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Home / Flavor Forecast Webcast
Join our team of flavor pros for a virtual “taste” of 10 inspiring pairings and key trends that will define the year ahead.

McCormick teamed up with an esteemed group of top chefs, popular food bloggers and other culinary authorities in the United States and Europe to identify this year’s influential flavor combinations.

The expert panel, including Kevan Vetter, Richard Blais (@richardblais) and Rachal Rappaport (@coconutlime), will highlight the top 10 flavor pairings and key trends that are poised to shape the way we eat in the year ahead – including recipe ideas to experience the flavors.

Click here to learn about the 2010 Flavor Forecast.

Richard Blais

Owner, Trail Blais and Creative Director, Flip, Atlanta

Chef Richard Blais has worked with the world's most respected chefs, including Thomas Keller, Ferran Adria and Daniel Boulud, and has studied in world-class restaurants like Chez Panisse and El Bulli. Trail-Blais, Richard's creative consulting company, focuses on concept and product development and ideation. Trail-Blais' most recent project is a modern hamburger concept called 'Flip' which has opened in midtown Atlanta and Birmingham to stellar reviews Blais is actively involved in innovative ideation, product sponsorship and team motivation for major companies around the globe.

Rachel Rappaport

Food Blogger and Recipe Developer, Coconut & Lime, Baltimore

Rachel Rappaport started the award winning food blog Coconut & Lime in 2004 to share recipes with her friends. In the years since it has grown into a respected source of original, inventive recipes with fans all over the world. MSN’s Delish.com named Coconut & Lime one of the top 50 food blogs in the world. Following the success of her blog, Rachel has become a popular recipe developer, food writer and commentator whose recipes and thoughts have appeared in a wide range of online and print publications, webcasts, television and radio.

Kevan Vetter

Executive Chef, McCormick & Co.

Kevan Vetter is corporate executive chef and manager of culinary development at the McCormick Technical Innovation Center, in Hunt Valley, Md. He has more than 20 years’ experience in the culinary world, and has worked at a variety of venues, including universities, catering firms and white tablecloth restaurants. Chef Vetter is currently conducting a series of flavor education and cooking demonstrations for Cooking Light Magazine’s Supper Club events nationwide. He received his culinary degree in 1990 from Baltimore's International Culinary College and is a member of the American Culinary Federation, Research Chef’s Association, the Institute of Food Technologists and International Corporate Chefs Association.

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