WFFC Woman in Flavor and Fragrance Commerce May 2013

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WFFC Recognition Awards Dinner
Wednesday, June 5, 2013
Highlawn Pavillion
Eagle Rock Reservation
West Orange, NJ 07052



2013 Cincinnati - Spice It Up!

On April 16th, the WFFC Cincinnati Chapter hosted their spring “Spice It Up” event at Givaudan Flavors. The presenter for the event was De Stewart of Colonel De Gourmet Herbs and Spices, whose flagship store is located in the center of Cincinnati’s historic Findlay Market. The night started with a networking hour followed by a Moroccan and Middle Eastern influenced-buffet dinner and finished with a hands-on presentation. Throughout the night, Stewart provided history on the many different spice blends that were featured in the menu items and also encouraged attendees to taste the blends that were passed around the room. A few of the participants were surprised to learn that there are only three places in the world where it is acceptable to use cinnamon on meat - Greece, The Middle East, and Cincinnati, Ohio! Some of the other spice blends that were tasted during the presentation included: Zatar, a Moroccan dipping spice; Ras El Hanout, a 22-55 ingredient spice blend from Northern Africa; and Tandoori spice, which is a Northern Indian BBQ type seasoning used in tandoor ovens. The event had a great turnout with representation from the New Jersey, Chicago, and Cincinnati WFFC chapters.

 

De Stewart of Colonel De Gourmet Herbs and Spices

 

 

L-R:
Ronnie McBurnie (Bedoukian Research), Jim Kavanaugh (Bedoukian Research), Florentina Cimpian (Charkit Chemical Corporation)

 

L-R:
Connie Copher (Alfrebro), Jennifer Gross (Alfrebro), Sarah Forbis (Alfrebro), Bernadette Micchelli (Orpheus Ltd.)
 

 

 

L-R:
Eglantine Badre (Frutarom), Kathy Miller (Frutarom), Lisa Sanders (Frutarom), Karen DeWitt (Skidmore Sales)

 

L-R:
Jennifer White (Wild Flavors), Kathi Sparks (Wild Flavors), Laura Lucas (P&G)
 

 

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