Charles Hayes, CEC CRC
Vice President, R&D
JMH Premium International
Eat it? I can’t even pronounce it!
What’s hot in sauce this year? It’s barbecue with an entirely new name! Can you say pass the bulgogi, pinoy, gochujang or galbi BBQ sauce?
Barbeque is popular around the world from China to Mexico. Despite the international popularity of barbecue, American styles have dominated menus. The most popular barbecues include American Barbecue and regional varieties such as Southern, Southwestern, Tex-Mex, American-Spicy Hot, Cajun/Creole, even Hawaiian. Well, this is all about to change. Depending on where you live in the U.S. you may have already seen it. The most popular international barbecue items are to be found in Korean, Chinese, Thai and Caribbean cuisine.
During this session we will present today's “hottest” (pardon the pun) BBQ sauce trends. You will be able to taste for yourself why these flavors are so popular and why they are here to stay!
About the Speaker:
Chef Charles Hayes CEC CRC is the Vice President of Research and Development for JMH Premium International. With offices in Park City, Utah, JMH creates product in its Salt Lake City manufacturing facility. Research and Development is also done at this same facility. JMH is very focused on leading with food first. Clean and wholesome culinary inspired sauce and stock concentrates are what they are best known for. With a keen eye on food , JMH services national restaurant chains, airlines and industrial manufacturers throughout the U.S., Canada and the Middle East.
Chef Hayes has more than 30 years of baking and food processing experience at all levels of operation and management. He is a graduate and a Fellow of the Culinary Institute of America and studied Food Science University of Arizona in Tucson. His experience includes working in hotels and restaurants around the world. He apprenticed in Interlaken, Switzerland, and owned and operated a retail/commercial baking company based in Chicago which was highly acclaimed. In addition, Chef Hayes has run multiple research and development teams on both the restaurant and manufacturing sides of the business in the U.S. and Canada.
Chef Hayes currently serves as Past President of the Research Chefs Association—RCA—whose members are the pioneers of the discipline of Culinology® — the blending of culinary arts and Food Science. He is one of eighty-five Certified Research Chefs (CRC®) in the world.
100th ANNUAL NAFFS CONVENTION
October 26-29, 2017
The Resort at Longboat Key Club
Longboat Key, Fla.
Registration includes two-day seminar program, 3 networking receptions, Friday and Saturday breakfasts, expanded Friday program with lunch, and Saturday night dinner cruise on the Intracoastal Waterway of Sarasota.