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The Mysterious Properties of Food

Chef Paul Seaman  (Executive Chef, PJBJ, LLC)

Beverly Jones  (Business Manager, PJBJ LLC)

Pass Type: All Access, CS Conference Pass, CS Premium Pass, Combined CS/TSE Education Pass

Track : CS-Trends & Design, CS-Marketing

Associations & Accreditations: ICA

Vault Recording: TBD

Audience Level: All

What are the properties of the ingredients you use every day? What are the effects of specific foods on our clients and are they the same for everyone? Why use a carrot instead of celery, other than the obvious difference in taste, texture and flavor? Are there other reasons to include, exclude or combine ingredients?

The ingredients we use every day have specific properties and particular effects on the human body. As we know; everyone does not respond in the same manner to the foods we create. Why is this? We will go over the properties of foods we use every day, the nature of their taste and how they make us feel. What foods and food combinations will work for everyone, and what foods may be excellent for some and problematic for others.

We are caterers, not doctors or health care professionals, but knowing the properties of foods and the science behind what specific foods and ingredient combinations may imply; both informs us about ourselves and the clients we wish to please and retain.