Setting her taste buds to stun and amaze

17 July 2016 - 02:00 By Margaret Harris

Chrissy Beedle, executive manager of research and product development at Slo-Jo, talks about being the ‘palate sensation’ at a company that creates flavours What is a taste architect, and where can you go to learn how to be one?We create a range of on-trend hot and cold drinks found on the menus of some of South Africa's most popular restaurants, and it's my job to create flavours for innovative, top-quality, creative and delicious products that resonate with the public.You have to be able to consider all five senses and get them to work in unison to create drinks that are a complete sensory journey.Taste architecture is not really something that can be taught at a college or university, but someone with a food technology degree and a passion for food, drink and flavours and who is creative when it comes to developing new products would have a great base to work from.What has helped me a lot has been travelling and constantly looking for and exploring new flavours, dishes, cooking methods, and an openness to experiencing all these new things.story_article_left1What are the four most important tasks that you do at work each day?First, and most important, is tasting and constantly testing existing product lines to ensure that the quality is always up to our standards.Second, working with suppliers and flavour houses to develop new products, which involves testing, tasting, improving and tweaking all the components that make up the completed product. I work closely with the research and development labs at various manufacturers.Third, I work with the sales team to come up with ideas and concepts together.Fourth, I assist any trainers and sales reps who need guidance or assistance in creating tailor-made beverages for their clients.What kinds of briefs do you get from clients, and how do you go about fulfilling them?We develop winter and summer drinks for menus, and we are often working a season or two ahead. The brief often requires us to create and develop beverages for the menu that include visual appeal, great taste, affordability and, obviously, profitability for the client.What products do you most enjoy working on?When a client comes with an idea, concept or product and asks me to create it for them. I thrive on these types of challenges, and they are always a real test of my complete skill set. I am never happy to just create or match the concept or product, I always strive to make it way better.What taste project would you love to work on?We have already ventured into flavoured powders for pod machines, but I would love to work on developing a range of other products for pods, including soups, flavoured teas and other flavoured beverages.story_article_right2What is your favourite food?I don't really have one, but I believe that experiencing food is all about the layers of flavour. Staying true to my Italian roots, my first would have to be a panini: fresh Italian bread topped with fresh figs, Parma ham, buffalo mozzarella, sweet juicy tomato slices and basil, drizzled with olive oil and balsamic glaze.My second would be French toast: a freshly baked croissant as the bread, with maple-glazed streaky bacon and fresh mascarpone topped with sweet berry compote.Both of these perfectly balance the sweetness and acidity that is key to accentuating and experiencing all the flavours.How has your time in the banking and airline industries helped you in the work you do now?I learnt people skills when I was working in the banking industry.I didn't work directly in the airline industry, but for my aunt and uncle's confectionery business, which supplies a range of foods to airlines. It was there that I developed and honed my tasting ability, learning how to break down the flavours and how to constantly improve them.What did you want to be when you were a child?A number of things: a nun, a sergeant, a teacher and a lawyer - and I became none of these! Funny where life leads you .....

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