Life as a Culinary Student: Building Flavor

 

By Carly DeFilippo, Culinary Arts Student

 

Whether you’re a professional cook or just an eager eater, we all have an intense, multi-layered relationship with flavor. There are tastes that remind us of childhood, foods that terrify or intrigue us with their strangeness, and flavors we crave time and time again. But how as chefs do we harness flavor? Where does it come from?

Elio and steak

Of all the significant sources of flavor, the first (and possibly, most important) is the fond. This word, which literally means “the base” in French, refers to the brown bits created when you heat foodstuffs and they stick to the bottom of your pan. While many cooks mistake the fond for an inconvenience best removed with a bit of elbow grease, savvier cooks learn to deglaze the pan and capture that flavor. That’s right—add just a little wine, stock or other liquid to your pan and those brown bits loosen up, forming the flavor-forward base for a delicious sauce.

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