Home The Art of Flavor Profiling Enrollment

The Art of Flavor Profiling Enrollment

by Angela
Mean Green Chef | A Cure for the Tired Palate | Logo

Pre-Enroll Today

THE ART OF FLAVOR PROFILING

Let Your Imagination Come Out and Play in the Kitchen

Great cooking is recognizing how to season and prepare dishes to amplify flavors to their fullest.

“We’re having that again”?

Ā The majority of home cooks rotate 4-9 recipes a month. Most getting into the habit of executing the same dishes because of the convenience and a lack of conviction to step outside of the box.

Pre-enroll today for savings and added bonuses!

THE ART OF FLAVOR PROFILING

šŸ”„ Class opens April 15th enroll now for bonus content & free access to our master baking class! šŸ”„

Mean Green Chef | The Art of Flavor Profiling Course

23 WEEKS, OVER 115 CLASSES!

The Art of Flavor Profiling is a step-by-step course that develops flavor awareness. A 23-week course with more than 115 individual classes, an evolution in ingredient awareness. Keep reading to see the full course outline, covering each week and the topics, ingredients, cuisines, and cooking techniques!

Mean Green Chef | The Art of Flavor Profiling Course

LIFETIME ACCESS

Log in to your account from virtually anyplace, and access your courses easily! We strongly believe that people will benefit from unlimited educational possibilities. You have the freedom to learn at your own pace. Learn what you want, when you want with every Mean Green Chef Course.Ā 

Mean Green Chef | The Art of Flavor Profiling Course

CHEF SUPPORT

Our doors are always open! When you have questions we’ll help you find the answers. We’re always happy to help along the way, sometimes we all need a little extra assistance in the kitchen. That’s why we’re here! Direct message, e-mail, and community-based support. Ask. We’re here for you!

Mean Green Chef | The Art of Flavor Profiling Olive Icon

100+ PRINTABLES

100 Printable Cheat Sheets, Charts and Infographics throughout our course, all geared toward supporting visual learning. The detailed and colorful materials help to connect lessons with real-world applications during shopping, prep, and cooking. A fun way to apply what you learn easily!

Mean Green Chef | The Art of Flavor Profiling Video Icon

VIDEO INSTRUCTIONS

Videos increase knowledge and furthering your learning faster. Herbs, spices, oils,Ā  fruits, vegetables, and meat going in depth on 100’s of ingredients and cooking techniques. Detailed explanations of individual ingredients, flavor profiles, pairings, and preparation methods.

Mean Green Chef | The Art of Flavor Profiling Olive Icon

MEAN GREEN CHEF COMMUNITY

Unite with positive like-minded food lovers, in a food-focused environment! Join the Mean Green Chef Community a private culinary community that connects you with your classmates, food enthusiasts, home cooks, and chefs. With the goal of great dishes through better seasoning!

šŸ”„ opening april 15th 2019 šŸ”„

A needed COURSE to flavors and affinities

Intro
Week 1: The X-Factor of Flavor (see below for full course outline)
Essence of Elements
Week 2: The Seasonality and Profiles of Flavor
Herbs & Spices
Week 3: Utilizing Fresh and Dried Varieties
Salt
Week 4: A Key Ingredient in Great Seasoning
Fats
Week 5: Selecting the Appropriate Flavor Profile + BONUS
Acid
Week 6: Enhance Flavor with the Best Pop of Acid
Sweet
Week 7: Using Sweetness to Bring Balance.
Umami
Week 8: The Savory Taste Sensation
Cheese
Week 9: Cheeses of the World their Flavor Profiles & Affinities
Veg
Week 10: Dark Leafy Greens + Vegetables Part 1 of 2
Veg
Week 11: The Rainbow of Vegetables Part 2 of 2
Fruit
Week 12: World of Fruit, Discover how they Enliven a Dish!
Meat
Week 13: An in depth Class on All Ingredients Meat.
Fish
Week 14: The 3 Flavor Profiles of Fish and including a Sustainable Fish Guide
Shellfish
Week 15: Crustacean and Mollusks, also Including a Sustainable Shellfish Guide
Northern European Cuisines
Week 16: Swedish, Irish + British
Central European Cuisines
Week 17: German, Polish + Hungarian
Southern European
Week 18: Greek, Italian + Spanish
Latin American Cuisine
Week 19: Cuban, Mexican + Colombian
South Asian Cuisines
Week 20: India + Maldivian
East Asian Cuisines
Week 21: Chinese, Japanese + Korean
Starches
Week 22: Potatoes, Risotto, Pasta, Polenta, Rice, + More
Cooking Methods
Week 23: Bringing it All Together with the Perfect Cooking Methods and Techniques

