In December of 2024, NACUFS hosted their first Inspire Culinary Conference at the Columbus State Community College, a state-of-the-art facility. The event was designed for institutional culinarians from a variety of college and university campuses to gain practical skills and inspiration to elevate their culinary creations. The sessions were led by manufacturer sponsors such as Idahoan, and included live cooking demos, industry trends, and innovative ingredients.

Idahoan® proudly hosted an engaging and informative workshop led by Chef Richard Hoelzel. His session, titled “The Physiology of Taste,” explored the fascinating interplay of taste, flavor, and texture, offering attendees valuable insights into how these culinary elements work together to create unforgettable dining experiences.

Chef Richard began the workshop by delving into the captivating science behind how we perceive taste. Attendees learned about taste buds and how taste interacts with aroma and texture to form the multidimensional concept of flavor. From understanding the components that define flavor to appreciating the significant role texture plays, the session provided a deep dive into the sensory aspects of eating.

After Chef Richard laid down the theoretical foundation, participants worked with Idahoan® potatoes as a versatile base, experimenting with an assortment of dried herbs, seasonings, and pastes provided by SupHerb Farms. The room exuded creativity as each participant experimented with different flavors while immersing themselves in the sensory experience. Attendees got to experience firsthand how the same base ingredient could be transformed into entirely distinct culinary creations simply by altering the seasonings. The diversity of feedback and observations highlighted the individuality of taste perception. Participants created dishes including dessert souffles, breakfast stacks, and potato cakes using hash brown potatoes and a variety of other creative dishes such as savory potato bites using Tater Tumbler Mixes and crispy croquettes using Idahoan mashed potatoes.

Chef Richard also guided attendees through the importance of culinary vocabulary. Using terms like “creamy,” “bitter,” and “mild,” participants expanded their ability to articulate sensory experiences, enhancing their communication of flavor profiles.

With a new understanding of how flavor and texture work together and a fresh set of descriptive tools, workshop attendees left inspired and ready to bring their newfound knowledge back to their own kitchens. Whether you’re a seasoned chef or just a food enthusiast, this workshop was a powerful reminder that flavor isn’t just about taste—it’s a dynamic experience shaped by texture, aroma, and the language we use to describe it.