For the working culinary cognoscenti in the college and university market, theses no conference quite like the Annual Tastes of the World Chefs Culinary Conference held each year at the University of Massachusetts-Amherst. A brainchild of UMa&s Director of Dining and Retail Foodser-vices Ken Toong, the gathering has gained momentum and sophistication over the 12 years of its existence. Today it figures as a unique event attracting some of the best college culinary talent in the country and offering acontent mix that is unmatched for this very demanding audience. From the latest research into the dietary impact of Omega-3 oils to the personal culinary techniques of chefs like Jaques Pepin, John Ash and Ana Sortun; from die hands-on baking and production workshops managed by top chefs from Johnson &i Wales University to the ACF-sanctioned culinary competition that capped this year's five-day event, attendees were kept focused and engaged from morning to night.
展开▼
