Chef's Blog

August 2, 2015

MORE UMAMI, LESS SALT!

from Chef George Sideras

Taste and flavor have a complex and dynamic interrelation. On one hand, we can view it as a mere chemical reaction, yet it’s so much more than this. We can understand the biological functions of the tasting mechanism but flavor is a complex interaction of social, emotional, and cultural experiences.

I’ve recently embarked on a presentation that explores how the science of taste and the experience of flavor meet. It features a series of tastings designed to highlight and illustrate basic concepts of flavor and its relationship to salt. It’s the veritable ‘Triumvirate of Flavor’, more or less a three legged approach to developing a successful sodium reduction program, proper culinary techniques, quality ingredients, and flavor layering to enhance and improve quality to help increase customer satisfaction.

I hope to share it with you soon!

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