LITTLETON, CO — The Wheat Foods Council (WFC) gathered chefs from across the country March 21-22 for its sixth custom workshop at the Culinary Institute of America (CIA)’s Copia campus in Napa, CA. Chefs in attendance set the menus for restaurant chains, commercial foodservice, universities and dining management companies, as well as develop products and product uses for food manufacturing companies.

Chefs from WFC member milling companies also participated.

Led by Certified Master Chef Victor Gielisse of the CIA Consulting Group, the workshop curriculum explored how flavors from around the world, particularly SE Asia, are leading culinary innovation and can be featured in captivating limited-time offerings to drive business success. WFC develops its workshops to provide chefs with information to advance their businesses and stimulate new thoughts about wheat foods.

These events are also intended to help culinary experts develop long-lasting relationships with the WFC as a resource for them.

In addition to Master Chef Gielisse’s teaching, the workshop featured two half-day cooking exercises in the CIA kitchens. WFC also hosted expert speakers from different sectors of the industry presented on a variety of important topics:

Six Classes of Wheat – Kent Juliot & Kirk Borchardt, Ardent Mills

Global Baking Industry Trends – Joanie Spencer, Avant Food Media

The Wheat Industry and Fad Diets – Tim O’Connor, Wheat Foods Council

Easy Mix Global Flavor Applications – Stephanie Petersen, PHM Brands

Growing Wheat – Ron Suppes, Grower, Kansas Wheat Commission

For more information on future workshops and other WFC resources, visit www.wheatfoods.org.