Tasting Awards jury
Bio
Research scientist at the CNRS (French National Center for Scientific Research) in Paris, with a master degree in Physics and a Ph.D in molecular biology, Lavelle works at the Communication Science Institute, dedicated to food studies. He is the author of more than 50 research papers and book chapters and co-authored several scholar and professional books on cooking skills and technology. Lavelle is also an instructor for many culinary schools such as Le Cordon Bleu to introduce advanced Studies in Taste, Gastronomy, the Art of Fine Dining, multidisciplinary programmes that encompasses many facets of the world of gastronomy. Thanks to his specific skills, Lavelle is known to be a key asset in the international tasting competitions.