For the first time since its inception, the National Restaurant Association Show
will introduce Foodamental Studio, an exciting quasi food lab for restaurateurs
and chefs seeking hands-on, interactive and expert-led classes. Attendees are
invited to participate in the Studio that will offer crash-course workshops showcasing,
teaching and unleashing the year’s most recognized culinary trends through
hands-on tutorials.
Topical experts and industry influencers—think James
Beard Foundation winner Mindy Segal and James Beard nominated chef Paul Virant—will
educate attendees about the processes and
culinary techniques necessary to expand their menu and instruct kitchen
brigades. The National Restaurant Association encourages you to choose the classes that look most beneficial to
your operation, whether it’s the basics of pickling and brining or an
exploration of ancient grains like quinoa, amaranth, faro and barley. Did we mention that they’re free? The
complimentary classes will be offered in the North Hall of the McCormick Place
in Chicago, and Chris Koetke—VP Kendall College School of Culinary Arts and
Host of Let’s Dish on the Live Well Network—will emcee the sessions.
A little bit education, a little demonstration and a
whole lot of hands-on practice, the Foodamental Studio hopes to give chefs and restaurateurs
the tools they need to attract new customers by experimenting with new methods
and applications. Not sure which combinations of ginger, turmeric, tamarind and
coriander create the most complex Malaysian flavors? There’s a session for
that. Need a crash course on alternative oils such as High Olecic Soybean, High Oleic Canola or Non-GMO Canola? There’s also a
session for that.
Check out full line-up below courtesy of
the NRA Show:
Saturday, May 17
·
Food Selfie
- 9:30-10:15am - Learn how to
take the perfect beauty shot of food for social media and website needs to
drive diners’ appetites. Jeff Kauck, Food Photographer
·
We're in a Pickle
- 10:45-11:30am - Learn the
basics of pickling and brining and how to apply them to everything
from protein and produce to appetizers to entrees.
Paul Virant, Restauranteur, Preservation Guru
·
Bread-y When
You Are - 12:00-12:45pm - The
once overlooked starter takes center stage with the rise in artisan
breads, from ciabatta to challah to pretzel buns.
Heidi Hedeker, M.A., C.E.P.C., Baking & Pastry Chef
Instructor, Kendall College
·
Malaysian
Flavors - 1:15-2:00pm - Experiment
with the spices and aromatics such as turmeric, chilies and coriander
combined with galangal, lemongrass, ginger, tamarind and more for
deeply-layered, complex flavor without the spicy heat.
Christina Arokiasamy, Malaysia's Food Ambassador to
the U.S.
Sponsored by Malaysia Trade Commission
·
Say Cheese -
2:30-3:15pm - Perfect your cheese vocabulary and
learn the basic pairings with beverages, olives, meats, fruits, and breads to
create a perfect cheese plate.
Bryan Bland, Head Cheesemonger, Pastoral
Lisa Futterman, Cheesmonger, Pastoral
·
The Chop Shop -
3:45-4:30pm - Watch the pros showcase the
art of nose-to-tail butchery
Rob Levitt, Owner, Butcher and Larder
Sunday,
May 18
·
That's Oil,
Folks! - 9:30-10:15am - Discover
and learn about alternative oils such as High Olecic Soybean, High Oleic
Canola, Non-GMO Canola as well as specialty oils to add depth of flavor to
cuisine or high-end cocktails.
Sponsored by Columbus Oil
·
Carbonation Station - 10:45-11:30am
- As the number one trend in
non-alcoholic beverages, bring on the bubbles to create original house-made
sodas
Steve McDonagh, Hearty Boys/Spritz Burger
·
Pleased to Meat
You - 12:00-12:45pm - Using traditional
and modern techniques, prepare a variety of charcuterie items including
terrines, savory mousses, pâtés, sausages, cured meats, and smoked meats.
Tim Graham, Executive Chef, Travelle
·
DIY Desserts -
1:15-2:00pm - Inspire customers to get
creative with tips and tricks to execute a “make-your-own” dessert program.
