Flavor Trends, Strategies and Solutions for Menu Development




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I’ve been obsessing over ganjang, which is a Korean soy sauce. It’s aged three years, has no preservatives and is reminiscent of fish sauce, despite being vegan. It creates such an amazing flavor boost!

—Tom Berry, Chief Culinary Officer, COJE Management Group, based in Boston

In the second half of a two-part Flavor Discovery series, chefs share unique ingredients and concepts inspiring their culinary creativity.

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