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President/Executive Chef of Charlie Baggs, Inc. has been part of the food industry for over 20 years. As a graduate of The Culinary Institute of America.

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Presentation on theme: "President/Executive Chef of Charlie Baggs, Inc. has been part of the food industry for over 20 years. As a graduate of The Culinary Institute of America."— Presentation transcript:

1 President/Executive Chef of Charlie Baggs, Inc. has been part of the food industry for over 20 years. As a graduate of The Culinary Institute of America and Purdue Universitys School of Hotel and Tourism Management, Chef Baggs now shares his widely acknowledged expertise and creativity with clients worldwide. Cheers & Welcome!


3 Some people have sexual dreams, but I dream about salad. Then when I wake up, I want to eat the salad I dreamed about. My salad dressing is literally something I dreamed up, the main part of it during a long nights sleep; the adjustments came in the short afternoon naps. Paul Newman, 1998

4 TALKING POINTS B.A.S.I.C.S. evaluation process Gold standard process Cooking technique importance Foundation for product development Photography Summary Questions & answers?


6 Balance, bitterness & SAS Acidity Sweetness Intended Flavor & Texture Color Saltiness

7 Balance bitterness Balance of SAS : S weetness A cidity S altiness Balance fat Balance nutrition Balance cost Balance operational feasibility

8 Types of acids yogurt (lactic acid) citrus juices (citric acid) vinegar (acetic acid) apples (malic acid) Role of acidity Adds tartness Enhances other flavors, gyro, bean soup Creates a cravable sensation, Gerber

9 Sweeteners sugars (beet, cane, date, etc.) Dehydrated cane sugar Dairy notes, lactose Honey, molasses, simple syrup fruit juice concentrates Role of sweetness Adds sweetness Enhances other flavors Masks bitterness and astringency Reduces acid perception

10 Flavor Gold standard recipe Follow from Concept to commercialization Authentic ART Globalized trend Texture Crispness Firm Chewy Soft Chunky Crunchy Flaky Tender Thick/thin

11 Why is color important? Perception of flavors we eat with eyes first Freshness appeal Selection of product on shelf Artificial vs. Natural Artificial - consistent, standardized, stable, (FD&C colors) Natural - low strength, inconsistent, unstable with heat, acid, oxidation (annatto, beet, turmeric) Solubility Water-soluble - beverages, ice cream, confections Water insoluble - high fat content foods, dry mixes, candies

12 Salt sources Kosher salts, sea salts, table, specialty Parmesan cheese, salted butter, Soy sauce, meat base, worchestershire Capers, pickles, olives, peppercinos, bacon Role of salt Flavor enhancer, cost effective Baking, cooking, finishing, brining, curing preservation

13 Research phase Operational phase Consumer Foodservice Concept phase Choose preferred concepts GOLD STANDARD recipes Take photos of each product to use as visual tool PowerPoint INCLUDES Concept Build, recipe or formula Photos Nutritional information Evaluate phase

14 Hottest items on current menu? Why? Slowest moving items on current menu? Why? Cooking equipment limitations? Fryers, grills, griddles, broilers, ovens, convection etc… Food cost or gross margin %? Save labor may add food cost Target audience? Generation x, y, seniors, male, female… Product development and implementation? Purchasing, R&D, marketing, franchise board etc…

15 Find out the equipment of targeted operator Discuss operational capabilities with Chef of target Visit site location Evaluate menu to determine cooking methods Operational limitations? Some large restaurant chains don't have a stove, just ovens with a conveyor belt or newer technology Sizzle platters, Red Lobster…sauté Simulate cooking techniques based on experience

16 Gap analysis, competitive set and menu analysis Concept writing with focus on target Pick 6-12 concepts Gold standard tasting and photo shoot Next steps Commercial conversion National account presentation Internal presentation

