Of our five basic senses, umami is the least understood and the last one to be discovered. At the same time, it is one of our basic tastes that is globally appreciated and intrinsically desired. As chefs, we have been cooking with umami and harnessing its power from time immortal, even if we did not understand the science behind it.

Join Chef Christopher Koetke, CEC CCE HAAC, for an in-depth discussion of umami from a scientific and culinary perspective. By the end of the presentation, participants will have a much greater understanding and appreciation of umami - and most importantly how to consciously incorporate it into the food you make every day.