teaching taste the most fundamental skill for the successful chef chef christopher koetke executive...
TRANSCRIPT
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Teaching TasteThe Most Fundamental Skill for
the Successful Chef
Chef Christopher Koetke Chef Christopher Koetke Executive DirectorExecutive Director
Kendall College School of Culinary ArtsKendall College School of Culinary Arts
Vice President, Vice President, Laureate International UniversitiesLaureate International UniversitiesCenter for Culinary ExcellenceCenter for Culinary Excellence
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Teaching Taste
• Setting a taste context
• Role of taste
• Taste 101
• Teaching taste
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Do Our Students Taste?
• How we train our children– Johnny– Jean
• And voila—what
should we expect?
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The Role of Taste
• Interpretation of food as:– Safe to eat– Nutritional needs– Define who you are– Delicious to eat--
pleasure
• Quality control
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Taste 101: Visual• Precursor to the chemical /physical appreciation
– Is it safe to eat?– Do I want to eat it?
• Consider color, height, shape
– Color and shape ex.
• What is absurd?• Open kitchens• Action stations
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Taste 101: Hearing
• Can you really hear food?• Bubbles• Crunch• Sizzle• Kitchen sounds
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Taste 101: Olfaction
• First chemical interpretation of food– Is it safe to eat?– Do I want to eat it?
• Two pathways– Nasal– Retronasal
• Alert system
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Taste 101: Olfactory “Taste”
• 20,000 aromas
• Many levels of intensity
• Some very small
• Complexity
• Memory
• Nostril differences
• Social training
• Thermal role
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Taste 101: Taste• Final Chemical Analysis of
food• 5 tastes: sweet, salt, acid,
bitter, umami• The tongue map—taste buds
in the mouth• Super tasters: 25% population
(2/3 women)• Importance of finish
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Taste 101: Texture
• Mouth “feel”
• Thermal
• Particulate
• Slimy, fatty, sticky, etc.
• Spicy
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Taste 101: Other factors
• History and associations
• Social groups
• Religion
• Individual perceptions
and biological differences
• Others??...
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Teaching Taste
• Assessing our assumptions– Assume the students can’t
recognize taste– Assume they have no taste library– Assume that they have no words
for taste– Learn about our own taste,
preferences, and preconceived ideas
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Teaching Taste
• Objective:– Build skills– Build tasting library– Build vocabulary (not with a list)– Build an impulse to taste– Build a control
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Teaching Taste• The basics:
– Ask lots of questions, prod and struggle– Assign words and categorize them– Make students write down words– Have fun! Disarm them– Make sure everyone contributes
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Teaching Taste
• Organized tastings:– Up and down tasting– Redefine a familiar definition/experience– Comparative tastings (start very diverse)– Single tastings (start with familiar, build on
library experiences)
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Teaching Taste
• Non-organized tastings:– Reinforce tastings through curriculum– Take every chance to build library– Do not give answers!– Use the individual experience to teach the group– Use extremes– Use comparative tastings—i.e. the sauce
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Teaching Taste
• TAAT:
– Taste
– Analyze
– Adjust
– Taste
TA
AT
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Teaching Taste
• Advanced techniques:– Complexity
• Maillard reaction• BBQ potato chips• Spicy nacho sauce
– Balance and the circle• Vinaigrette• Sauces
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THANK YOU
Teaching TasteThe Most Fundamental Skill for
the Successful Chef
Chef Christopher Koetke CEC CCE HAAC Chef Christopher Koetke CEC CCE HAAC [email protected]