Introduction To Flavor Structure, The F-STEP Curriculum, & How a Coconut Macroon Changed My Life

Kevin Kindland

Kevin Kindland

Head Chef 20th April 2015

Introduction To Flavor Structure, The F-STEP Curriculum, & How a Coconut Macroon Changed My Life

Part two of this video, The Secrets of Salt Explained, can be found in this episode's show notes: stellaculinary.com/an-introduction-to-flavor-structure-something-every-cook-should-understand

Hey there ... real quick before you hit play ...

The video above was shot live at last year's culinary boot camp; it is the first minute of the first day, and I'm introducing the principals of flavor.

I thought y'all would enjoy this video since the response to the Flavor section of the F-STEP curriculum has been overwhelming. The day I sent The Secrets of Flavor Structure e-mail out, I had 300+ responses in my in box before I even got to work.

Two weeks later and I'm still getting replies from community members telling me how their new-found understanding of flavor structure is already enhancing the food they cook on a day to day basis. And please, keep those e-mails coming.

Another reason you'll like this video is it lets you in on a little bit of my history; why I went to culinary school, why I've always advocated for techniques over recipes, and how this led to the creation of the F-STEP curriculum. In this video I briefly introduce the "F-STEP Equation," and how this can be leveraged to make any dish you could ever dream up.

Please pay special attention to the F-STEP formula (Flavor + Technique) X Execution = ?, and what it's implications truly are.

SING UP FOR THE STELLA CULINARY NEWSLETTER

When you do, you'll get the first section of my boot camp curriculum, F is for Flavor, for free.

stellaculinary.com/e-mail-sign-up

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.