Lecture Series

Enhance Your Culinary Knowledge…

Lectures at The Culinary Institute of America provide enhanced learning for customized programs. From effective food pairing to the physiology of taste, they offer a condensed, yet intensive look at relevant culinary topics. The following lectures are just a sample of the topics you can add to your customized program:

Food Affinities – This lecture is designed to give participants an understanding of the science behind successful food pairing. Participants learn to identify food-affinity themes, evaluate dishes with greater clarity, and apply learned themes to future menu items.
Physiology of Taste – This lecture examines the human perception of taste and flavor. Participants will gain an understanding of what distinguishes the physiological aspects of taste from the complex aspects of flavor.
Balsamic Vinegar/Olive Oil – This lecture uncovers the history of olive oil, from its production to the grading methods used (i.e. what makes extra virgin olive oil "extra virgin"). Participants also study various types of vinegar.
Cheese – This lecture provides an overview of the cheese-making process. Participants will examine various classifications of cheese (hard, soft, etc.), how it is used in a professional kitchen, and the proper techniques for storage and handling.

Each lecture format combines shared information, interactive tasting exercises, and group discussion. If there is a specific topic that you would like to cover, we can create a lecture just for you.