National Culinary Convention

Today I am headed to an annual national culinary convention! I attended the same conference last year, however I was provided a spot at the conference as a competitor in the national junior culinary challenge that takes place at the conference (see: http://bexysbakingblog.blogspot.ca/2016/05/national-cheese-competition.html). Having had my chance at competing last year, I will not be competing this year. Rather, I can relax and enjoy all that the conference has to offer. 

The conference entails a plethora of interesting seminars, day trips to visit food facilities such as manufacturing plants and green houses, outings to local restaurants, competition, a gala, workshops, meetings, a product showcase, networking with other chefs, and of course, plenty of delicious food!!!

This year's program explores topics such as:

• flavor forecasts
• combating food fraud
• sustainability
• diner behavior
• exploring cuisines of the world
• cooking from scratch
• pasta quality
• enhancing chefs' health and happiness
• evolution of culinary teaching and learning
• to compete or not to compete
• salami
• national wines
• branding
• goat cheese
• sturgeon and caviar
• nutrition and fat metabolism
• chocolate tempering