This immersive 2.5-hour intensive is designed for the home chef ready to move beyond execution into the realm of composition—where flavor, texture, and visual design are treated not as instinct, but as deliberate craft. Building on the fundamentals of Culinary Techniques I, this session introduces the language and structure of flavor the way it’s taught in professional kitchens. Students will explore the five core tastes—salt, fat, acid, sweet, and umami—and learn how to balance them with purpose. Through tasting exercises and hands-on practice, you’ll develop a sharper palate and begin to understand how contrast and complementary flavors can be used to create depth, tension, and harmony in every bite.
From there, we’ll move into the tactile world of texture—where the crispness of a tuile, the silkiness of a puree, or the chew of a perfectly cooked grain can transform a dish. You’ll explore how sensations like spice, heat, coolness, and tingling activate the palate and amplify flavor. We’ll examine the architecture of sensation and learn how to build a dish that is as compelling to eat as it is to taste.
The final portion of the course focuses on the art of plating. You’ll learn to apply classic design principles—negative space, balance, movement, color theory, and focal point—so that each plate is both functional and beautiful. Through demonstration and guided practice, we’ll show you how to plate with intention, using the visual language of fine dining to express your culinary voice.
By the end of class, you won’t just be cooking—you’ll be composing. You’ll leave with the confidence and technique to transform ingredients into thoughtful, elevated dishes with clarity, purpose, and personal style.