“Until you have tasted it, you cannot fully understand the flavor”

Ryan Welshhon at CIA (The Culinary Institute of America)
FMC course design assistant and coordinator
Three-day education in CIA, NY campus-Taste, evaluate and describe 200 various flavors in foods and beverages

The world’s premier culinary college, CIA (The Culinary Institute of America) opens FMC (Flavor Master Certificate) course in NY campus on August 25, 2016. The course draws attention as an education to build participants’ ability and knowledge as a flavor master. There are sixteen participants of last April FMC class became certified flavor masters and currently work in various fields of activity.
Ryan Welshhon is in charge for design, develop and improve the FMC program. He was working on the upcoming FMC course in CIA NY campus and had the interview on July 5th.

– In April 2016, CIA open Flavor Master Certificate (FMC) course. Can you introduce the course briefly?
“The FMC Course is designed to familiarize participants with the nuance, nomenclature, and identification of flavor. Everyone is familiar with the concept of flavor – we experience flavors every day. The challenge comes when we are asked to describe a flavor or identify individual flavor components of a wine, coffee, or sauce. This course is designed to not only increase our understanding of flavor, but also enable us to utilize flavor more effectively in our industry.”

– What was your job in FMC program?
“I assisted in the overall design of the course and also the delivery of the first class in Hyde Park, NY. This included input into course objectives, curriculum development, operational considerations, and execution of the course.”

– It seems like important to taste variety foods and study about flavor not only for professionals but also customers. How many different foods are for the tasting in FMC course
“I agree – familiarity and experience with a variety of flavors not only makes better chefs, but also a better dining experience. During the course, participants can expect to taste approximately 50 spices and herbs, 50 seasonal fruits and vegetables, 20 dairy and cheese products, 15 chocolate products, 15 nuts and seeds, 20 coffees and teas/tisanes, and 30 varieties of wine/beer/spirits.”

– How was the last course? Was it successful?
“The last course was successful and informative. We strive for continuous improvement at the CIA, and the course work for FMC will be updated each time the course runs to ensure an exceptional learning experience for the participants.”

– How do you evaluate the certified flavor masters? What professional knowledge and skills do they have?
“Participants in the FMC Course will be evaluated through both a written examination and a practical examination. Both tests are designed to evaluate a participant’s comprehension of the concepts taught during the course. The written examination consists of a combination of multiple choice, true/false, fill-in the blank, and short essay questions. The practical examination consists of a series of tastings in several categories, accompanied by related questions about samples tasted. Successful students will demonstrate comprehension on both examinations above a pre-defined pass/fail score.”

– What kind of activities can flavor masters do? Do you think they can develop themselves as a barista, sommelier, perfumer and other individual professionals?
“Completion of the FMC Course gives participants valuable knowledge that is applicable to a wide range of activities. This may include the coffee/tea industry, wine/beverage specialization, culinary professionals, food scientists, research and development, product innovation, and non-foodservice applications like cosmetics/perfumers or any other retail application.”

– CIA has about a 70-year history. Have CIA had any classes focused on flavor?
“Flavor has always been a major consideration in our industry, and certainly in the degree curriculum at The Culinary Institute of America. Each practical cooking class has discussions on flavor and flavor building. The FMC Course is unique in the sense that it focuses specifically on identifying and understanding individual flavors outside of a larger flavor system context.”

– How do you think about the future development and potential of the FMC?
“The FMC Course is a valuable resource for those individuals desiring to increase their flavor vocabulary and build a knowledge base of flavor understanding. This course will evolve as flavor trends and industry climate evolves. The concept of flavor will always be important to our industry, so the FMC Course will always be pertinent and topical.”

– Is there any change from FMC in April to FMC in August, 2016?
“The course in August, and all future courses, will benefit from lessons learned while executing prior courses. Curriculum is being improved, as is the behind-the-scenes mechanics of course delivery. One exciting difference between the April and August courses is that participants in the August course will be in the Hudson Valley during late summer, which means that summer produce will be bountiful. Participants can expect to taste wonderful peaches, plums, and other exciting fruits from local orchards.”

– Please advise to people who are exploring flavors.
“My advice is to try everything. You can read about the experience of trying a food but, until you have tasted it, you cannot fully understand the flavor. Wine and coffee tastings, local markets, and small farms are great opportunities to experience new flavors. The cuisines of other countries also offer unique flavor systems that will broaden your knowledge and make your cooking, brewing, or dining experience more enjoyable.”