HONG KONG 2010

How do you stir creativity, forecast globally flavour trends, push the boundaries of culinary art and foster innovation all at once? Try putting a group of some of the hottest restaurant chefs in the world into a kitchen for three days along with chefs and flavourists from Givaudan.

ChefsCouncil™ is a diverse and global team of culinary and flavour experts who meet to discuss trends, share ingredients and cooking techniques, stimulate creativity and enhance innovation in the development of new culinary ideas and concepts. A rotating panel of highly regarded restaurant chefs, Givaudan's own in-house chefs and flavourists, the ChefsCouncil™ is an eclectic mix of top-level industry professionals and world-class talent from prominent restaurants across the globe.

By bringing together the collective creativity and passion of chefs, flavourists and research scientists, we provide an ideal forum for them to create inspiring new concepts for our customers' food and beverage brands.

Over the last four years, the ChefsCouncil™ has convened in culinary centres in Napa Valley, California, Cincinnati, Ohio and Barcelona, Spain exploring flavour trends and inspiring gold standard sweet and savoury flavours from vanilla, butter and cream to chicken and beef. In October 2010 we headed to Hong Kong, the heart of Asia’s cuisine, where we explored the Japanese taste concepts of Umami and Kokumi demonstrated across cultures. 

We enjoyed the company of guest chefs Alex Atala (D.O.M. Restaurant) from São Paulo, Brazil, Paul Virant (Vie Restaurant) from Chicago, USA, Alvin Leung (Bo Innovation) from Hong Kong and Jordi Roca (El Celler de Can Roca) from Girona, Spain. It was an inspirational and productive event!

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