Flavor Master Certificate (FMC): Professor David Kamen Interview

1. In Korea, there are more people are interested in different flavors in their coffees rather than just as a habit. How do you think about the changes in consumer behavior?

We are noticing all around the world that bigger bolder flavors and flavor combinations are becoming more popular.  Here in the US, consumers are discovering this through what they see on TV and on the internet, and also by what they are able to get in the supermarket, which is more now than ever before.

2. Why do people care about flavors?

“People are looking for something similar but different.  Coffee is similar, but different flavors of coffee or in coffee is what makes it different.  Macaroni and Cheese are also a good example.  Americans have been eating Macaroni and Cheese for years, but only recently have we seen it evolve away from that gooey orange sauce that I grew up with to today’s Macaroni and Cheese which can be made with many different kinds of cheese, different shapes of pasta, and have lots of other ingredients like truffles or sausage.  The Mac and Cheese are familiar and comforting, a great medium to try new flavors without getting too far away from the familiar.”

3. CIA is the world’s premier culinary collage. What makes you decide to offer the Flavor Master Certification Course?

“This was done in conjunction with the Korean Coffee Critics Association as a means of creating a common tasting language for that group.  Because so many people today are interested in flavor, it is necessary that we create a common language with which to discuss flavor.”

4. In terms of studying about “Flavors,” what is the uniqueness of the Flavor Master Certification Course?

“There are many wine tasting courses, a few cheese tasting courses, and specialty courses where one would learn about coffee or tea.  Our Flavor Masters Course offers all of these and more.  The Flavor Master Certificate Course looks at flavor systems of a wide variety of ingredients and foods, not only one category or genre.”

5. Who are the flavor masters? What are their specialties? 

 “The course is being run in conjunction with the Coffee Critics Association in Korea.  Our distinguished faculty members will work with leaders from the CCA to create and facilitate the program.  It is important to remember that we do not all live in the same taste world, so getting a variety of perspectives on flavors is important to help people describe and discuss flavors.”

6. How to become a flavor master who can express various flavor and distinguish them in different food?

“First it is a matter of learning a specific language.  Then it is about applying that language.  Even more simply, it is about learning how to taste.  Many people eat very quickly and do not give much thought to a food’s flavor.  Many people do not realize that flavor is not one thing.  That is, the flavor is a combination of what we taste, hear, smell, see, and feel.  Your tongue can only identify five distinct tastes.  Your nose can recognize hundreds of aromas.  Combine those two together and you now have the beginnings of flavor.  This is the main principle of becoming a flavor master.  From there it is a matter of tasting a variety of things and learning the language that describes those things.  And remembering it all, of course.”

7. How do current CIA students study about the flavors?

“That the Culinary Institute of America, we teach our students about flavor in just about every class they take.  Here too, it is first about learning how to taste, and then learning the tasting language as they move from course to course and kitchen to kitchen.  Product Knowledge is an integral part of every class.  This is where students learn all about different ingredients – how they grow, where they come from, and of course, how they taste.”

8. May you give your advice for the Korean and Chinese students who want to join this program? 

Come with an open mind and an open mouth.  Be ready to taste a wide number of ingredients.  And remember, we do not all live in the same taste world. There are no right or wrong answers.  Just good experiences.

Sera Park (CCA NY Branch Manager/’THE ASIAN’ NY Correspondent)