Teaching flavors and cuisines from umami to charcuterie trays

FEATURES

Blowing palate doors off hinges, breaking stigmas along the way: Instructors teaching umami from a scientific view can alter students’ flavor awareness forever.

Versatile curries open students to Indian cuisine: Learning to layer flavors and textures introduces students to the complexity of Indian cuisine.

COLUMNS

Think Tank: Leaders and mentors inspire others to dream, learn and do more. It is culinary education’s missing link.

Guest Columnist Dr. Jennifer Denlinger: Actively encourage students to participate in and create food waste reduction concepts. Learn about Valencia College’s Initiative to Reduce Food Waste.

50 Minute Classroom: Building a better charcuterie board. Instruct students on balancing flavor, texture and variety on charcuterie boards and garnishes.

BREAKING NEWS

2022 James Beard Awards: New criteria for more accessibility.

DID YOU KNOW?

Grab your headphones for 30 plus culinary conversations on CAFÉ Talks podcast.

Listen to all 34 interviews on CAFÉ Talks podcasts and learn from foodservice experts including a food historian, flavorist, numerous chefs and restauranteurs, pastry artists, bread artisan, product developer, coffee entrepreneur, JBF award winners and more. These bi-weekly 45-minute discussions are informative and entertaining. Podcasts hosted by CAFÉ’s Paul Sorgule and sponsored by ATP, Mercer Culinary and Rational. Click here for a complete listing and to become a subscriber.

Here’s a plan to add CAFÉ Talks to the culinary classroom – a lesson plan that is. Click here to view a lesson plan on how to teach flavors in the classroom based on episode eight, “Name that Flavor” with food scientist and flavorist Dolf DeRovir.

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