2009 Annual BCFT Student Night
“Value of Gold Standard Recipes and Their Role in Product Development”
When:
Tuesday, January 13th 2009, 5:30 pm to 8:15 pm
Where:
SE2, Townsquare A / B (Rooms 212A & 212B)
3700 Willingdon Avenue
BCIT Burnaby Campus
Highlights of the Event:
5:30 pm – 6:00 pm Check-in/Registration
6:00 pm Challenge Cup
6:30 pm Refreshments, Light meal, Networking
7:00 pm Speaker—Chef Charlie Baggs, President and Founder of Charlie Baggs, Inc.
“Value of Gold Standard Recipes and Their Role in Product Development”
8:00 pm Door Prizes
Cost:
Student Members: FREE
Student Non-Members: $5
Members: $20
Non-Members: $40
PRE-REGISTRATION IS REQUIRED
or the cost will be $40 at the door regardless of membership status.
Want to find out more about what goes on in the kitchen
and elsewhere to convert a recipe into something that can be used commercially?
BCIT will be hosting the 2009 Annual BCFT Student Night Value
of Gold Standard Recipes and Their Role in Product Development
on January 13th at the Townsquare A/B, BCIT. Come and enjoy
an interesting talk by an IFT Distinguished Speaker.
A Challenge Cup will start out the night testing your knowledge
of food science, and allowing you to compete with and against other
teams composed of students and industry members. The winning team will
receive a prize. After the Challenge Cup a light dinner will be served
and there will be networking opportunities.
The highlight of the evening
will be our IFT Distinguished Speaker, Charlie Baggs from Chicago. He
will be speaking about how Gold Standard Recipes can be converted to
commercial formulas. Charlie will be discussing the following topics:
using functional ingredients, importance of the prototype and prototype
handling, bench work set up, freeze thaw to re-thermalization,
the approval process, project management including communication and
delegating, digital library, conversion to formula, preparing and showing
samples, support documentation requirements, following production processes,
documentation of processing instructions, identifying key processes
that need developing, and quality control documentation during pilot
testing.
Charlie Baggs is the President and founder of Charlie Baggs,
Inc. and has been part of the food industry for over 20 years. Having
graduated with honors at the world famous Culinary Institute of America
and holding a bachelor's degree from Purdue University's School of Hotel,
Tourism and Management, Chef Baggs now shares his widely acknowledged
expertise and creativity with clients worldwide. Before starting Charlie
Baggs, Inc., Chef Baggs was a chef at the internationally renowned Ambria
and Spiaggia Restaurants in Chicago. Other outstanding work experience
include being the Executive Chef of Culinary Development with Creative
Food Solutions and being the creator and producer of various training
documentaries for the Continuing Education Department of the Culinary
Institute of America. Additionally, Chef Charlie has authored culinary
articles in various industry publications.
PARKING
Parking is conveniently located in staff lots
5, 7 or 8; these lots are available to the public after 4:30 pm at a
cost of $3.50 for the evening. These parking lots are not accessible
from Willingdon. Access from either Canada Way or Wayburne. Please see
map at http://www.bcit.ca/files/
BCFT thanks IFT for their sponsorship of this event through the IFT Distinguished Lectureship Program.