The Building Blocks of Flavor

Ever wonder why food at restaurants just seems to pop with flavor? Chef Vanessa is here to teach you why. We'll talk through the effects of salt, fat and acid and how professional chefs use each as a foundation for building flavor. We'll use these principles while cooking some soy brined chicken with a stone fruit and cucumber grain salad. In class we will focus not just on the how’s of cooking dishes but also on the why’s, so you can leave class more knowledgeable and ready to tackle the dish again on your own any time! There will also be a live chat that will allow you to ask questions as we go so that you can truly understand the processes being used. Local to Cincinnati? Get your ingredients delivered to your home! Send me a message and I'll help coordinate.