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

LATEST TWEETS

Flavor & The Menu's Twitter avatar
Flavor & The Menu
@GetFlavor

We tapped a handful of commodity boards to share creative menu development that highlights the flavors of the grill… t.co/5fGm8GQdw8

Flavor & The Menu's Twitter avatar
Flavor & The Menu
@GetFlavor

Chefs today are adding craveable, casual and creative seafood-centric dishes to their menus. Sourcing seafood that… t.co/Ss1PcKRaZ9

Flavor & The Menu's Twitter avatar
Flavor & The Menu
@GetFlavor

Wood Ranch BBQ & Grill’s Alejandro Benes shares a trifecta of ingredients that yields a robust, surprising and vers… t.co/bU2LcxKpwy