Tuesday, March 8, 2011

IFF Gives Back to our Future Chefs

We are really proud to announce that IFF is supporting future chefs through its scholarship funds at both the Culinary Institute of America and Johnson & Wales University.  Members of the CulinEssence Team are graduates of these great schools, we get many of our interns from them, and we do all we can to support the continuing development of students of the culinary arts. 

In addition, we're thrilled to announce that we are continuing our support of CulinaryCorps®.  Founded in 2006 by Christine Carroll, CulinaryCorps Inc. is the nation’s first service organization designed specifically for culinary professionals.  The group enables chefs, cooks, food educators, and culinary students to volunteer their professional skills and tackle some of America’s most critical food challenges: emergency hunger relief, cooking and nutrition education, healthy food access, childhood wellness, and culinary heritage preservation.  Since IFF's philanthropic mission is in support of children's education, we have been supporting the areas specific to cooking and nutrition education for kids. 

We're proud to work for an organization with an eye to the future and its heart in the right place.  We remember how hard we worked in school and how tough it was for some of us and our friends financially.  Giving to these organizations supports our future chefs and gives something special to kids that can never be taken away - the gift of cooking.

Sunday, March 6, 2011

RCA 2011 - in 3D!

Chefs Kevin, David, and Bryan in 3D
 Thank you, Atlanta!

This year's RCA was great as always.  And for 2011, International Flavors & Fragrances' presentation was all about 3D Flavors.  What's that?  Well, working on the whole 3D trend you see in movies and fashion, we decided that the healthy solutions we have at our fingertips to help customers create great-tasting, better-for-you foods and beverages, could also be used to make really innovative dishes!  So for this year's show, we presented salad shooters, a frozen wine tasting, and a sparkling rosemary lemonade!  Here are some photos:

We prep for the attendees

Chef David puts out some frozen pops

The top layer is merlot, the middle is marscapone with herbes de provence, and the bottom is tart blackcurrant. All the flavors are from our naturals portfolio.  The pops were widely touted as the most innovative product in the Expo!

3D glasses for the smart set!

Final prep

Bob, Chef Bryan, Jay, Lesa, Chef David, Solveig, Kathi, and Chef Kevin
Ready for their close-ups

Sparkling Rosemary Lemonade (not bad with vodka, too!)

Salad Shooters - Parmesan tuille cookies, chiffonade greens with a whole grain mustard pomegranate dressing, and pomegranate spheres on top.  Awesome!

Chef Bryan preps
 If our videos work as we hope, we'll be posting more details on the products.  Stay tuned!

Thursday, March 3, 2011

It's that time of year!

The RCA reception was held in the Oceans Ballroom at the Georgia Aquarium

Visitors got to see the life aquatic up close

A fuzzy picture of a really beautiful room!
We love the RCA and we're here in Atlanta in the thick of it!  A couple of us did the Fun Run this morning, some of us attended classes.  Tonight, the opening reception was held in the beautiful Georgia Aquarium where we got to catch up with our friends - customers and colleagues. 

Tomorrow, we are pulling out all the stops at our booth - #400, if you're keeping score.  We'll be showing some delicious, innovative, and healthy treats.  More about those tomorrow!