FOR IMMEDIATE RELEASE

New York, July 11th, 2023 –  Sharing a meal with loved ones is a cherished experience as we connect and bond over food and drinks. However, not everyone how we perceive taste, flavor, and aroma in the same way. varies. Individuals with taste and smell impairments, ranging from temporary seasonal allergies to chronic sensory disorders, may struggle to enjoy meals, and oftentimes end up suffering in silence.

Awareness of smell and taste loss was amplified by the global COVID-19 pandemic, when smell loss emerged as a cardinal symptom of the virus. The World Health Organization reports that there have now been more than 768 million cases of the virus worldwide. While smell or taste loss associated with the virus has resolved for most people, some 27 million people worldwide still grapple with this chemosensory loss. Recognizing the importance of addressing this issue, The World Taste & Smell Association will host an inaugural #DeliciousForAll Culinary Challenge to help spread joy and offer inspiration in preparation for the upcoming season of gathering together for the holidays. In collaboration with an alliance of scientists, the World Taste & Smell Association's Coalition of Culinary Experts (CCE) with judges that include globally renowned triple-starred Michelin chef Kyle Connaughton, "MasterChef" winner Dara Yu, Certified Master Chef Rich Rosendale, Asia's 50 Best Bars' winners Odd Strandbakken and Alyssa Heid of Four Season Hotels, Derek Brown (Champion of zero-proof drinks,) and more, this challenge aims to raise awareness and offer solutions that foster a more pleasurable dining experience for all. Join us in this groundbreaking initiative as we celebrate the power of taste and smell and create unforgettable delicious culinary moments.

“The driving force and vision behind this competition is to build focus and understanding around how the senses each contribute to the pleasure of eating and drinking. Our mission is to create an inclusive culinary landscape catering to all, including those with taste and smell impairments,” shares Certified Master Chef Brad Barnes, #DeliciousForAll Chairman, and Certified Master Chef. “We invite you to join us on this flavorful journey, celebrating culinary views of all perspectives  as we search for multi-sensory delectable recipes that everyone can enjoy and find delicious and savor, regardless of their sensory abilities.”

Background:

Taste and smell impairments affect many more people than we often realize. The COVID-19 pandemic has drawn attention to these disorders, with more than 27 million people and over 15 million individuals worldwide now experiencing long-term smell or taste dysfunction due to the virus. expected to experience a taste or smell disorder lasting at least six months due to the virus. This figure is in addition to the estimated 5% of the population already suffering from smell dysfunctions caused by factors such as brain injuries, other diseases, or reactions to drugs or chemical exposure.

The Challenge:

The #DeliciousForAll Culinary Challenge aims to raise awareness of taste and smell impairments while inspiring our community of passionate food enthusiasts, home cooks, and professional chefs to create and share recipes anyone can enjoy. We're seeking creative mouth-watering, multi-sensory dishes that are "delicious for all," catering to those with sensory or dietary restrictions. This challenge is open to everyone, from hobbyists to professionals.

What is Delicious?

Deliciousness is a subjective concept, often associated with enjoying a meal. However, we also use the term to describe other hedonistic experiences, as there is a scientific basis for the sensations we feel when all our senses are engaged and stimulated. And eating is certainly a multi-sensory experience encompassing not only presentation, fragrance, taste and smell, but sight, sound, texture, and more.

The #DeliciousForAll Culinary Challenge is open to individuals aged 18 or older in the United States. Entries submissions should fall within one of the following categories: Savory Bite/Dish, Sweet Treat, or Beverage. Generous cash prizes, mentorship from industry professionals, and opportunities for recipe publication and media exposure await the finalists.

Get Involved:

“We invite companies to become sponsors, scientists, and culinary professionals to join as judges, and individuals suffering from chemosensory impairments to assist in contributing as well as judging the recipes. Volunteers are also needed to help produce this exciting and important event.  

By joining us, you'll contribute to a vital initiative to create an inclusive culinary landscape for everyone. Together, we can make a difference,” Barnes concludes. 

The #DeliciousForAll Culinary Challenge is open to individuals aged 18 or older in the United States. Entries submissions should fall within one of the following categories: Savory Bite/Dish, Sweet Treat, or Beverage. Generous cash prizes, mentorship from industry professionals, and opportunities for recipe publication and media exposure await the finalists.

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Contact:

Mindy Yang, Chief Engagement Engagement Officer
Email:  Mindy@WTSDA.org

About the World Taste & Smell Association:

The World Taste & Smell Association, a global, non-profit 501c3 association, was founded during the pandemic to elevate awareness of the importance of our senses of taste and smell and to support innovators, creators, scientists, and people experiencing taste and/or smell dysfunctions. Through our anchor event, World Taste and Smell Day (celebrated annually on September 14), and other initiatives, our goal is to gather and unite a community of people to celebrate the two senses under a unified umbrella. Find out more at https://www.tasteandsmell.world

The World Taste & Smell Association is a leading 501c(3) Nonprofit Organization dedicated to elevating and promoting sensory awareness, innovation, and improving public health. Visit TasteAndSmell.World for more information.

About Brad Barnes:

Brad Barnes, is a 48-year veteran of the professional kitchen, a Certified Master Chef and President of Pure Food Consulting, He specializes in strategic business development, serving a multitude of food businesses internationally.  

Barnes retired as Senior Director of Consulting and Industry Programs at the Culinary Institute of America in Hyde Park New York in 2022, where he oversaw all non-degree programming for the college including Advanced Professional Training, ProChef Certification as well as All Operational Consulting. He began as Senior Director of Culinary Education in 2008. 

Today Brad works with multinational companies as a strategic food business designer, helping companies bring new products to market and re-energize existing products. He serves as an advisor to his clients to re-envision how they do business on all levels, both tactical and strategic in all areas of the food business world.