šŸ”„ Full Course Outline & Bonus info below šŸ”„

Hours
Minutes
Seconds
Enroll Early 60% Off PAY $110 TODAY!

23 weeks 115 + Classes

The Art of Flavor Profiling is organized to deliver you a better understanding of how flavors work collectively. Providing straightforward information on ingredients. Where relevant you’ll find the following information…

  • Seasonality: Ingredients Seasonal Peak(s) winter, spring, summer, autumn
  • Regions: Where ingredients are grown, farmed or sourcedĀ 
  • Taste: Ingredients Central Taste(s) sweet, sour, salty, bitter
  • Function: Cooling vs Warming
  • Volume: Ingredients Relative FlavorĀ  soft to intense
  • Methods & Tips: Techniques used to prepare the ingredients
  • Flavor Profile: Compatible Flavor Groups
  • Avoid: Incompatible Flavors

This is not your standard online cooking class! You’ll walk away with a greater understanding of ingredients and how to marry them together for harmonious dishes. It’s not recipe based. Will you learn new recipes? YES, absolutely! Collectively my family has been in the recipe creation business for decades and I’ve been in the kitchen over 35 years. The Art of Flavor Profiling goes beyond recipes. Imparting the knowledge of Flavor, how to apply it and then choosing the best cooking techniques to give you maximum results in every dish!

šŸ”„ Full Course Outline & Bonus content šŸ”„

WEEK 1:Ā  INTRODUCTION

A 23-week course with over 115 individual classes, an evolution in ingredient awareness.Ā 

  • The Magic of Flavor
  • Understanding the Palate
  • The Senses of Eating
  • Strategies of Balancing Flavor
  • Maximizing Flavor & Pleasure

WEEK 2: ESSENCE OF INGREDIENTS

There are many elements that influence the flavors of all food. Here we take a deep dive on these factors.

  • Weather
  • SeasonalityĀ 
  • Growing Regions
  • Cooking Temperatures
  • Adaptation + Taste Medium

WEEK 3: HERBS & SPICESĀ 

An exploration of herbs and spices, that gives a greater understanding of world cuisines and how to apply them.

  • Fresh
  • Dried
  • Affinities & Flavor Profiles
  • Traditional CuisinesĀ 
  • Info-graphics and Charts
Mean Green Chef | The Art of Flavor Profiling Salt

WEEK 4: SCIENCE OF SALT

With theĀ  plethora of salt choices today, we delve into primary and gourmet varieties and their uses.

  • VarietiesĀ 
  • Regions
  • History & Origination
  • Benefits & Uses
  • Info-graphic Salting Guide
Mean Green Chef | The Art of Flavor Profiling Fats

WEEK 5: FATS with NUTS & SEEDS BONUS

From cooking oils used around the world, to nuts and seeds learn to build flavor with properly chosen fats.

  • Regions & VarietiesĀ 
  • Affinities & Flavor Profiles
  • Applications
  • Cooking Temperatures
  • BONUS NUTS & SEEDS COURSE

WEEK 6: THE MAGIC OF ACID

Acid adds pops of flavor and can cut fat. A major component in elevating dishes to new levels.

