Flavorama with Arielle Johnson
-
Date
13 Oct, 2025 -
Time
12 PM PT / 3 PM ET -
Event Type
Online -
Open for
Registration Required
Flavorama with Arielle Johnson
RSVP HERE FOR YOUR FREE TICKET TO THIS DIGITAL CLASS!
ABOUT THIS CLASS:
Dr. Arielle Johnson (author of Flavorama) leads this class on creating a new framework for flavor design, exploring how thinking like a chemist to layer and balance recipes with intention and creativity.
This free online class breaks down the science of spirits and cocktails in a way that’s practical, nerdy, and immediately useful behind the bar. Through conversation, demos, and a few well-placed diagrams, you’ll explore the mechanics of flavor and how to put them to work.
Students will journey inside the liquid itself as we explore fermentation, distillation and beyond – and unlock what really drives the experience of tasting spirits and cocktails.
WHAT YOU’LL LEARN:
- Unlock Flavor Fundamentals to unleash creativity
- Flavor X-Ray: Fermentation, Distillation, and Understanding Polarity
- New Frameworks: Design recipes like a chemist!
CLASS DETAILS
Date: Monday, October 13
Time: 12 PM PT / 3PM ET
Where: Online
- This is a free 1 hour digital class open to 21+ US bartenders.
- RSVP HERE for free and you’ll get the class Zoom link via email.
About Your Teacher:
Arielle Johnson
Arielle Johnson is a flavor scientist who advises some of the top chefs, restaurants, and bars in the world. Named by the World’s 50 Best Restaurants as one of the people shaping the future of gastronomy, she has lectured on food and science everywhere from Tales of the Cocktail to SXSW and Harvard.
Her writing has appeared in the LA Times, Lucky Peach, and in her book, Flavorama: A Guide to Unlocking the Art and Science of Flavor.
She received her PhD from UC Davis, served as the science officer for Alton Brown’s Good Eats, and cofounded the Noma Fermentation Lab (where she currently serves as Senior Advisor). She is also the co-founder of a flavor agency, Retronasal Industries.
Follow Arielle at @arielle_johnson.