The Taste Workshop News
Happy to be featured in…
Tempeh: A Cultured Protein for Plant-rich Meals
Le Cordon Bleu Paris, HEG Program
2019 Update: Advanced Studies in Taste Program
Quoted in Today’s Dietitian
Quoted in Livestrong
The Surprising Health Benefits of Prickly Pear Cactus — and How to Eat It,
By Jackie Newgent
Today’s Dietitian Symposium 2019 Speaker
Umami Flavor Profiles for Crave-worthy Vegetable Dishes
Tips on identifying umami-flavor profiles in vegetables and pairing them together
“Fuel, Play, Halftime: Eating Well & Playing— Keynote & Cooking Demo
Member of the Year Award: International Association of Culinary Professionals (IACP)
Speaker: Texas Academy of Nutrition & Dietetics State Conference
The Nutrition Professional’s Approach to Creating Crave-worthy Veggies with Umami
Sirius Radio Show Interview–The Doctor’s Radio Show
Taste Literacy & Eating more Veggies on the Doctor Radio show on Samantha Heller’s Show via NYU Langone Medical Center
Chef for Fuel Up to Play 60: Cooking Competition for 100 kids
Fuel up to Play 60 Dairy Council Arizona & NFL Cooking Competition
Food & Nutrition Magazine Article: A Savory Fruit with a Juicy Past
Food & Nutrition Magazine: Syrian Sweet Roll
Food & Nutrition Magazine: A Baby Bean Comes Out of its Shell
FNCE Iron Chef Competition: Chef Team Leader
Team Lead for 3 talented groups of cooks and chefs (RJ Harvey shown here). Competition at Kendall College Culinary School.
Edible Phoenix Quoted: Step Away From the Recipe: Try Your Hand at Intuitive Cooking
Food & Nutrition Magazine Winter Edition: Cranberry Chile Spritzer Cocktail
Speaker: 2017 Food & Nutrition Conference & Expo
CULINARY DEMONSTRATION: THE INCLUSIVE TABLE: VEGAN MEALS OMNIVORES WILL LOVE
Tips from a plant-centric omnivore on taste and texture science behind “meaty” veggies
Vinegar Workshop at Le Cordon Bleu, Paris October, 2017
Arizona Academy of Nutrition & Dietetics Umami Cooking Demo
Yay! Our National Prez Donna Martin
The Diabetes Council: Contributor
IACP International Association of Culinary Professionals Post
Guest Presenter: Am I Hungry Skill Building Webinar
Food & Nutrition Magazine Article: Leeks, The Onion’s Cousin
Food and Nutrition Magazine Stone Soup Digital Dining Article
Food and Nutrition Magazine Stone Soup Sourdough Bread Day Post
International Association of Culinary Professionals Section Article
Cooking Techniques & Pickling Session
Food & Nutrition Magazine Scallops Recipe
Presentation for Arizona Academy of Nutrition and Dietetics (AzAND)
Presentation and Umami Taste Workshop for the Arizona Department of Education and School Nutrition Association of Arizona Professional Growth Conference
Salty Kids vs Flavorful Foods? The sodium-flavor connection and creating good food kids crave
Presentation: Fake vs Real: Health, News and Navigating Nutrition Sodium Recommendations
Honored to present for the third time to the Salon: For more info: Phoenix Magazine: Club Ed (Education)
Food and Nutrition Magazine Stone Soup Whisk Article
Food and Nutrition Magazine Recipe Development Webinar
Bite My Words Friday Feature
Le Cordon Bleu Umami Taste Workshop
Teaching at Le Cordon Bleu, Paris
Fitness Magazine “Healthy Wrap Recipes” Contribution
Cook’s Science Quote
Article in Green Living Magazine
Food & Culinary Profession Feature Article on a Food Culture Theme
Food and Nutrition Magazine Stone Soup Blog Feature
U.S. News and World Report: Health Quote
http://health.usnews.com/health-news/blogs/eat-run/articles/2016-01-21/are-you-ready-to-add-some-nooch-to-your-diet
Le Cordon Bleu, Paris & WICE Culinary Nutrition Fats Workshop
ASU Culinary Nutrition Salt Class via Write on Rubee
Food and Nutrition Magazine Stone Soup Swiss Chard Tart
Food and Nutrition Magazine Feature Article on False Peppers
Le Cordon Bleu, Paris & WICE Spice Workshop
California Academy of Nutrition Annual Conference Presentation
Food and Nutrition Magazine Feature Article on flavor boosting with
more umami and less sodium
Food and Nutrition Magazine Stone Soup Blog Feature
Tasting event and HEG Gastronomy program presentation:
Where do you fit in the changing world of gastronomy?
