Club Chefs of Westchester supports student involvement in culinary science research at The CIA

Sponsorship for student research assistantships by Club Chefs of Westchester gives CIA students and opportunity to exercise their critical thinking skills and learn about the science underlying what makes food delicious.

AOS student Alfonso Vasquez measures the pH of tomatoes before canning

Culinary Arts and Science education is quickly evolving and becoming more technical and cross-disciplinary^{1, 2}. The CIA's Department of Menu R&D has established a science-based research program, the MRFDI that fosters more critical evaluation of our ingredients, culinary techniques and traditions, and consumer behavior in a restaurant setting. For example, research projects at The CIA are exploring a variety important and fascinating areas that include:

• Effects of Sichuan spices on saltiness of foods
• Effects of cooking regime on the chemistry and flavor of chicken stock
• Effects of menu design on consumer purchase behavior
• Designing meals for seniors

Chef instructor Shirley Cheng measures huajiao spices and chili oil from Sichuan Province for a sensory study

These and a variety of other topic areas in the culinary realm are explored through evidence based³ research at The CIA. This work is helping provide guidance to industry professionals as they navigate through an increasingly complex and competitive business environment.

Students interested in learning more about culinary science based research can hone their critical thinking and problem solving skills by getting involved with research and working along side CIA faculty as research assistants. Now there are more opportunities for students to get involved with this research thanks to a donation by the Club Chefs of Westchester which has kindly provided funds specifically designated to support student Culinary Research Assistantships.

Food scientist Ted Russin and Chef instructor Bill Briwa working with hydrocolloids

Students who apply and receive assistantships will:

• Learn about the science that underlies what they do in the kitchen
• Gain experience designing science-based culinary experiments
• Gain Experience learning how collect, analyze, and interpret qualitative and quantitative data

Chef instructor Almir Da Fonseca and his Student research team in the Williams Center for Flavor Discovery

Students who are interested in working on a research project can apply by contacting Dr. Chris Loss (c_loss@culinary.edu).

If you our your organization would like to support Culinary Research Assistantships at the CIA, please contact Dr. Chris Loss.

The Department of Menu R&D greatly appreciates the Club Chefs of Westchester's support for student involvement in culinary research at The CIA!

-Dr. Chris Loss