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Cooking Like a Chef: Intro to Flavor Building

In this flex course, your student will be introduced to flavor building. Your student will also be introduced to 4 flavor profiles and learn about seasonings, spices, herbs and flavorings.
Athalia Lyons
Average rating:
5.0
Number of reviews:
(94)
Star Educator
Class

What's included

0 pre-recorded lessons
4 weeks
of teacher support
1 year access
to the content

Class Experience

A great flavor is a signature of great cooking skills! Being able to season, adjust and enhance flavor is a skill that takes know how, practice and experience. 

In this 4 week course, your student will learn how to build flavor in any dish they cook or design themselves. Your student will also practice those skills in class while creating 4 different dishes using 4 flavor profiles. These dishes will be recognizable to your student but showcase main ingredients used in each flavor profile. 

I strongly recommend Cook Like A Chef : Knife Skills as a pre-requisite to this class if your student does not have proper knife techniques. Like Building Flavor, being able to use a knife well in the kitchen is a building block for success in these classes. This class will not teach knife skills and your student will need knowledge of basic cuts and the language in order to feel confident in class.

Your student will be provided with a class video and cooking videos for each week. We will learn in theory, and then we will learn in practice by preparing a dish that heavily depends on exploring these 4 flavor profiles. 

Week 1:  What is a Flavor Profile? General Concepts of Flavor Building. ( Italian Flavor Profile: Pizza Margherita)
Week 2: Classic Flavor Profiles, Seasoning, Flavoring. ( Asian Flavor Profile: Sweet and Sour Chicken)
Week 3: Using Herbs and Spices. ( Mexican Flavor Profile: Shrimp Taco's with Cilantro Lime Slaw)
Week 4: How ingredients define different cuisines. How do you build or create a recipe on the fly. ( Indian Flavor Profile: Curried Chicken)

By the end of this class your student would have learned:
1. How to build flavor into their dish.
2. More knowledge about popular flavor profiles.
3. How Chefs can build or create a recipe on the fly.
5. Tried 4 new recipes using their new skills. 
6. Know the difference between spice and herbs.

This is an interactive class and your student will be cutting and cooking right along with me using my original class videos.  I will demonstrate step by step, making sure we move along together through completing the recipe. I will have one camera that is dedicated just to the work station so your student can see exactly what is taking place. Your student will be able to ask questions and message me if they run into any problems along the way. 

If your student has any allergies, please contact me and I would be happy to provide you with a recipe with substitutions. This also applies to students that wish to join the class but may need vegetarian friendly substitutions. I have personally followed a vegetarian diet for many years and will be happy to make sure your student feels included. 

This is a cooking class. We will use the stove, oven, knives and other household kitchen items. Parental supervision is recommended.
Learning Goals
1. How to build flavor into their dish.
2. More knowledge about popular flavor profiles.
3. How Chefs can build or create a recipe on the fly.
5. Tried 4 new recipes using their new skills. 
6. Know the difference between spice and herbs.
learning goal

Other Details

Parental Guidance
This is a cooking class. We will use the stove, oven, knives and other household kitchen items. Parental supervision is recommended. If your student has any allergies, please contact me and I would be happy to provide you with a recipe with substitutions. This also applies to students that wish to join the class but may need vegetarian friendly substitutions. I have personally followed a vegetarian diet for many years and will be happy to make sure your student feels included.
Supply List
The recipe that will be posted each week will also contain a supply list. The supply list will list everything your student needs to have in place before class starts. For example, gathering ingredients, bowls, baking dishes, measuring cups etc. Usually these items are already in your kitchen. This is called Mise En Place and I would list this on each recipe for class.
External Resources
In addition to the Outschool classroom, this class uses:
  • Youtube
Joined July, 2022
5.0
94reviews
Star Educator
Profile
Teacher expertise and credentials
Bachelor's Degree in Psychology from Virginia Commonwealth University, Richmond, Virginia
Associate's Degree from Le Cordon Bleu College of Culinary Arts, Miramar, Florida
My second degree is in Culinary Arts (my first degree is Psychology), and I graduated from Le Cordon Bleu Miami. Since graduation, some of my industry experience includes cooking at a Disney Resort as well as Catering for Aramark. I have also owned my own catering and cake business. I have taught cooking and baking classes to both adults and kids online and in person.  

I am so excited to be able to share my knowledge and look forward to seeing your student in class! 

Reviews

Self-Paced Class
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$20

weekly or $80 for all content
1 pre-recorded lesson
4 weeks of teacher support
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1 year of access to the content

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Ages: 9-14

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