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Last year's participants learned to roll the perfect sushi, create complex compound butter and much, much more. As 2017's lineup of interactive demonstrations comes together, take a look back at last year's fun.
Get a glimpse of what it's like to participate in a Foodamental Studio demo.
Foodamental In Action
Foodamental Studio is packed with demos that promised to send you back to your operation with a slew of new skills—and a few treats you made yourself!
Look Back at Lineup
Karl Guggenmos, owner of Culinary Solutions International and Senior Business Advisor at Snapchef, taught how to put together the perfect spice mix to create a phenomenal filling for signature brats.
Time to Make the Sausage
Poké (pronounced poh-KAY) has become a seafood sensation on menus everywere. Chef Rodelio Aglibot (AKA The Food Buddha) of FireFin Poké Shop demonstrated how to build a bowl that hits all the right notes.
Mix It Up
Carbonated beverages are big business these days as customers look for better nutrition, natural taste, and fun food pairing. Learn how to make your own natural and tasty sodas from scratch.
Taste the Difference
Chris Pandel, Executive Chef at Swift & Sons and Partner of B. Hospitality Co provided a quick tutorial on "whole beast eating," showing how to use some of the lesser-used parts of the animal and providing tips on how to consume sustainably.
The Final Cut
Logan McCoy, Director of Culinary and Business Manager of KOR Food Innovation, showed how to debone a whole chicken without piercing the skin.
Break a Leg
Chef Todd Kelly of Orchids at Palm Court, guided participants through the process of making house made butter and adding seasonal flavors to create inspired, signature blends.
Season to Taste
From puff pastry to a salted caramel sauce, Gale Gand taught her tried-and-true tart techinques while attendees made their own pear tart.
Chef Kevin Hickey of Bottlefork and The Duck Inn, known for his farm-to-table philosophy and big, bold flavors, showed how to make his modern interpretation of a classic canapé, bruschetta.
A Modern Twist
Ce Bi, Corporate Executive Chef at Roka Akor in Chicago, taught the techniques and key components of the perfect sushi roll.
Roll With It
Executive Chef Marcos Flores of Chicago-based Latinicity shared the history of Peruvian ceviche and Spanish salty fish while teaching some of these ancient techniques.
A Fresh Twist
Executive Chef Adam Kube of Bastille Kitchen in Boston, MA demonstrated a whole new way of using tea in the kitchen. Participants prepared chicken with a custom rub using tea and learned the inspiration behind this unique technique.
Phillip Foss,chef/owner of EL ideas, shared his enthusiasm for and expertise on the art of food preservation with attendees.
John Csukor is CEO/CMO of KOR Food Innovation taught the art of latitudinal cuisne. Participants explored how to create new fusions and practiced creating some themselves.
It's widely known that breakfast is the most important meal of the day. Executive Chef Drew Davis of The Eastman Egg Company demonstrated breakfast recipies that bring flavor back to breakfast.
Brendan McDermott, a culinary instructor at Kendall College School of Culinary Arts in Chicago, taught the proper way to handle and use the most important piece of equipment in the kitchen - a knife.
Bold, smooth, sweet, complex: not all balsamics were created equal. Mario Rizzotti, a judge on Iron Chef America and Italian culinary expert, demonstarted how to taste balsamic vinegar the professional way.
Cookbook author Bev Shaffer Chef and Manager, Recipe Development, at Vitamix World Headquarters in Cleveland, OH, led this fun, interactive session that imersed attendees in the flavors of the chocolate.
Chef Elaine Sikorski of Kendall College, led through designing a desired flavor perception of ingredients through the use of texture.
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