Introduction

Instructors:

Chef Robert N. Corey, MBA, AOS, CEC, EWS

Judy Doherty, PC II, AOS, BS

Overview: What You Will Learn and Why It's Important

This course takes a two-pronged approach to taste and the cooking experience: the science of flavor, and how the world of flavor works.

As a chef or health specialist or nutrition educator, it's important to understand the science of taste. Why do some people taste things differently from others? And what flavors do we taste? How do you mix them? Once you've addressed those concepts, it's time to tackle terroir for a better understanding about why flavors are mixed and used in the world.

With a combination of narrated videos and exhaustively-researched text, this course is perfect for anyone who works with food, flavor, menus, and nutrition.

A Note About Your Instructors:

This class will be guided by Chef Robert Corey, a graduate of the Culinary Institute of America and Johnson and Wales University. He has worked at the French Laundry, in his own business, and as an instructor at Johnson and Wales University.

Chef Judy Doherty got her first food service job at 15, was accepted to the Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. She was an executive pastry chef for Hyatt Resorts for over 8 years. She holds a Bachelor of Science degree with Summa Cum Laude distinction from Johnson and Wales University and is now at the helm of Food and Health Communications Inc.

With their combined expertise, we will learn the basic foundations of taste and flavor along with how to make our dishes better, whether we are cooking for ourselves, our families, our clients, a restaurant, or in a cooking demonstration.