HEG Program Presentation & Tasting
Salty Sensations Culinary Nutrition Class at ASU
Hautes Études du Goût Gastronomy Series: Michele’s salt talk
Le Cordon Bleu, Paris Gastronomy Series Speaker
Central Arizona Academy of Nutrition & Dietetics: Salt Workshop
http://www.foodnutrimag-digital.com/foodnutrimag/march_april_2015?sub_id=LCTYgMHlMhhK&folio=14#pg16
Paris Gastronomy Series Speaker: Le Cordon Bleu & Haute Etudes du Gout
Northern Arizona Academy of Dietetics Taste Literacy Talk
http://www.foodnutrimag-digital.com/foodnutrimag/march_april_2015?sub_id=LCTYgMHlMhhK&folio=14#pg16
ASU Chef Team for LRF kitchen competition fund raiser
Today’s Dietitian: Quoted
http://www.todaysdietitian.com/enewsletter/enews_0214_01.shtml
Raising Arizona Kids Interview
Food & Nutrition Magazine: A Baby Bean Comes Out of its Shell
FNCE Iron Chef Competition: Chef Team Leader
Team Lead for 3 talented groups of cooks and chefs (RJ Harvey shown here). Competition at Kendall College Culinary School.
Edible Phoenix Quoted: Step Away From the Recipe: Try Your Hand at Intuitive Cooking
Food & Nutrition Magazine Winter Edition: Cranberry Chile Spritzer Cocktail
Speaker: 2017 Food & Nutrition Conference & Expo
CULINARY DEMONSTRATION: THE INCLUSIVE TABLE: VEGAN MEALS OMNIVORES WILL LOVE
Tips from a plant-centric omnivore on taste and texture science behind “meaty” veggies
Vinegar Workshop at Le Cordon Bleu, Paris October, 2017
Arizona Academy of Nutrition & Dietetics Umami Cooking Demo
Yay! Our National Prez Donna Martin
The Diabetes Council: Contributor
IACP International Association of Culinary Professionals Post
Guest Presenter: Am I Hungry Skill Building Webinar
Food & Nutrition Magazine Article: Leeks, The Onion’s Cousin
Food and Nutrition Magazine Stone Soup Digital Dining Article
Food and Nutrition Magazine Stone Soup Sourdough Bread Day Post
International Association of Culinary Professionals Section Article
Cooking Techniques & Pickling Session
Food & Nutrition Magazine Scallops Recipe
Presentation for Arizona Academy of Nutrition and Dietetics (AzAND)
Presentation and Umami Taste Workshop for the Arizona Department of Education and School Nutrition Association of Arizona Professional Growth Conference
Salty Kids vs Flavorful Foods? The sodium-flavor connection and creating good food kids crave
Presentation: Fake vs Real: Health, News and Navigating Nutrition Sodium Recommendations
Honored to present for the third time to the Salon: For more info: Phoenix Magazine: Club Ed (Education)
Food and Nutrition Magazine Stone Soup Whisk Article
Food and Nutrition Magazine Recipe Development Webinar
Bite My Words Friday Feature
Le Cordon Bleu Umami Taste Workshop
Teaching at Le Cordon Bleu, Paris
Fitness Magazine “Healthy Wrap Recipes” Contribution
Cook’s Science Quote
Article in Green Living Magazine
Food & Culinary Profession Feature Article on a Food Culture Theme
Food and Nutrition Magazine Stone Soup Blog Feature
U.S. News and World Report: Health Quote
http://health.usnews.com/health-news/blogs/eat-run/articles/2016-01-21/are-you-ready-to-add-some-nooch-to-your-diet
Le Cordon Bleu, Paris & WICE Culinary Nutrition Fats Workshop
ASU Culinary Nutrition Salt Class via Write on Rubee
Food and Nutrition Magazine Stone Soup Swiss Chard Tart
Food and Nutrition Magazine Feature Article on False Peppers
Le Cordon Bleu, Paris & WICE Spice Workshop
California Academy of Nutrition Annual Conference Presentation
Food and Nutrition Magazine Feature Article on flavor boosting with
more umami and less sodium
Food and Nutrition Magazine Stone Soup Blog Feature
Tasting event and HEG Gastronomy program presentation:
Where do you fit in the changing world of gastronomy?
HEG Program Presentation & Tasting
Salty Sensations Culinary Nutrition Class at ASU
Hautes Études du Goût Gastronomy Series: Michele’s salt talk
Le Cordon Bleu, Paris Gastronomy Series Speaker
Central Arizona Academy of Nutrition & Dietetics: Salt Workshop
http://www.foodnutrimag-digital.com/foodnutrimag/march_april_2015?sub_id=LCTYgMHlMhhK&folio=14#pg16
Paris Gastronomy Series Speaker: Le Cordon Bleu & Haute Etudes du Gout
Northern Arizona Academy of Dietetics Taste Literacy Talk
http://www.foodnutrimag-digital.com/foodnutrimag/march_april_2015?sub_id=LCTYgMHlMhhK&folio=14#pg16
ASU Chef Team for LRF kitchen competition fund raiser
Today’s Dietitian: Quoted
http://www.todaysdietitian.com/enewsletter/enews_0214_01.shtml
Raising Arizona Kids Interview
“Fuel, Play, Halftime: Eating Well & Playing— Keynote & Cooking Demo
Member of the Year Award: International Association of Culinary Professionals (IACP)
Speaker: Texas Academy of Nutrition & Dietetics State Conference
The Nutrition Professional’s Approach to Creating Crave-worthy Veggies with Umami
Sirius Radio Show Interview–The Doctor’s Radio Show
Taste Literacy & Eating more Veggies on the Doctor Radio show on Samantha Heller’s Show via NYU Langone Medical Center
Chef for Fuel Up to Play 60: Cooking Competition for 100 kids
Fuel up to Play 60 Dairy Council Arizona & NFL Cooking Competition
Food & Nutrition Magazine Article: A Savory Fruit with a Juicy Past
Food & Nutrition Magazine: Syrian Sweet Roll
Food & Nutrition Magazine: A Baby Bean Comes Out of its Shell
FNCE Iron Chef Competition: Chef Team Leader
Team Lead for 3 talented groups of cooks and chefs (RJ Harvey shown here). Competition at Kendall College Culinary School.
