Good morning Usman!
It's been a long time since I shared a sneak peek of new materials, but that changes today!
Don't miss the post The Science of Flavor, which features fantastic information and research from Chef Robert N. Corey, MBA, AOS, CEC, EWS and me, Judy Doherty, PC II, AOS, BS. It covers the ways flavor differs from taste, the basic tastes, sensory analysis, and ways to balance taste. It also has a never-before-seen handout!
How will you use this amazing resource?
Judy Doherty, PC II, AOS, BS
Chef, Publisher, and Founder
Food and Health Communications, Inc.
My team and I will personally respond to your questions or comments! Reach out to us by replying to this email or by calling 800-462-2352.
PS: This post is an excerpt from the already-popular course The Science of Flavor. It's fun, short, and quite engaging. Plus, what you learn in class will help make you a better presenter, chef, and educator.
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