Dynamic Speaker

by | Tasteamonials

Michele is a committed professional. Her presentation at the Hawaii Dietetic Association Meeting was the most well rated of the entire program. It connected the local with the world concern for using what we can produce in our local community and be sustainable. She shared recipes, food products and great visuals to make this a dynamic presentation. I would recommend Michele as a dynamic speaker and superior nutrition expert
Patricia DiBenedetto Barba, Renal Dietitian DSI-Renal, Retired (previous Board member of Hawaii State Dietetic Association)

Excellent Teacher

by | Tasteamonials

“Michele is an excellent teacher, provides hands-on experiences for her students and makes each session unique and enjoyable. She emphasizes that food should not only be healthy but taste good and is able to adapt her recipes to particular needs and/or constraints of the individual student. Her classes are well organized, fun and she makes it easy for students to make healthier choices when preparing simple, easy to fix meals.”
Bobbi Presser, Executive, Clinical Integration, Scottsdale Health Partners

Using Flavor to Inspire Change

by | Tasteamonials

“Michele was very knowledgeable about ways nutrition professionals can use flavor to motivate clients and inspire behavior change. The material was delivered in an organized, easy to understand manner. Her topic was well received by our audience, who greatly appreciated the unique view of nutrition she brought to our conference.”
Megan Anderson, Clinical Dietitian at Fit Kids of Arizona & Academy of Nutrition and Dietetics North Division “Training the Tongue: Taste literacy as a health strategy“, Northern Arizona Dietetic Association Kick-off meeting, Flagstaff, Arizona. (4/2014)

A Refreshing Perspective

by | Tasteamonials

The philosophy that Michele brings to the Taste Workshop is so unique these days, but it makes so much sense. Why live in a world of deprivation and food rules when there are opportunities for good food that is good for you. I love her philosophy!

Carol Stambaugh

Culinary Gastronomy Salt Workshop in Paris

Culinary Gastronomy Salt Workshop in Paris

by | Taste Literacy, Travel

Culinary Gastronomy Salt Workshop in Paris

Culinary Gastronomy Salt Workshop in Paris

 

Le Cordon Bleu, Paris and Hautes Etudes du Goût*

Culinary Gastronomy Series

Gastronomy salt workshop LCB

Chef Michele participated in a culinary gastronomy series at Le Cordon Bleu, Paris in conjunction with Hautes Etudes du Goût.

LCB salt MR fav2 1450 sharpMichele conducted a salt taste workshop and discussed how to use salt seasoning to bridge culinary and nutrition science with health and taste enjoyment.

 

 

 

Culinary Gastronomy Salt Considerations

 

From the sea salt of Guérande to the pink Himalayan rock salt, this mineral, the only one humans eat, shares a common cause: flavorful food.

Improper use of salt or a lack of respect for this universal and valuable ingredient canSalt Sel sign
ruin a meal and raise health concerns.

Proper use of salt enhances natural flavors in foods, heightens aromas or suppresses bitter ingredients.

In this session, we explored why we like salt and its role in taste perception plus how to enjoy its flavor benefits without health fears.

 

Salt tasting workshop and cooking applications:

 

We reviewed taste sensory aspects of taste and how salt enhances flavor components without creating salty foods. Common culinary techniques for salt Gastronomy Salt Workshop LCB HEGseasoning were demonstrated and reviewed as well as tricks for avoiding the most common salt seasoning issues.

Comparisons of foods cooked with and without salt as well as at varying quantities of salt demonstrated salt flavor effects. We also teased participants with salt samples from around the world.

 

 

Location:  Le Cordon Bleu, 8, rue Leon Delhomme, 75015, Paris

 

Date and Time: 18h30-20h30, May 22

*Advanced Studies of Taste Program with the University of Reims & Le Cordon Bleu, Paris

    About Me

    The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
    Michele Redmond

    Michele Redmond

    French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

    It's about Making Food First

    Get Eat Well Academy periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

    X