Teaching Chefs How to Taste
I learn something new in every interview, especially when I’m talking with leaders at the top culinary schools. One of the most interesting takeaways from this issue is the concept of teaching chefs to taste—an idea introduced by Peter Lehmuller, dean of the College of Culinary Arts at Johnson & Wales University.
As we talked about the evolution of culinary education, he mentioned increasing the focus on subjects like entrepreneurship, social sciences, and gastronomy. And taste, as well.
“Taste?” I was confused, but curious.
“Something we don’t do,” he explained, “is teach students, right from the beginning, how to taste