Dr. Gillespie became interested in the new culinary field of food pairing because it combined her two great passions — science and cooking. “I have the coolest job in the world because I get to eat for research,” says Dr. Gillespie, who has studied extensively in pastry, chocolates, olive oil, bistronomy, and cheese with the likes of Hervé Mons, Max McCalman, Stéphane Glassier, and at ONAOO, the French Pastry School and Ducasse Education. She will demonstrate in her talk, “Blending the Science and Art of Flavor. Techniques for Mind-Blowing Food Pairings.” how chefs can create foolproof recipes that are flavor perfect based on the scientific analysis of aromas organized into a database. “Science can help chefs do their jobs more efficiently so that precise results can be achieved every time,” says Dr. Gillespie, who uses her intricate knowledge to create spot-on pairings that never fail to impress. She is recognized for bringing clarity to a complex art that eludes even the most experienced food and wine professionals.
As a featured speaker at Catersource’s Art of Catering Food conference in Atlanta, GA August 4–6 at the Atlanta Convention Center at AmericasMart, Dr Larrian Gillespie, CEO of Culinary Science Investigations of Beverly Hills, CA brings her extensive medical and pharmaceutical background to the culinary world, where she will explore the science behind what makes food delicious.
Dr. Gillespie is available for interviews. You can reach her at firstname.lastname@example.org.
For more information or to register for Art of Catering Food, August 4-6 go to www.catersource.com/art-of-catering-food.