Harvest Table Culinary Group assembled the lead pastry chefs from each of our properties at Gourmet Foods International in Atlanta, GA. We learned from Chefs Aaron and Bryan about using a revolutionary new set of ingredients called QimiQ.
Harvest Table Culinary Group (HTCG) maintains a pantry list of ingredients which meet the brand commitments of Additive Free, Responsibly Sourced, Locally Procured, Freshly Prepared and Nutritionally Balanced. QimiQ meets the Additive Free and Nutritionally Balanced commitments.
QimiQ is a dairy product consisting of 99% light cream and 1% gelatine, patented by Hama Foodservice GmbH. The product was invented by Hans Mandl and Rudolf Haindl in 1995, and was designed to replace artificial emulsifiers and stabilizers by blending with liquids such as alcohol or vinegar; it also emulsifies with oil. In QimiQ, gelatine is already included, so for certain recipes, there is no need to soak gelatine sheets in liquid and then add them. QimiQ cannot be over-whipped like conventional whipping cream. It is stable when exposed to heat or mixed with acids or alcohol, and thus can be used in food products where milk products cannot be used.
Pastry Chefs from Elon University, Georgetown University, Wake Forest University, High Point University and University of Rochester attended this event along with Chef Matthew.
Learning about QimiQ Whip from Chef Aaron
Learning savory applications from Chef Bryan
