{"id":16503,"date":"2023-09-11T07:00:18","date_gmt":"2023-09-11T12:00:18","guid":{"rendered":"https:\/\/www.escoffier.edu\/?p=16503"},"modified":"2024-09-17T19:16:54","modified_gmt":"2024-09-18T00:16:54","slug":"how-culinary-students-explore-flavor-profiles","status":"publish","type":"post","link":"https:\/\/www.escoffier.edu\/blog\/culinary-arts\/how-culinary-students-explore-flavor-profiles\/","title":{"rendered":"How Culinary Students Explore Flavor Profiles"},"content":{"rendered":"<p><em><strong>Listen to This Article:<\/strong><\/em><\/p>\n<div id=\"elevenlabs-audionative-widget\" data-height=\"90\" data-width=\"100%\" data-frameborder=\"no\" data-scrolling=\"no\" data-publicuserid=\"d443feec80bf8c8f2e009e26dafa4118e6eb9f14056a5516af577c77d4404c4e\" data-playerurl=\"https:\/\/elevenlabs.io\/player\/index.html\" data-projectid=\"7KyrOTjMxSYUt0GASeF1\">Loading the <a href=\"https:\/\/elevenlabs.io\/text-to-speech\" target=\"_blank\" rel=\"noopener\">Elevenlabs Text to Speech<\/a> AudioNative Player&#8230;<\/div>\n<p><script src=\"https:\/\/elevenlabs.io\/player\/audioNativeHelper.js\" type=\"text\/javascript\"><\/script><\/p>\n<p>Everyone\u2014from the home cook to the professional chef\u2014has been there: you sample your almost-completed dish and find something is lacking. The balance just isn\u2019t quite right.<\/p>\n<p>Amateur culinarians can feel stuck, unsure of what to do next.<\/p>\n<p>But cooks and chefs who understand flavor profiles may know exactly what to do.<\/p>\n<p>Maybe you need to add a little more salt. Perhaps a touch of acidity will brighten the flavors. Or the dish might want a bit of rich umami\u2014a sprinkling of nutty, sharp parmesan cheese, or a splash of tangy Worcestershire sauce.<\/p>\n<p>Understanding flavor is key to creating balanced and exciting dishes, and can be the difference between whether your food elicits a \u201c<em>WOW!<\/em>\u201d or a \u201c<em>meh<\/em>\u201d from your guests.<\/p>\n<p>Let\u2019s take a closer look at flavor, the way Escoffier\u2019s Culinary Arts students dive deep into flavor profiles\u2014and why it matters in your culinary career.<\/p>\n<h2>The Parts of the Flavor Profile<\/h2>\n<p>When we talk about flavor, we\u2019re talking about much more than just taste (although that\u2019s an important component!)<\/p>\n<p>What we\u2019re actually talking about is a trifecta of taste, aroma, and mouthfeel. These three factors combine to create the total experience of a dish\u2014in other words, the dish\u2019s flavor profile.<\/p>\n<p>So, what are each of these components?<\/p>\n<h3>Taste<\/h3>\n<p>\u201cTaste\u201d may be what comes to mind first when we think about flavor. There are five primary tastes:<\/p>\n<ul>\n<li>Salty (such as cheeses, sea salt\/kosher salt, or soy sauce)<\/li>\n<li>Sweet (such as sugar, maple syrup, sweet potatoes, or beets)<\/li>\n<li>Sour (such as citrus, vinegars, yogurt, or pickled veggies)<\/li>\n<li>Bitter (such as coffee, grapefruit, beer, or bitter greens like kale and radicchio)<\/li>\n<li>Umami (a loanword from Japanese that roughly translates to \u201cpleasant savoriness,\u201d this taste is found in foods such as bacon, cured meats, fish sauce, or seaweed)<\/li>\n<\/ul>\n<p>The balance of these flavors affects what we taste in unexpected ways. For example, acidity makes you salivate, which helps distribute flavors throughout your mouth, landing on more of your taste buds. That\u2019s why a little acidity\u2014a small squeeze of lemon, a splash of vinegar\u2014can really open up the flavor of a dish.