Brisan Sensory & Culinary Workshop 

 
 
 

Stay up-to-date on current culinary trends, find out which trends will be hot, and learn how to taste like a professional taste tester.

 
 
 
 

MORE INFO

 

This event is a hands-on learning session that combines a sensory workshop with a culinary trends workshop.

The culinary trends section of the workshop takes place at the beginning of the event. We cover annual culinary trends and also aim to give general, seasonal guidance on high frequency, current culinary trends. 

The sensory workshop topics changes with each event, but is usually broken down into two segments, covering different flavor groups. For example:

Sensory Session 1: Cocoa / Coffee,

Sensory Session 2: Dairy Top-Notes / Cheese

*As seen in the below itinerary from our 1st Sensory & Culinary Trends Workshop.


THE ITINERARY 

*This is the itinerary from our very first summer workshop (8/26/2016). The content changes with every workshop in an effort to keep providing new information. Also, some culinary info is updated to keep insights fresh.

 
  • Culinary Trends Presentation + Tasting  —1 hour

Trendy Items Tasted in Summer Presentation: 'Nduja, Green Chartreuse, 70% Guanaja Cacao Chocolate, Goat Cheese with Red Cherry Ice Cream.

 

  • Sensory: Cocoa and Coffee 101 —1 hour

Presented by Brian Wilson from Prova — the world's leading expert in sweet brown flavors.

 

  • Sensory: Dairy Top-Notes and Cheese 101 —1 hour

Presented by Pam Gribou from First Choice Ingredients — brilliant dairy scientists, cheese experts, and natural fermentation specialists. 

 

  • Cocktails —30 mins, optional

Libations selected based on mixology and beverage trends from our very own 2016 Culinary Trend Report. Each beverage represents key trends from 2016 summer cocktail menu development from select, inventive restaurants. 

Brisan's team replicated beverages from 3 different restaurants. See below breakdown and menu:

 

Rosemary Infused Plantation Rum, Grapefruit, Amaro Ramazotti, Lime

-Blackbird, Chicago

Pisco, Pear Juice, Cold-Brew Chamomile Tincture, Blood Orange Bitters

-Gabriel Kreuther, NYC

Ginger, Lime Juice, Demerara Sugar, Sparkling Mineral Water

Atera, NYC

 

WHAT TIME IS THE WORKSHOP?

 

Friday afternoons, 11:30am - 3:30pm.

 

WHERE DO THE WORKSHOPS TAKE PLACE?

 
 

Chicago, IL — Actual location changes depending on the number of participants. 

 

 

 

 

 

 

 

 

WHO IS INVITED TO THESE WORKSHOPS? 

 

Great question! These "learning workshops" are intended for food industry professionals and students. Brisan embraces our roots in holistic culinary and technical food science. We welcome members from both sides of the food spectrum.

What do we mean by that?

...R&D members, food scientists, food science or nutrition students, research chefs / culinary developers, food marketers, food & beverage advertising professionals, culinary students, line cooks, chefs, and mixologists.

 
 

WANT TO ATTEND OUR NEXT WORKSHOP?

 

We'd love to have ya! Fill out the below form, we'll have our people talk to your people.

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