INTRODUCING SWEET AND PREDICTING ITS FUTURE
You can also listen on: Spotify | Google | Apple | Tune In | Stitcher
In this week’s episode of Bar Chat, Tristan converses with Dr Morgaine Gaye and Darren Hogarty to find out how sweetness and indulgent flavours can influence how we eat and drink. Discover why sometimes things can taste a little too sweet, how to create the perfect sweet cocktails, and what sweet trends you should be looking out for in the drinks industry.
DR MORGAINE GAYE, FOOD FUTUROLOGIST.
DARREN HOGARTY, PASTRY CHEF OF MICHELIN-STARRED RESTAURANT CHAPTER ONE.
IN THIS EPISODE:
Learn how strategies can be developed for sweetening drinks without sugar/calories.
Explore why indulgent flavours like sweetness and fat are so attractive to humans.
Discover the sweet food trends of the future.
Discover the inspiration and science behind Bailey’s Chocolat Luxe.
Experiment with our guide to after dinner cocktails.
CONNECT WITH US ON:
MASTERCLASS: SPIRITS AND FOOD
Whether it’s aperitifs, digestifs or cocktail pairing, there’s a great opportunity to get imaginative, impress your guests and boost your sales.
DBA trainers Matt Guest and Marios Zlatinis demonstrate how to tailor your menu to capitalise on these occasions and provide their top tips along with some inventive recipe inspiration to get your creative juices flowing.
BAR CHAT: THE SCIENCE OF FLAVOUR
In this episode Professor Charles Spence talks to Tristan about the neuroscience of flavour, how flavours are processed by the brain and how texture, temperature, smell and even music impact our perception of flavour.
E-LEARNING: RESPONSIBLE SERVING
It’s the role of a bar professional to ensure that customers are safe when in their venue and can enjoy the experience responsibly. In this interactive module learn the importance of measurement, understand the effects of alcohol and the guidelines on selling alcohol and earn your certificate.