<\/p>\n<p>Salt is another taste that enhances the flavors of just about everything, from umami to sweet. A caramel with a bit of salt on top will actually taste sweeter because of the added salt.<\/p>\n<div id=\"attachment_20432\" style=\"width: 778px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-20432\" class=\"wp-image-20432 size-full\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2021\/12\/Close-up-of-male-chef-plating-a-molecular-dish-768.jpeg\" alt=\"Close-up of male chef plating a molecular dish\" width=\"768\" height=\"511\" srcset=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2021\/12\/Close-up-of-male-chef-plating-a-molecular-dish-768.jpeg 768w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2021\/12\/Close-up-of-male-chef-plating-a-molecular-dish-768-300x200.jpeg 300w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><p id=\"caption-attachment-20432\" class=\"wp-caption-text\">That final pinch of salt can make all the difference to the flavor profile of your dish.<\/p><\/div>\n<p>The prevailing wisdom used to be that different parts of our tongue registered different tastes. Sweet flavors registered on the front of the tongue, bitter on the back, and sour and salty in the middle. But we now know that <a href=\"https:\/\/www.nature.com\/articles\/nature13873\" target=\"_blank\" rel=\"noopener\">taste buds are spread<\/a> all over the tongue, and they can all register all the flavors.<\/p>\n<h3>Aroma<\/h3>\n<p>Aroma, or smell, is a major part of what we taste. Flowery, nutty, or spicy smells create an important part of the overall eating experience. In fact, aroma may <a href=\"https:\/\/flavourjournal.biomedcentral.com\/articles\/10.1186\/s13411-015-0040-2#Fn15\" target=\"_blank\" rel=\"noopener\">play a dominant role<\/a> in our experience of flavor, and food can even seem to taste bland if you\u2019re not able to smell it.<\/p>\n<p>As an example of the powerful effects of aroma, consider vanilla extract. Many of us begged our parents to let us taste that wonderful-smelling liquid when we were kids. But when we did, we were in for a nasty surprise. On its own, it tastes terrible. But when a tiny amount of that potent aroma is added to desserts, it enhances both the flavor and the smell of the baked dish.<\/p>\n<h3>Mouthfeel<\/h3>\n<p>An unpleasant texture can make a dish go from delightful to disgusting. Grainy sauces, tough meat, and watery soups all can ruin the overall flavor of the dish.<\/p>\n<p>The texture and mouthfeel can actually be a major component in how we identify foods! One study showed that young adults of normal weight could only identify <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/0031938478901026\" target=\"_blank\" rel=\"noopener\">about 40%<\/a> of foods when they\u2019d been pureed and strained.<\/p>\n<h2>How Culinary Students Experiment with Flavor Profiles<\/h2>\n<p>Flavor is a highly nuanced phenomenon that depends on a wide variety of factors combining in unique ways\u2014and there is no simple recipe for mastering the balance of tastes, aromas, and textures involved in cooking. Instead, this knowledge will generally only grow through experience, which is exactly how students tackle flavor profiles as they progress through their <a href=\"https:\/\/www.escoffier.edu\/academics\/\">courses at Escoffier<\/a>.<\/p>\n<p>The key is experimentation. No matter how much experience you have, there will be some trial and error. But that\u2019s one of the benefits of <a href=\"https:\/\/www.escoffier.edu\/\">culinary school<\/a>. Students have access to their <a href=\"https:\/\/www.escoffier.edu\/about\/chef-instructors\/\">Chef Instructors<\/a>, who hold a wealth of knowledge about flavor combinations and relationships and can provide advice and direction on how students can improve.