  • Citrus Juice
  • Vinegar Varieties
  • Cultured Dairy
  • Wine & Beer &Ā  Much More
  • Info-graphics and Charts
Mean Green Chef | The Art of Flavor Profiling Sweetness

WEEK 7: SWEETNESS

Sweetness is not just for desserts! Sweet brings balance to heat and spice, it’s the perfect equalizer.

  • Honey and Beyond
  • Sweet Vegetable Choices
  • Affinities & Flavor Profiles
  • Applications
  • Info-graphics for Balance
Mean Green Chef | The Art of Flavor Profiling Umami

WEEK 8: UMAMI THE 5TH TASTE SENSATION

Umami, a deep savory flavor, the fifth taste joining sweet, sour, salty and bitter, known as the primary tastes.

  • Deep Dive A to Z UmamiĀ 
  • Affinities & Flavor Profiles
  • Applications
  • Sourcing
  • Info-graphics & Charts

WEEK 9: CHEESES OF THE WORLD

Buttery, rich, and delightful, cheese can make virtually any dishĀ  better. Subtle or complex, cheese adds character.

  • Milk, Goat, & Sheep VarietiesĀ 
  • History & Regions
  • Umami Factor
  • Affinities & Flavor Profiles
  • BONUS EGG COURSE
Mean Green Chef | The Art of Flavor Profiling Greens

VEGETABLES PART 1 OF 2 GREENS (WK 10)

All things green and good, from leafy greens to dark green vegetables. An in-depth look at a diverse group.Ā 

  • Dark Leafy GreensĀ 
  • Dark Green Vegetables
  • Regions & SeasonalityĀ 
  • Affinities & Flavor Profiles
  • Info-graphics & Charts
Mean Green Chef | The Art of Flavor Profiling Rainbow Vegetables

VEGETABLES PART 2 OF 2 RAINBOW (WK 11)

The beauty of the rainbow is not only that they are amazing for your health. But they Pack fabulous flavor.Ā 

  • Red, Yellow, Blue, Purple
  • White, Tan, Orange, Brown
  • Affinities & Flavor Profiles
  • Regions, Seasonality
  • Info-graphics & Charts
Mean Green Chef | The Art of Flavor Profiling Fruit

WEEK 12: FRUITS OF THE WORLD

Explore the World of Fruits both Near and Far. Discover Affinities and Flavor Profiles that Excite Dishes!

  • Fruits from A to Z
  • Regions & Seasonality
  • Affinities & Flavor Profiles
  • Fresh and also DriedĀ 
  • Info-graphics & Charts
Mean Green Chef | The Art of Flavor Profiling Mean

WEEK 13: ALL INGREDIENTS MEAT

Meat is one of those food items that is universally consumed across the globe, with few exceptions. Flavor is gained through the Maillard reaction.

  • Chicken, Turkey, Goose, Duck
  • Pork, Ham, Bacon
  • Lamb, Venison, Bison
  • Regions, Flavors, & Methods
  • Info-graphics Cooking Temp
Mean Green Chef | The Art of Flavor Profiling Fish

WEEK 14: EVERYTHING FISH

Fish packs a nutritional wallop that can support your mind, body, and skin. In-depth on all things fish, including serving a sustainable table.

  • Fish A to Z
  • Sustainable Fish List
  • Regions, Seasonality & Affinities
  • 3 Fish Flavor Profiles
  • Info-graphics & Chart
Mean Green Chef | The Art of Flavor Profiling Seafood

WEEK 15: EVERYTHING SHELLFISH

Here we take a deep water dive into the 2 groups of shellfish; Crustacean and Mollusks. Including serving a sustainable table.

  • Shrimp, Crab, Lobster + More
  • Oysters, Scallops, Mussels + More
  • Sustainable Shellfish List
  • Seasonality & Flavor Profiles
  • Info-graphics & Charts
Mean Green Chef | The Art of Flavor Profiling Great Britain

WEEK 16: NORTHERN EUROPEAN CUISINES

The flavors and traditions of the Northern Euro diet. A fare that is largely based on “meat and potatoes”, we look at the range of Flavor Profiles and tie them together with sound cooking techniques.

