: Good flavor is the absolute goal of every dish and spices and herbs play an essential role in creating food’s essence. In the early years of civilization, people travelled to the other side of the world to get exotic spices that would enhance their food and that would eventually develop into cultural flavor profiles. Even though we only have to travel to the supermarket to get our spices today, the cultural flavor profiles they built still exist. In this course, students learn how and why spices and herbs have become such an important part of modern cuisine. You’ll learn the differences between salts, how to build flavor, what herbs pair best and how cultures have adopted their own variations on flavor profiles. With this course and the help of a chef mentor, you can discover the wide world of spices and learn how to perfect your skills.
* Explain the principle physiology of the sense of taste and smell.
* Identify factors that can affect perceptions of flavors.
* Describe the differences between spices and herbs.
* Compare and contrast seasonings and flavorings.
* Identify a variety of herbs and spices.
* Describe what herb and spice blends are and their function/d.
* Evaluate quality indicators when selecting herbs and spices.
* Explain how to effectively use herbs, spices, and other flavorings to enhance the natural flavor of food.
* Determine the appropriate times for adding seasoning to ingredients when cooking.
* Understand and explain the concept of building flavors.
* Identify and describe flavored oils and vinegars. List the common flavors found in flavored oils and vinegars.
* Describe the functions of flavored oils and vinegars.
* Explain how using spices and herbs can provide international cuisines.
* Explain what is meant by “adjust the seasoning”:
* List and describe common condiments that can be used to flavor foods.
* Identify types of wines that can be used in cooking.
* Explain the process and procedures for adding wine to enhance flavor.
* Successfully prepare assigned recipes.Instructor Description
: Featured Escoffier Chefs:
Chef Randall Sansom, is the Chief Academic Officer and Corporate Executive Chef.
Chef Randall has over 20 years of experience as a professional chef, food and beverage director and culinary educator. He brings an innovative and entrepreneurial touch to education through curriculum development, student centered learning and educational technology. Randall holds a Bachelor’s Degree in Culinary Management and an Associate’s degree in Culinary Arts from The Art Institutes. Career highlights include positions as Executive Chef and Food & Beverage Director at prestigious country clubs in Texas, designing and opening multiple food service establishments and developing web applications for restaurant inventory and purchasing management. Randall’s experiences have taken him into almost every facet of the culinary industry including hotels, restaurants, country clubs, retirement communities, catering and research and development.
Chef Susie Wolak
Chef Wolak has over thirty years of pastry and baking experience, she brings substantial knowledge to the program. She had been Executive Pastry Chef for the famed Metropolitan Club in Chicago as well as for the Hilton Hotel in Northbrook, Il. Chef Susie also taught classic gateaux work and petit fours class at the college level as the lead pastry chef instructor at a local college. She received her education at the College of DuPage, Glen Ellen, Illinois, at the Chicago Sommelier School, and at the Alliance Française-French Culture and Language.
Chef Thomas Kaltenecker
Chef Kaltenecker started his culinary education at a young age at the Bundeslehranstalten fuer Tourismus, Semmering in Austria, Europe. During his training he traveled extensively through Europe, competed and worked in many segments of the hospitality industry. In 2000, he started teaching culinary arts and hospitality here in the USA. He has taught for Elgin Community College, developed programs and facilities for Robert Morris University and chaired the culinary management program at McHenry County College. Chef Thomas also worked and consults high end restaurants, bakeries and pastry shops. During his professional career, Chef Thomas received his BBA from Northwood University and currently is enrolled in a Master degree program with Capella University; both program online. He is certified by the Illinois Department of Public Health as well as through the International Foodservice Executives Association and the American Hotel, Motel and Lodging Association Educational Institute. Chef Thomas supports sustainable culinary and hospitality management, farm to table movement and the use of local products.Chef Cesar Herrera
Chef Herrera was introduced into the restaurant industry at a very young age. He began helping out at his dad’s friend's restaurant, by the time he was in High School he was a line cook at “1776 Restaurant” in Crystal Lake, IL, cooking fine dining American Cuisine. After a few years he became the Sous Chef at “Pub on the Square,” another fine dining restaurant located in Woodstock, IL. After gaining great knowledge, he opened “Genovese’s Café,” an Italian cuisine restaurant, as the Executive Chef in Crystal Lake IL. His next project would be the Executive Chef at “Docks Bar & Grill” located on Bangs Lake in Wauconda, IL. His latest venture would be the opening of a Irish Gastro Pub, “Middleton’s On Main” in Wauconda, IL, which in its first year was recognized as “Best New Restaurant in the Chicago land for 2012” and “Best Restaurant in Lake County” by the Daily Herald. After 25 years of experience as a chef, he would like to help other students achieve their goals through the Escoffier Online Culinary Program.
Chef Michael Zema, Chairman and Professor Emeritus, Elgin Community College Ho
This course does not require any additional purchases of supplementary materials.