<\/p>\n<p>Students are able to explore flavor throughout many parts of the Escoffier curriculum. Menu and recipe development, world cuisines, and the <a href=\"https:\/\/www.escoffier.edu\/academics\/farm-to-table\/\">Farm To Table\u00ae Experience<\/a> are all closely connected to the way we experience flavor.<\/p>\n<p>One of the key tools students can use to help translate what they\u2019re tasting into words is the Escoffier Flavor Wheel. Both on-campus and online students must be able to explain what they\u2019re tasting to their Chef Instructors, so that they can receive feedback. While on-campus students may be reporting to their Chef Instructors verbally, <a href=\"https:\/\/www.escoffier.edu\/blog\/value-of-culinary-education\/how-chef-instructors-evaluate-student-dishes-online\/\">online students<\/a> include their flavor and tasting notes in written summaries of their projects.<\/p>\n\n\t<div class=\"blog-cta\">\n\t\t<div class=\"magnet-row\">\n\t\t\t<div class=\"hide\">\n\t\t\t\t\t\t\t\t\t<img decoding=\"async\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2023\/09\/Culinary-Career-Interests-Survey-cover-page-and-internal-page-screenshots.png\" alt=\"Culinary Career Interests Survey cover page and internal page screenshots\">\n\t\t\t\t\t\t\t<\/div>\n\t\t\t<div>\n\t\t\t\t<h3>Take the Culinary Career Survey<\/h3>\n\t\t\t\t<p class=\"hide\">We\u2019ve compiled a checklist of all of the essential questions into one handy tool: career options, culinary interest surveys, educational opportunities, and more. <\/p>\n\t\t\t\t<div class=\"btn-wrap\">\n\t\t\t\t\t<button class=\"hide\" escoffier-data-layer-push >Download<\/button>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"form\">\n\t\t\t\t\t\t\t<form\n\t\t\tname=\"quick-form-mid\"\n\t\t\taction=\"#process-lead\"\n\t\t\tmethod=\"post\"\n\t\t\tid=\"escoffier-form-p0-f1\"\n\t\t\tclass=\"escoffier-contact general-validation general-js\"\n\t\t\tautocomplete=\"off\">\n\n\t\t\t<input type=\"hidden\" name=\"campus\" value=\"Escoffier Boulder Online\"><input type=\"hidden\" name=\"program\" value=\"Culinary Arts\">\n\t\t\t\t\t\t<div class=\"fields-wrap\">\n\t\t\t\t\t\t<div class=\"fieldset field-firstname\">\n\t\t\t\t\t\t<label for=\"firstname-1\">\n\t\t\t\tFirst Name<span class=\"red\" aria-label=\"required\">*<\/span>\n\t\t\t<\/label>\n\t\t\t\t\t\t<input\n\t\t\t\tid=\"firstname-1\"\n\t\t\t\tname=\"firstname\"\n\t\t\t\ttype=\"text\"\n\t\t\t\tvalue=\"\">\n\t\t<\/div>\n\t\t\t\t<div class=\"fieldset field-lastname\">\n\t\t\t\t\t\t<label for=\"lastname-1\">\n\t\t\t\tLast Name<span class=\"red\" aria-label=\"required\">*<\/span>\n\t\t\t<\/label>\n\t\t\t\t\t\t<input\n\t\t\t\tid=\"lastname-1\"\n\t\t\t\tname=\"lastname\"\n\t\t\t\ttype=\"text\"\n\t\t\t\tvalue=\"\">\n\t\t<\/div>\n\t\t\t\t<div class=\"fieldset field-email\">\n\t\t\t\t\t\t<label for=\"email-1\">\n\t\t\t\tEmail<span class=\"red\" aria-label=\"required\">*<\/span>\n\t\t\t<\/label>\n\t\t\t\t\t\t<input\n\t\t\t\tid=\"email-1\"\n\t\t\t\tname=\"email\"\n\t\t\t\ttype=\"email\"\n\t\t\t\tvalue=\"\">\n\t\t<\/div>\n\t\t\t\t<div class=\"fieldset field-dayphone\">\n\t\t\t\t\t\t<label for=\"intl-tel-1\">\n\t\t\t\tPhone<span class=\"red\" aria-label=\"required\">*<\/span>\n\t\t\t<\/label>\n\t\t\t\t\t\t<input\n\t\t\t\tid=\"intl-tel-1\"\n\t\t\t\tname=\"intl-tel\"\n\t\t\t\ttype=\"tel\"\n\t\t\t\tvalue=\"\">\n\t\t\t<input\n\t\t\t\tid=\"dayphone-1\"\n\t\t\t\tname=\"dayphone\"\n\t\t\t\ttype=\"hidden\"\n\t\t\t\tvalue=\"\"\n\t\t\t\tdata-valid=\"false\">\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\n\t\t\t\n\t\t\t\n\t\t\t\t\t\t<div