HISTORY

Since 2006, our ChefsCouncil™ has met every two years in different locations around the world to focus on, and discuss, different culinary themes. These events are designed to allow us to gain insight and amass information – to build and enhance our culinary range with new and advanced techniques. They provide us with a unique opportunity to work with world-class chefs from different continents in sharing knowledge and diverse culinary, partnering with Givaudan's own in-house chefs, flavourists and marketing experts.

During each event, chefs prepare dishes illustrating the best and most unique preparations and flavour profiles for the year's featured ingredients and discovering up-and-coming flavour trends. In Napa Valley, California, in 2006, the feature ingredient was chicken. In Barcelona 2008, we explored beef, cream, butter and coffee. And in Hong Kong 2010, it will be the tastes of umami and kokumi. For each dish, the chefs explain their dish choice and the method of preparation; then Givaudan flavour experts from around the globe taste, discuss, evaluate and profile them to identify interesting and unique ideas for new flavour ingredient development and creation.

The winning formula of ChefsCouncil™ means that we are able to unite the inspiration of elite restaurant chefs with the working knowledge of foodservice and retail food and flavour to develop innovative customer concepts. The common goal at every event is to allow a cross-section of our experts to see, touch, feel, smell and then taste the creations – leading to dishes that may become the flavour trends of tomorrow. This collaboration of the art of food preparation with the science of flavour technology is the foundation for the Givaudan creative process.