Food Science Graduate Seminar Series

Tuesday, October 3, 2017 at 4:00pm to 5:00pm

Stocking Hall, PepsiCo Auditorium (Stocking 146)

Iconic Flavor for Every Application

Chef McLester will share his knowledge of heat and spice by taking you through the Flavor Lab Experience. He’ll discuss the history of McIlhenny Company, artisan process of creating TABASCO® brand products and trivia with prizes. A sweet and spicy tasting will follow!

Presented by Jud McLester, Executive Chef/Ingredient Sales Manager at McIlhenny Company

Judson C. McLester came to McIlhenny Company in 2010 as thier new Executive Chef and Manager of Ingredients Sales. Chef McLester (Culinary Institute of America Graduate) had nearly 20 years in the restaurant industry before transitioning to food product development where he shares his culinary training with food technologists to help bridge the gap between food science and culinary. He is a member of the Institute of Food Technologists (IFT), the American Culinary Federation (AFC), and a founding member of the Research Chefs Association (RCA).

He has worked with flavors, marinades and rubs, salad dressings, soups, sauces and value-added seasoning blends for both foodservice and consumer packaged goods markets.

Event Type

Seminar

Departments

Food Science

Tags

foodsci, ipp

Contact E-Mail

mailto:jmr65@cornell.edu

Contact Name

Janette Robbins

Contact Phone

607-255-7637

Speaker

Jud McLester

Speaker Affiliation

McIlhenny Company

Open To

Everyone

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