the procedures for preparing and comparing gels for the sensory testing of flavour release. The triangle and hedonic test methodologies were explained to the audience before they participated in the experiments.

16. Another experiment about bitterness was organized  by Pasquale Altomonte and Dao Nguyen

 

They also showed the "notes" from Kitchen Lab Food : 

 

17. After a break, we had the visit  of the Mayor of the City of Colmar, also representing the President of the European Collectivity of Alsace.

 

18. And Anu  Hopia, Nanna Rintala, Julie Talvitie made an experiment about the flavor perception of ammonium chloride:

 

19. Herve This vo Kientza showed why the browning of food is not limited to amino-carbonyl reactions

 

20. After the lunch Session 7, Reine Barbar, Bruno Moreira Leite and Roisin Burke shaired the Education session : Building food for the future: bridging the gap between education, inclusive gastronomy, interculturality and sustainability 

21. A poster session was organized, with participants of the Tradinnovation European Programme:

 

22. The last session was a public Editorial Board of the International  Journal of Molecular and Physical Gastronomy, followed by the choice of the topic for the next workshop : 

Measurements: foundations, scales, tools, open questions

 

23. And it finished by a Cremant session. 

We thanked all heartfully our guests from the CFA, Olivier Ynard (director of the CFA, on the right) and Laurence Houel (chef de travaux of the CFA, on the left) :