About
Do you taste as you cook? Learn about three components of taste - seasoning, flavoring, and texture. Tasting is something we do everyday, practically without thinking; but it’s also something you can spend a lifetime perfecting.
We all like to find whispers of cherry in our coffee -- or hints of leather in a sip of wine. But the odds are that most of us have a hard time discerning those elusive notes without a little guidance.
Although this class won’t make you an oenophile overnight, it will help you identify some key categories in flavor, understand what role seasoning plays in the cooking process, and learn how to add texture to enhance the experience. The goal is help you develop a habit of tasting as you go – and to use that to make cooking a fun and creative process.
Goals:
Students will learn about the following through discussion, demonstration, and hands-on cooking:
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Explore the difference between taste and flavor
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The role of salt and acid
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How to navigate and use a flavor wheel
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Experiment with tasting
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Discuss the importance of texture on the overall tasting experience
Foundation Series Overview:
This class is part of the Culinary Foundation series. Each standalone class covers a different fundamental cooking concept, zeroes in on the theory behind culinary methods, and applies that knowledge to the cooking process. By focusing on the "why" and "how" of core techniques, you can gain overall confidence in the kitchen - and make some delicious food along the way.
Details:
- Registration closes Thursday, Feb. 16.
- A $20 materials fee is included in the cost of the class.
- To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
- Please click here for BARN's current COVID-19 health & safety protocols.
- BARN is committed to accessibility. Tuition Assistance is available - click here to fill out the simple application before registering for a class. For those who might need physical assistance, please learn about BARN's Companion Program here.
Instructor
Chris West is a tech industry veteran who took a step back from corporate life and started a journey that would lead deep into the wild, wonderful world of culinary arts. He found his way to the Seattle Culinary Academy (SCA) where his passion for cooking bloomed. His love of science blended perfectly with the school’s strong focus on culinary theory and this kindled a fire that still burns today.
Since graduating from culinary school, Chris worked as an instructor for SCA and Seattle Public Schools, spent many years working as a culinary tutor, worked the line in a hip Seattle restaurant, and volunteered for many high-minded culinary endeavors.
In 2021, Chris moved to Bainbridge from Ballard with his wife, Kerry, and The Horde (many cats and dogs). His other favorite things include tending the garden, smoking meats, curing fish, fermenting veggies, rolling pasta, and exploring hidden island trails.