Mindy Segal, Owner, Hot Chocolate
·
Food
Selfie - 2:30-3:15pm - Learn
how to take the perfect beauty shot of food for social media and website needs
to drive diners’ appetites
Derek Richmond, Food Photographer
·
A Grain of
Truth - 3:45-4:30pm - Learn about popular specialty
and ancient grains like quinoa, amaranth, faro and barley. Get secrets of how
to procure, prepare and menu each one.
Cynthia Harriman, Director of Food
and Nutrition Strategies, Whole Grain Council
Chef Mike Holleman, Chair Advisors Board, Whole Grain Council, RCA
Lifetime Achievement Award
Monday, May 19
·
Fermentation
Nation - 9:30-10:15am
Another big trend of the year, learn how to make kimchi and get an
introduction into other fermenting techniques.
Lauryn Chen, Author, The Kimchi Cookbook: 60 Traditional and
Modern Ways to Make and Eat Kimchi
·
Sour Power -
10:45-11:30am - Explore the flavor profiles of
mustards, citrus, vinegars, and more to add acidity to dishes and pack a punch
of flavor
Tony Maws, Owner, Craigie on Maine
·
Oh Say Can We
Seaweed - 12:00-12:45pm - Learn
about edible saltwater plants including nori, kelp and algae, and how to use
their snappy texture and deeply oceanic, umami-rich flavor for noodles, grain
dishes—even desserts.
Chef Barton Seaver, Director of the Healthy and Sustainable Food
Program at the Center for Health and the Global Environment, Harvard's
School of Public Health
Bren Smith, Seaweed Farmer, Thimble Island Oyster
·
We're in a
Pickle - 1:15-2:00pm - Learn
the basics of pickling and brining and how to apply them to everything
from protein and produce to appetizers to entrees.
John Currence, Author/TV
personality
·
Flippin'
Over Filipino Flavors - 2:30-3:15pm - The
next big Asian flavor trend. Utilize the sweet, salty, and sour flavors of this
hot cuisine with ingredients like Bagoong, calamansi, coconut sugar
Jess DeGuzman and Michael Morales, Sunda
·
Discovering
Beef's Hidden Gems Together - 3:45-4:30pm - Hear
about popular new cuts of meat and how to use them on your menu. Sponsored
by Canada Beef
Tuesday,
May 20
·
Quick Pickles
and Beyond - 9:30-10:15am - One
of the most well-known uses of acid is with the classic pickle-but there's a
lot of room for creativity. The class will include an overview of basic
pickling techniques plus ways to branch out, including preserved lemons, kimchi
and more.
Chef
Stephanie Izard, Owner, Girl and the Goat and Little Goat
·
Today's Secret
Ingredient...TEA! - 10:45-11:30am - Tea goes beyond the cup for this session, showcasing the
versatility of tea for everything from cupcakes and sorbets to dry rubs for
meat
Suzette Hammond, Director of Education, Rishi Tea
·
Beer Got Your Tongue* - 12:00-12:45pm - Build an understanding of how beer can best be
experienced alongisde a variety of foods, and learn to differentiate taste from
flavor with the Six Principles of Pairing.
*Participants must be 21 years of age,.Jared
Rouben, Brewmaster
·
Choco Loco -
1:15-2:00pm: Learn the art of chocolate
sculpting techniques
Thomas Raquel, Pastry Chef, Acadia
Chef/Owner Ryan McCaskey is a Saignon, Vietnam transplant
who was raised in the Northwest suburbs of Chicago and has built quite the following
of chefs. McCaskey’s broad skill set and diverse kitchen experience—Trio under
Grant Achatz and TRU under Rick Tramonto, Goose Cove Lodge in Maine and the
Black Locust in Wisconsin, to name a few—has layered the talents and techniques
required for McCaskey to build a successful, harmonious fine-dining hot spot. 
For a la carte options, check out the 62 Degree Swan Creek
Farm Egg with pistachio bread, frisee, radish and allium juice. Or the Foie Gras Torchon
with Asian pear, Maine blueberry gelee, almond, brussels sprout leaves, and vin
santo. 
