Class Recording: Flavorama with Arielle Johnson
Learn how “thinking like a chemist” can revolutionize your cocktail game in this flavor masterclass.
ABOUT THIS CLASS:
This Academy Session breaks down the science of spirits and cocktails in a way that’s practical, nerdy, and immediately useful behind the bar: Explore the mechanics of flavor and how to put them to work.
Dr. Arielle Johnson (author of Flavorama) is your guide to unlocking new flavor frameworks and understanding how to think like a chemist in order to layer, balance, and create recipes with intention and creativity.
Students will journey from the mouth and nose to 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:
- Flavor Fundamentals to unleash creativity
- Balancing Act: Understanding how aroma, dilution, and temp affect balance
- New Frameworks: Design recipes like a chemist!
Thirsty for more great talks at the intersection of flavor and science? Start here:
- Nose Dive with Harold McGee: Scent + Flavor at the Molecular Level
- Spin Cycle with Dave Arnold: Centrifugation, Clarification, & Cocktails
- Wild Drinks with Danny Childs: Techniques to Harness and Preserve Wild Flavors
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.
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