class=\"submit-wrap\">\n\t\t\t\t<input name=\"submit\" type=\"submit\" value=\"Get the Survey Now\">\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\n\t\t\t\t\t\t<div class=\"disclosure-tooltip\">\n\t\t\t\t<p class=\"tmm-edu-disclosure-text\">By clicking the <span class=\"btn-text\">&#8220;Get the Survey Now&#8221;<\/span> button, I am providing my signature in accordance with the E-Sign Act, and express written consent and agreement to be contacted by, and to receive calls and texts using automated technology and\/or prerecorded calls, and emails from, Auguste Escoffier School of Culinary Arts at the number and email address I provided above, regarding furthering my education and enrolling. 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I further acknowledge that I can opt-out of receiving such calls and texts by calling 888-773-8595, by submitting a request via Escoffier\u2019s <a href=\"https:\/\/www.escoffier.edu\/optout\/\" target=\"_blank\" rel=\"noopener\" aria-label=\"website link to the phone and text opt-out form\">website<\/a>, or by emailing <a href=\"mailto:compliance@escoffier.edu\">compliance@escoffier.edu<\/a>.<\/p>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\n\t\t\t\t\t\t<input type=\"hidden\" name=\"returntourl\" value=\"https:\/\/www.escoffier.edu\/thankyou\/culinarycareerguide_popup\/\">\n\t\t\t<input type=\"hidden\" name=\"redirect\" value=\"https:\/\/www.escoffier.edu\/thankyou\/culinarycareerguide_popup\/\">\n\t\t\t\n\t\t\t\t\t\t<input type=\"hidden\" name=\"lead_source\" value=\"Website - Inline Form\">\n\t\t\t\n\t\t\t\t\t\t<input type=\"hidden\" name=\"lead_category\" value=\"Website\">\n\t\t\t\n\t\t\t<input type=\"hidden\" name=\"gaclientid\">\n\n\t\t<\/form>\n\t\t\t\t\t\t\t<input type=\"hidden\" name=\"button\" value=\"Download\">\n\t\t\t\t\t<input type=\"hidden\" name=\"cta_lead_source\" value=\"Website - Blog Inline\">\n\t\t\t\t\t<input type=\"hidden\" name=\"thanks\" value=\"https:\/\/www.escoffier.edu\/thankyou\/careersurvey\/\">\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\n\t\n<p>The Flavor Wheel breaks down the basic flavor components into more specific tastes, aromas, and textures. Is a sour flavor tangy or acrid? Is a fruity aroma citrusy or berry-like? This shared vocabulary helps students to communicate with their in-person or online Chef Instructors, so that they can hone in on what worked and what needs to be adjusted.<\/p>\n\n\t<div class=\"blog-quote\">\n\t\t<div class=\"the-quote\">\n\t\t\t<div class=\"quotes\">\u201c<\/div>\n\t\t\t\u201cI wanted to chase a passion but also get the best habits I could. Escoffier really kindled that passion. I knew I was getting good habits and techniques instilled there.\u201d*\t\t<\/div>\n\t\t<div class=\"author \">\n\t\t\t\t\t\t\t<div class=\"image\">\n\t\t\t\t\t<img decoding=\"async\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2023\/07\/Shai-Fernandez.png\"\n\t\t\t\t\t     alt=\"Shai Fernandez\"\n\t\t\t\t\t     width=\"150\" height=\"150\">\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"text\">\n\t\t\t\t\t\t\t\t\t<div>\n\t\t\t\t\t\t<strong>Shai Fernandez<\/strong>\n\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tEscoffier Austin Culinary Arts Graduate &amp; Sous Chef, Sheraton Hotels &amp; Resorts\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\n\t\n<p>This can be particularly helpful as students explore how flavor balances are approached in different world cuisines. Thai tom kha gai soup, for example, has a wonderful flavor profile of umami (from mushrooms and fish sauce), sour (from lime and lemongrass), and sweet (from a touch of sugar). It has a fresh aroma from cilantro, and a rich texture from coconut milk.