Physiology of Taste: Sour
Our series continues and Chef Robert Tremblay will teach us all things sour! Learning to use the sour flavor will help you bring your dishes to a flavorful new level. The knives won’t be the only thing sharp with this Physiology of Taste topic. This will give you a taste of what you’ll learn as a CIA student—understanding the “why” of the recipe!
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The Culinary Institute of America: https://www.ciachef.edu
The CIA at Copia: https://www.ciaatcopia.com
CIA Restaurant Group: https://www.ciarestaurantgroup.com
CIA Food Enthusiasts programs: https://www.ciafoodies.com
CIA ProChef: https://www.ciaprochef.com
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.