Larrian Gillespie MD has followed her passion for artisanal culinary experiences by holding certifications from the French Pastry School, Chicago, La Varenne, Paris, Le Centre de Formations D’Alain Ducasse, Paris, France, Cal Poly San Luis Obispo as an artisanal cheese maker, private studies with Max McCalman, the acclaimed Maître Fromager of the Guilde Internationale de Fromagers, Saint Uguzon, and from the Academie Opus Casseus, St Haon le Chatel, France as a French artisanal cheese maker and cheesemonger under the tutelage of Hervé and Laurent Mons. She is a member of ONAOO, Imperia, Italy (Olive Oil), the International Association of Culinary Professionals, the American Cheese Society, the United States Bartenders Guild, American Institute of Wine and Food and the Acoustical Society of America. In addition, Larrian has studied extensively in chocolate with several Meilleur Ouvrier de France (M.O.F.) and World Pastry Champions.
She is the CEO of Culinary Science Industries, Addiction Mixology and Culinary Sonic Instruments in Beverly Hills. She has taught seminars at the Portland Cocktail Week, Golden State of Cocktails, Nightclub and Bar Show, Tales of the Cocktail,International Farm to Table conference and Catersource. Larrian, a UCLA trained urologic surgeon, is the author of more than 10 scientific articles, four chapters in medical textbooks, and is the inventor of four pharmaceutical patents on angiogenesis, and pending ones in sonochemistry, software and innovative food concepts. She is a recognized nutritional expert, author of nine popular books on health and nutrition and has appeared on Good Morning America, CNN and many other national programs.
Her career choice was featured as the cover story in Parade Magazine and she has served on the advisory board of SHAPE Magazine, Current Topics in Urology and several major publishing imprints on health issues. Her interests and expertise in pharmacology, gastrophysics, modernist cuisine and flavor synergy has placed her as one of the most sought-after consultants in the culinary world.
The Pharmacology of Flavor™
Flavor and mood are tied to the same receptor, meaning taste and aroma can either elevate and enhance a guest’s experience or completely ruin their time at your establishment. Larrian Gillespie, M.D. will walk you through the stimulating fields of taste neurology, gastrophysics and sonochemistry in order to better understand the relationship between flavor synergy, ingredients, the brain and delivering pleasure to your guests through flavors.
“Why we eat and drink what we do originates in the mind rather than the palate,” said Dr. Gillespie. “Understanding how to manipulate our moods through flavor could prove to be the key to succeeding in changing our diets where other nutritional interventions have failed.”
Cooking goes beyond creating unique drinks and dishes. Learn about the interplay between color, texture, sound, shapes and how it affects our perception of flavor and its impact on our health and wellness.
In addition, Dr. Gillespie will discuss:
- Using sonochemistry to destroy residual bacteria, mold and yeast in beverages and food
- How to make alcohol impervious to oxygen damage and give it a longer shelf life
- Sonochemistry, one of the hottest new research fields in mixology
- Superior ways of performing extractions, fat washing and seamless powder blending
- The four keys to fracturing a cellular membrane to improve extraction
- Why understanding agonist drug therapy can lead to flavor-addicting recipes
Larrian conducts flavor-pairing related corporate and private seminars, training and speaking engagements, as well as consulting services for retailers and restaurants.
Contact Larrian here.
Responses to Dr. Gillespie’s lectures
“The most revolutionary way of considering flavor I have encountered yet”
Jabriel Donohue, President Oregon’s Bartender Guild, Head bartender River Pig Saloon
“Utterly phenominal presentation. I sit through them and give them for a living and this has blown them out of the water. I learned and laughed the whole time. Thank you!”
Leslie Merinoff, The Noble Experiment, New York
“Very informative and has peaked my interest in flavors and ways to enhance them, thus making my cocktails craveable as well as pretty darn delicious.”
Maurice Brooks, Reed and Greenough, San Franciscio
“Dr. Gillespie is awesome! Topic is fascinating – delivery concise and not too cerebral or self-serving.”
“Fascinating topic and speaker. Visually stimulating, engaging presentation. Get her back next year.”
Average Score: 5/5
“Larrian is a great speaker. She really understands women’s issues and can translate “doctor talk” into language anyone can understand. I’ve learned a lot from her.”
Cher, Academy Award Winning Actress and Grammy Winner
“I found Larrian to be fully engaged in her cheese studies and able to easily grasp the concepts of cheese making, ripening, nutrition, safety concerns, as well as wine pairing principles. Her background knowledge and enthusiasm for the subject matter made her the best type of student one could wish for: one that could pick up a topic then add thoughtful analysis.”
Max McCalman, MaxVol Inc
“Larrian’s medical training and long experience brings a fascinating depth of experience to her work in the culinary world. She is expertly conversant with the phenomenon of taste at a molecular level, and her work in cheese, jams, wine, mixology, and recipe development are an excellent outlet for her wide interests. She’s an engaging and articulate speaker whose enthusiasm knows no bounds!”
Susan Sturman Director, Anglophone Program at Academie Opus Caseus, (learning the work of cheese at MonS Fromager-Affineur)
“En ce mois de mai 2014, nous avons eu encore plus de soleil que d’habitude avec la présence de Larrian pour notre cours ! Larrian s’est particulièrement illustrée dans ses compétences d’expertise sensorielle des fromages. Sa formation initiale l’aide aujourd’hui également à comprendre et lire les subtilités du goût des fromages !!”
(“This past May 2014, we had more sunshine than usual with the presence of Larrian in our course! Larrian has particularly celebrated expertise in the area of sensory analysis in cheese. Her background training contributes to her current ability to read and understand the subtleties of cheese flavors!”)
Laurent Mons, MonS Fromager-Affineur, St Haon le Chalet, France
“I met Larrian the first time during an Olive Oil Tasting Course held by ONAOO ( National Olive Oil Taster Organization ) in Imperia ( Italy ) in 2013. She immediately drew my attention for her deep interest in the topic, both from the sensory point of view and the theoretical aspects behind the “practical” topics. In particular, she showed her interest in all the nutritional aspects and implications thanks to her medical background and expertise.
ONAOO and I are co-operating with Larrian in supporting her researches on some nutritional aspect and dietary outcome from Olive Oil consumption, for the sensory analyses of the oils under investigation.”
Mauro Amelio, Professor, ONAOO