<\/p>\n<p>When trying new cuisines, the Flavor Wheel can help put new tastes and aromas into terms that students are more familiar with.<\/p>\n<p>Flavor also ties into the seasonality of foods, which is discussed during the six-week Farm To Table\u00ae Experience. Fresher produce will have stronger\u2014and often sweeter\u2014flavor. Understanding what\u2019s in season can help students to plan menus, and to be prepared to tweak recipes. For example, if you\u2019re making a gazpacho outside of tomato season, you may need to add more seasoning to compensate for less flavorful tomatoes.<\/p>\n\n\t<div class=\"blog-quote\">\n\t\t<div class=\"the-quote\">\n\t\t\t<div class=\"quotes\">\u201c<\/div>\n\t\t\t\u201c[My Regional Cuisines Chef Instructor] gave me the most feedback in terms of what flavors to look for. He pushed me out of my comfort zone to play with flavors that I typically wouldn\u2019t use. He got me to step away from the Caribbean spices I\u2019m used to, and focus more on the other spices that are available. So I appreciate that, because that\u2019s helped with how I cook now.\u201d*\t\t<\/div>\n\t\t<div class=\"author \">\n\t\t\t\t\t\t\t<div class=\"image\">\n\t\t\t\t\t<img decoding=\"async\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2020\/09\/Nahika-Hillery-scaled-e1600704680286.jpg\"\n\t\t\t\t\t     alt=\"Nahika Hillery\"\n\t\t\t\t\t     width=\"150\" height=\"150\">\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"text\">\n\t\t\t\t\t\t\t\t\t<div>\n\t\t\t\t\t\t<strong>Nahika Hillery<\/strong>\n\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tCulinary Arts Graduate and Chef\/Owner of Krey\u00f2l Korner Caribbean Cuisine\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\n\t\n<h2>Understanding Flavor Profiles Can Help Your Career<\/h2>\n<p>As a culinary professional, a strong understanding of flavor is <em>everything<\/em>. Whether or not you thoroughly understand how to create and manipulate flavors can be the difference between whether a guest recommends your restaurant to all their friends, or never comes back again. It\u2019s also vital that you\u2019re able to communicate about flavor to other staff in the kitchen, so that everyone involved is able to prepare your dishes to the same high standard.<\/p>\n<div id=\"attachment_20933\" style=\"width: 778px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-20933\" class=\"wp-image-20933 size-full\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2019\/10\/Chef-using-a-spoon-to-pour-sauce-over-a-plate-of-food-768.jpg\" alt=\"Chef using a spoon to pour sauce over a plate of food\" width=\"768\" height=\"512\" srcset=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2019\/10\/Chef-using-a-spoon-to-pour-sauce-over-a-plate-of-food-768.jpg 768w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2019\/10\/Chef-using-a-spoon-to-pour-sauce-over-a-plate-of-food-768-300x200.jpg 300w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><p id=\"caption-attachment-20933\" class=\"wp-caption-text\">A professional chef should be able to create flavorful dishes, and prepare them the same way every time.