How do different cultures describe taste, texture and pleasure – and what can chefs learn from this? Drawing on a background in culinary arts, applied linguistics and two decades of teaching worldwide, Dr. Christopher J. Hastings explores how language shapes the way food is understood and experienced.

Participants will look at how menu language, translation and cultural metaphors influence perception at the table. Real-world examples from kitchens and restaurants across the Middle East, Asia and Latin America show how chefs can use language more intentionally to communicate authenticity, evoke emotion and connect with diners.

• Contact:
  ACF Professional Development Team