Food Pairing: the idea that flavours with similar molecular characteristics go well together even when it sounds like they would not. More info at FoodPairing.com which is a website where they have mapped many foods against each other to give inspiration to chefs around the world!
So stop by the webinar today to listen to experts talk about unusual taste mixtures...
Bernard Lahousse has worked as a research and development manager at several food companies and as a consultant for innovation processes for various global enterprises. Lahousse organized already 3 Foodpairing events (ranked as one of the most innovative culinary events worldwide) where several of the world’s greatest chefs, including Heston Blumenthal, Albert Adrià,… discussed how they use Foodpairing.com for their own creations. In 2009 Lahousse’s passion led him along with Johan Langenbick and Peter Coucquyt, to start the Belgian-based food research company, Sense for Taste. The company’s mission is to develop methodologies to support chefs in their creativity and create tools for more efficient new product development. Here, Lahousse puts his bio-engineering degree to good use as the company’s science director.