17 BUILD Egg roll wrapper Sweet pickles, chopped Sliced Apple wood smoked ham Lorraine Swiss Tangy mustard sauce

18 Acidic Astringent Berry Bitter Bittersweet Butterscotch Buttery Caramel Cheesy Citrusy Creamy Earthy Fiery Flowery Fruity Nutty Pungent Salty Savory Smokey Sour Spicy Sugary Sweet Tangy Tart Woody Yeasty Zesty

19 Baked Barbequed Basted Blanched Blistered Braised Broiled Browned Burnt Caramelized Char Broiled Char Grilled Chilled Dehydrated Dried Flambéed Flamed Flash Seared Fried Grilled Hearth Baked Mesquite Grilled Poached Charred Roasted Rotisserie Sautéed Seared Simmered Smoked Steamed Stewed Stir-Fried Toasted Wilted

20 Airy Chewy Chunky Coarse Creamy Crispy Crunch Crusty Dry Flaky Fluffy Gritty Light Moist Pasty Smooth Soft Tender Tough

21 Garlic & Herb Hummus – a blend of tender chick peas, sesame paste (Tahini), chopped garlic and onion, fresh squeezed lemon juice, assorted fresh herbs, extra virgin olive oil, kosher salt and freshly cracked black pepper 21

22 1 cup Tahini 1 T. Lemon juice 1 T. Fresh, Garlic, minced ½ t. Fresh thyme, chopped ½ t. Fresh parsley, chopped ¼ t. Fresh dill, chopped 1 t. Green onion, chopped ¼ cup Extra virgin olive oil ½ t. Salt, Kosher, Morton ½ t. Pepper, cracked black Yield 2 cups Method Blend all ingredients Adjust flavor, SAS

23 Bench BASICS gm2000 # % Chick PeasB, INT,C % TahiniINT, C, A % Canola oilBALANCE $ % Lemon juiceACID % onion powderINT % garlic powderINT % Olive oil, 25/75 BALANCE % Garlic oilINT FLAVOR % Lime juice conc.ACID % Green onion, IQFINT, COLOR % Sour Cream flavor INT, ACID % Thyme, IQFINT, COLOR % Parsley IQFINT, COLOR % Dill, dryINT, COLOR % SaltSALT % Pepper, BlackINT % Sodium BenzoateBALANCE % Potassium SorbateBALANCE % Vinegar distilledACID % % 23

24 Note: Power Point as guideline

25 Balance Bitterness x Acidity Sourness x Saltiness x Intended Flavor & Texture x Color x Sweetness x Overall liking x Add other sensory touch points that are specific to product evaluations IE: garlic, grittyness,particulate ID *share attributes in beginning of development process…set objectives

26 Importance of MEP Cooking techniques are the foundation Cooking techniques are based on a process Cooking techniques can be replicated Scientist can simulate a cooking technique Cooking techniques are the bridge between culinary arts and food scientist Beer can chicken trussing Chiffonade basil

27 Culinary Training Program

28 Highly flavored exterior and moist interior Grilling Broiling Roasting Baking Creates flavor and adds color Sautéing Stir Frying Pan Frying Deep Frying

29 Liquid and/or steam as cooking medium. Braising Stewing Steaming En Papillote Poaching Simmering Braised Yankee Pot Roast

30 Capture each tasting with digital photography Use your photo library to: Demonstrate plate presentation Create a training tool Develop marketing literature Photos taken by Stephanie Lynch


32 Chefs panel Experiment Never too young to learn Use reference books Wiener Circle First hot dog

33 I could never imagine eating a meal, whether its something I cooked myself or ordered at a restaurant, that isnt exciting, that doesnt have emotion and several layers of taste. Paul Prudhomme 1995

34 Create a process that works for you and communicated it to your team Focus on the cooking techniques process Create a gold standard recipe, aim high Use cravable flavor descriptors Gain inspiration from your vendor chefs Use photography as a communication tool Flavor and passion are synonymous At the end of the day: It is all about flavor!


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