Edible Phoenix Quoted: Step Away From the Recipe: Try Your Hand at Intuitive Cooking
Food & Nutrition Magazine Winter Edition: Cranberry Chile Spritzer Cocktail
Speaker: 2017 Food & Nutrition Conference & Expo
CULINARY DEMONSTRATION: THE INCLUSIVE TABLE: VEGAN MEALS OMNIVORES WILL LOVE
Tips from a plant-centric omnivore on taste and texture science behind “meaty” veggies
Vinegar Workshop at Le Cordon Bleu, Paris October, 2017
Arizona Academy of Nutrition & Dietetics Umami Cooking Demo
Yay! Our National Prez Donna Martin
The Diabetes Council: Contributor
IACP International Association of Culinary Professionals Post
Guest Presenter: Am I Hungry Skill Building Webinar
Food & Nutrition Magazine Article: Leeks, The Onion’s Cousin
Food and Nutrition Magazine Stone Soup Digital Dining Article
Food and Nutrition Magazine Stone Soup Sourdough Bread Day Post
International Association of Culinary Professionals Section Article
Cooking Techniques & Pickling Session
Food & Nutrition Magazine Scallops Recipe
Presentation for Arizona Academy of Nutrition and Dietetics (AzAND)
Presentation and Umami Taste Workshop for the Arizona Department of Education and School Nutrition Association of Arizona Professional Growth Conference
Salty Kids vs Flavorful Foods? The sodium-flavor connection and creating good food kids crave
Presentation: Fake vs Real: Health, News and Navigating Nutrition Sodium Recommendations
Honored to present for the third time to the Salon: For more info: Phoenix Magazine: Club Ed (Education)
Food and Nutrition Magazine Stone Soup Whisk Article
Food and Nutrition Magazine Recipe Development Webinar
Bite My Words Friday Feature
Le Cordon Bleu Umami Taste Workshop
Teaching at Le Cordon Bleu, Paris
Fitness Magazine “Healthy Wrap Recipes” Contribution
Cook’s Science Quote
Article in Green Living Magazine
Food & Culinary Profession Feature Article on a Food Culture Theme
Food and Nutrition Magazine Stone Soup Blog Feature
U.S. News and World Report: Health Quote
http://health.usnews.com/health-news/blogs/eat-run/articles/2016-01-21/are-you-ready-to-add-some-nooch-to-your-diet
Le Cordon Bleu, Paris & WICE Culinary Nutrition Fats Workshop
ASU Culinary Nutrition Salt Class via Write on Rubee
Food and Nutrition Magazine Stone Soup Swiss Chard Tart
Food and Nutrition Magazine Feature Article on False Peppers
Le Cordon Bleu, Paris & WICE Spice Workshop
California Academy of Nutrition Annual Conference Presentation
Food and Nutrition Magazine Feature Article on flavor boosting with
more umami and less sodium
Food and Nutrition Magazine Stone Soup Blog Feature
Tasting event and HEG Gastronomy program presentation:
Where do you fit in the changing world of gastronomy?
HEG Program Presentation & Tasting
Salty Sensations Culinary Nutrition Class at ASU
Hautes Études du Goût Gastronomy Series: Michele’s salt talk
Le Cordon Bleu, Paris Gastronomy Series Speaker
Central Arizona Academy of Nutrition & Dietetics: Salt Workshop
http://www.foodnutrimag-digital.com/foodnutrimag/march_april_2015?sub_id=LCTYgMHlMhhK&folio=14#pg16
Paris Gastronomy Series Speaker: Le Cordon Bleu & Haute Etudes du Gout
Northern Arizona Academy of Dietetics Taste Literacy Talk
http://www.foodnutrimag-digital.com/foodnutrimag/march_april_2015?sub_id=LCTYgMHlMhhK&folio=14#pg16
ASU Chef Team for LRF kitchen competition fund raiser
Today’s Dietitian: Quoted
http://www.todaysdietitian.com/enewsletter/enews_0214_01.shtml
Raising Arizona Kids Interview