Follow the latest news and articles from the world of gastronomy, culinary arts, and international master chefs.
106 published items
An IUOAMC practical reference for standard recipes: preparation and cooking yield, purchasing quantities, portion cost and evidence-based production review.
Read articleA comprehensive reference to the Culinary Arts and Kitchen Management Diploma: all subjects, core chapters, practical work, pass requirements, result calcu...
Read articleAhmad Issam Maadarani celebrates IUOAMC judges, members and learners taking part in the Saudi Culinary Challenge, with membership records, accreditation re...
Read articleAhmad Issam Maadarani proposes testing whether standardized bite composition improves repeatability when judging a multi-component dish. The article specif...
Read articleAhmad Issam Maadarani proposes an ethical and procedural framework linking independence to disclosure, individual records and structured discussion. It is...
Read articleAhmad Issam Maadarani examines information arriving before the bite, distinguishing blind product assessment from an explicitly described dining experience...
Read articleAhmad Issam Maadarani treats a bite as an evolving eating process rather than a sample retaining its initial structure. He proposes stage-based description...
Read articleAhmad Issam Maadarani treats the assessor as a participant whose condition can change during a session. He distinguishes intensity, liking and difficulty p...
Read articleAhmad Issam Maadarani separates odour–taste congruence, sensory intensity and liking. He proposes comparisons that test each combination’s specific effect,...
Read articleAhmad Issam Maadarani examines crispness as an experience involving fracture, sound and oral sensation. He separates product sound, background noise and te...
Read articleAhmad Issam Maadarani ties texture descriptors to the action revealing them: pressure, fracture, movement or chewing. He proposes evaluating texture throug...
Read articleAhmad Issam Maadarani unpacks “rich” into chemical sensation, resistance to movement, lubrication and lingering mouth coating. He proposes a more precise d...
Read article
