Insights

Estevan Jimenez is the executive chef and culinary instructor at Rancho Cielo Youth Campus in Salinas, Calif. He shares five flavors that inspire his culinary creativity.

Aron Habiger is chef/owner of On the Lam, a traveling pop-up culinary concept based in Santa Ana, Calif. We asked him to share a flavor trifecta that demonstrates creative, unexpected flavor play.

Creating menus with meaning, approaching food with a punk rock street-kid mentality, and blending cultures and foods together. Paul Adams talks about few rules he lives by when it comes to menu/flavor development.

From treating menu writing like composing a symphony, to building a drink version of a Caprese salad, Jay Perry shares with us his approach to flavor strategy.

It's an art where all five senses take place as one

Achieving a remarkable flavor experience

When we strip every conversation away from our food experiences, it all comes down to Flavor.

Flavor: an indication of the essential character of something

Follow our new weekly column for unique perspectives on flavor

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The July-August issue of Flavor & the Menu is out now, featuring menu ideas for the meat lover, cross-generational… t.co/tZLMfm4B98

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Some are reinventing the classic sandwiches with new flavors and elevated ingredients, while others are introducing… t.co/dR736aMIIv

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Acadia, a fine-dining concept that offers a 10-course tasting menu, cleverly expands its reach by featuring a mini… t.co/j1J75iVbfC