• Umami – “Japanese for “pleasant savory taste” is often referred to as the “5th basic taste” along with sweetness, bitterness,sourness, and saltiness. How to prepare umami foods inflight as it generates saliva in the mouth and is one of the most important and most glorious flavors we experience daily — the one that makes brothy soups so heart-warming, seared meats so satisfying and aged cheeses so delightful.
• Salts – how various salts are used and how they can be effected inflight; Pink Himalayan, Black Mountain Rock, Damp Sea salts, Maldon’s, Refined Salt.
• Moisture Affect – understanding the effects and how the lack of moisture in the plane effects the food. What foods you can serve to compensate for this.
• Sous Vide & Molecular Gastronomy – When science meets food. Sous Vide is a method of cooking vacuum sealed foods in a water bath for a long period of time. The purpose for this is to maintain the integrity of the ingredients. The water bath is kept in a consistent temperature and it cooks the food evenly. Discover with us the secrets of molecular gastronomy and taste the benefits first hand.

This course is offered intermittently at the trainDAVINCI School and is available as a stand alone program or can also be packaged with another scheduled trainDAVINCI course taking place either prior or after this course. Please see the trainDAVINCI course schedule for available packaged options or please contact us directly for more information.