One thing chefs can do when we get together is tell great tales, and Chef Anne Druschitz shares how integral a strong culinary background combined with food science is in working with a customer. In this segment, Anne and I are talking about the considerations in non-dairy ice cream, and she starts to describe how many iterations it could take to create a flavor system that meets the customer’s needs. Let’s just say, the alphabet is sometimes not long enough to cover all the tests required.

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