  • Ireland
  • Sweden
  • England
Mean Green Chef | The Art of Flavor Profiling Central European German Flag

WEEK 17: CENTRAL EUROPEAN CUISINES

In Central Europe, as with most regions, it’s strongly influenced by the local climate. Ingredients are most often simple, pork, fish, and pickled foods are largely consumed.

  • Germany
  • Hungary
  • Poland
Mean Green Chef | The Art of Flavor Profiling Southern European Italian Flag

WEEK 18: SOUTHERN EUROPEAN CUISINEĀ 

The Mediterranean, the lands of sun, sea, and olive trees. Incredibly popular and perhaps some of the most familiar foods in the world. A vast selection of some of the most delicious foods.

  • Italy North and South
  • Ā GreeceĀ 
  • Provencal cuisine (France)
  • Spain
Mean Green Chef | The Art of Flavor Profiling Latin American Cuisines Mexico Flag

WEEK 19: LATIN AMERICAN CUISINES

Including South & Central America, Mexico, and the Caribbean. Diverse and expansive with the food to match, all of which explode with freshness and flavor.

  • Mexico
  • Cuba
  • Ā Colombia
Mean Green Chef | The Art of Flavor Profiling South Asian Cuisines India Flag

WEEK 20: SOUTH ASIA CUISINE

Also referred to as the Indian subcontinent. This region is robust with spices, herbs, vegetables, and fruits. A hugely diverse area, with foods that vary considerably. While vegetarianism is a part of the culture, however meat is widely consumed as well.

  • IndiaĀ 
  • MaldivesĀ 

WEEK 21: EAST ASIA CUISINE

Asia is the largest and most populous continent and home to many cultures. Giving diversity to cuisines with traditional ingredients that unite. Ginger, garlic, sesame seeds, rice, and chilies all play a major role in flavor.

  • China
  • Japan
  • Korea
Mean Green Chef | The Art of Flavor Profiling Starches

WEEK 22:Ā  EVERYTHING STARCHES

Have played a major role in cuisines worldwide, here we take a look at several of the most popular consumed. Although these starchy foods are most often referred to as “carbs” it’s a bit ambiguous as carbohydrates include both starch, sugars and fiber.

  • Potatoes & Rice
  • Polenta, Risotto & Couscous
  • Pasta
  • Bread, Rye & Barley
Mean Green Chef | The Art of Flavor Profiling Cooking Methods

WEEK 23: METHODS & TECHNIQUES

A look at the cooking techniques and methods that bring flavor full circle and produce the most delicious results. Tying everything we know about Flavor Profiles together.

  • Braised & Stewed
  • Broiled, Roasted, & Baked
  • Pan Fry, Pan Roast & Slow Cooked
  • Steamed
  • Marinated
  • RawĀ 
Mean Green Chef The Art of Flavor Profiling Bonuses

EARLY ENROLLMENT BONUSES

Sign up today and you’ll not only save 60% but you’ll also be enrolled in our Master Baking Class. OVER $500 in Savings! For LESS than $5.00 a week you’ll have access to this invaluableĀ resource for life!

  • PRICE SLASHED SAVE 60% TODAY
  • FREE ENTRY TO MASTER BAKING CLASS 23 WEEK COURSE (OPEN AUGUST 2019 a $275 VALUE)
  • LIFETIME ACCESSĀ 
  • CHEF SUPPORT
  • BONUS EGG COURSE
  • BONUS NUTS & SEEDS COURSE
Hours
Minutes
Seconds
Enroll Early 60% Off PAY $110 TODAY!

šŸ”„ Class opens April 15th enroll now for bonus content & free access to our master baking class! šŸ”„

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

4d665fcb74b49c5002779a83df3252a6685fcba0efa6b29e04