<\/p><\/div>\n<p>Understanding flavor profiles is important in other culinary professions, too. For example, a <a href=\"https:\/\/www.escoffier.edu\/blog\/culinary-pastry-careers\/how-to-become-a-food-critic\/\">food critic<\/a> must be able to write about the nuances of all the dishes they try, while a <a href=\"https:\/\/www.escoffier.edu\/blog\/food-entrepreneurship\/how-to-become-a-foodie-influencer\/\">food influencer<\/a> should know how to talk about them in a way their audience will find engaging. If you\u2019re a <a href=\"https:\/\/www.escoffier.edu\/blog\/culinary-pastry-careers\/alternative-culinary-careers-recipe-developer\/\">recipe developer<\/a>, you\u2019ll likely spend most of your days tinkering with tiny details of flavor profiles in order to create just the right combination.<\/p>\n<p>And no matter what food career you may be in, a strong understanding of flavor will help you keep up with <a href=\"https:\/\/www.escoffier.edu\/blog\/world-food-drink\/culinary-trends-that-are-shaping-the-food-industry\/\">food trends<\/a>, which can help you stay current with changes in the culinary industry.<\/p>\n<h2>Flavor Is Everywhere!<\/h2>\n<p>Once culinarians understand the basics of flavor profiles, they can start to understand why certain combinations work\u2014from the classic sweet-and-salty peanut butter and jelly to the complex <a href=\"https:\/\/www.escoffier.edu\/blog\/recipes\/some-souper-recipes-from-escoffier-chef-instructors\/\">tom kha gai<\/a>.<\/p>\n<p>You don\u2019t have to attend culinary school to start experimenting with flavor. But if you want to dive deep\u2014and especially if you\u2019re considering a culinary career\u2014pursuing a degree or diploma at Escoffier\u2019s campuses in <a href=\"https:\/\/www.escoffier.edu\/about\/campuses\/austin\/\">Austin<\/a> or <a href=\"https:\/\/www.escoffier.edu\/about\/campuses\/boulder\/\">Boulder<\/a>, or through <a href=\"https:\/\/www.escoffier.edu\/academics\/culinary-arts-online\/\">online culinary school<\/a>, can be a great place to start!<\/p>\n\t\n\t<h3 class=\"additional-articles-heading\"> IF YOU FOUND THAT ARTICLE INTERESTING, HERE ARE A FEW MORE YOU MAY LIKE:<\/h3>\n\n\t\n<ul>\n<li><a href=\"https:\/\/www.escoffier.edu\/blog\/world-food-drink\/worlds-most-expensive-foods\/\">World\u2019s Most Expensive Foods: 10 of the Priciest Ingredients on the Planet<\/a><\/li>\n<li><a href=\"https:\/\/www.escoffier.edu\/blog\/value-of-culinary-education\/5-transferable-skills-you-can-learn-in-culinary-schools\/\">Five Culinary Skills You Can Take With You Wherever You Go<\/a><\/li>\n<li><a href=\"https:\/\/www.escoffier.edu\/blog\/culinary-arts\/8-knife-cuts-every-professional-cook-should-know\/\">Knife Skills Classes: 8 Knife Cuts Every Professional Cook Should Know<\/a><\/li>\n<\/ul>\n\t\n\t<div class=\"shortcode-blog-disclosure\">\n<em>This article was originally published on September 23, 2020, and has since been updated.<\/em><\/p>\n<p><em>*Information may not reflect every student\u2019s experience. Results and outcomes may be based on several factors, such as geographical region or previous experience.<\/em><br \/>\n<\/div>\n\n\t\n","protected":false},"excerpt":{"rendered":"<p>Flavor is a complex combination of taste, aroma, and texture. Learn how culinary students explore flavor profiles!<\/p>\n","protected":false},"author":23,"featured_media":22402,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[25],"tags":[1304,1290,885,1207],"class_list":["post-16503","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culinary-arts","tag-academic-success","tag-accredited-culinary-school","tag-chef-instructor","tag-menu-development"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How Culinary Students Explore Flavor Profiles - Escoffier<\/title>\n<meta name=\"description\" content=\"Flavor is a complex combination of taste, aroma, and texture. 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