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LO034 Culinary Nutrition Vinegar Workshop for Better Flavors, Textures and Health

  • 03 Oct 2017
  • 4:00 PM - 6:00 PM
  • Le Cordon Bleu, 13-15 Quai André Citroën, 75015 Paris
  • 19


Registration is closed

Join us for a Culinary Demo & Tasting Workshop, being held at Le Cordon Bleu Cooking School, with Chef Michele Redmond, MS, RDN. 

WICE is pleased to collaborate for the fourth year in a row with Chef Michele Redmond - who has previously conducted the popular “Umami Workshop”, "Spice Workshop", and “Healthy Fats Workshop and Olive Oil Tasting”.

The topic this year is vinegar and its role as a powerful culinary tool that can also improve metabolism. In this workshop, you’ll get culinary nutrition tips on using this common pantry ingredient that elevates flavors, improves food textures and can result in metabolic health benefits.

Join us for this informative culinary demonstration and tasting where you will sample some of Michele's cooking including quick savory vinegar sauces and gastriques for a variety of foods, using vinegar in soups and marinades and sampling a ginger-mint vinegar tea.

You will also sample multiple foods and vinegar products in guided tastings, learn about vinegar-related metabolism health benefits and TAKE HOME new ideas, culinary tips and RECIPES.

Highlights on:

  • Vinegar’s effect on textures, food colors and salt perception;

  • Culinary techniques for acidic products to take food from bland to bling;

  • Why sour foods are mouthwatering deliciousness;

  • How vinegar in the diet affects metabolism, weight and blood sugars.

Activities include:

  • A guided and comparative tasting (“vinegar shots!”);

  • Demonstration of how vinegar boosts flavors in foods;

  • Summary of nutritional qualities of fermented versus; non-fermented vinegars;

  • Tasting savory and sweet foods that benefit from a variety of vinegars.

Culinary tips and resources include:

  • Tips on using sour to balance taste qualities and adjust to salt perception;

  • Using vinegar to improve textures without killing colors;

  • How vinegar stores and tips for heating vinegar without “irritastes”;

  • Quick sauce options with savory vinegar sauces and sweet gastriques;

  • New recipes that highlight vinegar options;

  • A guide to selecting vinegars and vinegar-related health tips

    WICE is scheduling this event with the support of Le Cordon Bleu Paris, who is pleased to welcome WICE members to the school for this event and other classes.

    Our Instructor: Chef Michele Redmond is a graduate with a Le Cordon Bleu Cuisine Diploma and Hautes du Goût Diploma. She’s a culinary instructor and Arizona State University Lecturer who teaches, writes and consults on culinary nutrition, taste literacy, and the science and culture of eating well. She is also a Registered Dietitian Nutritionist who directs The Taste Workshop, which provides culinary nutrition cooking classes, recipe development services, on-site worksite wellness culinary events and taste workshops. Michele’s background includes work as a caterer, research chef, cook, and food product developer, in addition to health care work in disease management for diabetes and cardiac conditions.

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