Wednesday 23 February 2022 | 4:00pm UK Time | Online via Zoom
In this session, we’ll compare the strategies that people have used to qualify taste – to make it into something that can be described in detail through supposedly objective referents. What happens when self-taught industrial flavour grader encounters a professional chef and historian who develops aspiring chefs’ tastes as an educator?
Judith Konsten has nearly a decade of experience as a sensory evaluator in the foods and drinks industry. She holds a wine tasting certificate (WSET3) and is a qualified coffee taster (Q Arabica Grader). Judith currently works for coffee roastery Mocca d'Or and wine laboratory Meron Global Wine Quality Guide. Previously, she worked as a taster at HJ Heinz & International Flavors and Fragrances.
Dr Ryan Whibbs is a food-studies scholar, chef, and is the Chairperson of Paterson Global Foods Institute at Red River College, Winnipeg. He earned Canada's journeyman chef credential -the Red Seal (Chef)- in 2002 after completing his apprenticeship in Canada, France, England, Ireland, and Scotland. Ryan’s doctoral research focused on the history of the brigade de cuisine in French and English great households, 1350-1650. At present, he publishes on the process of educating new cooks, and still finds time to publish on the history of kitchen management in medieval and early modern France and England.
Attendance is free but spaces may be limited, so please email to reserve a space in the Zoom audience. Please be aware that we will take a recording of this event, which may include any questions and responses delivered by the audience. You are welcome to submit questions via the chat box at any time.