ON THE MENU (CONTINUED)
“There’s something incredibly rewarding about discovering and showcasing the tastes of our community,” says Abrams, “creating dishes that tell a story through every bite.”
“The beauty of food is that it tells a story, and cultural identity plays a huge role in shaping how those stories unfold,” says Abrams. “What’s nostalgic for one guest may be unfamiliar to another,” adds Bitza, “like rose water evoking childhood desserts for some but perfume for others.” Flavor also has an inherently temporal quality, which is to say that it is dynamic and changes over time. Think about foods that you may have hated as a child but over time grew to love and appreciate. “Flavor is deeply personal—it’s tied to memory, upbringing, and experience,” says Abrams. “For some, boldness comes in the form of intense heat, while for others, it might be a deep umami richness. Our goal as chefs is to bridge those gaps—introducing new flavors
in ways that excite rather than intimidate.” Every culture has its own foundation of flavors—some lean heavily on acidity, others on umami, heat, or sweetness. For example, Indian cuisine thrives on the balance of spicy, sweet, sour, and savory notes, while French cuisine focuses on richness and technique-driven depth. In Mexico, bold flavors often come from chiles, citrus, and smoke, while the bright, herbaceous notes of lemongrass and galangal immediately transport you to Southeast Asia. Understanding these classifications helps us layer flavors in ways that feel authentic and intentional. “The moment you taste a dish, you can often tell its roots,” says Abrams. “Every flavor profile carries a cultural fingerprint and understanding that allows us to use ingredients in a way that honors their origins while pushing creativity forward.” As cultures interact and globalize, flavor preferences continue to evolve. Fusion cuisines blend flavors from different countries, creating new taste experiences that transcend borders. However, despite globalization, traditional flavor profiles remain deeply connected to national identity, serving as a flavorful reminder of cultural heritage and history. “R&D and a well stamped passport can prepare you for just about anything when embracing food from other cultures,” says Chef Keyon Hammond (Get Plated). Flavor perception is also highly individual. Scientists have discovered that each individual person has their own world of flavor thanks to the “flavor genome,” or the genes that influence our perception and preference for different tastes. These genes code for taste receptors and trigger taste sensations. One of the most famous examples of this is cilantro.
Flavor is not universal
As we noted above, there are a lot of different elements that influence flavor, but even beyond that, no two people will experience flavor the same. For example, culture plays a significant role in shaping how people perceive and prefer flavors. The flavors that people grow up eating often become comfort foods and are deeply tied to memory and tradition.
A Flavor Wheel is an intuitive visual guide that maps out taste profiles, ingredient pairings, and seasonal combinations to help chefs craft perfectly balanced menus and elevate culinary creations to new heights of sophistication.
8
SUMMER 2025 ■ CATERSOURCE
Powered by FlippingBook