But has anyone found a course that drills color, height, and negative space while teaching flavor bridges? I’m a chef de partie working on sauce viscosity, clean quenelles, and delicate crunch, and I want to push pairings like smoked beet lacquer with goat’s yogurt and cocoa nib soil — London or online is fine; evenings after service around 11 pm?
But , trying to find classes that fit that schedule can be a headache — for your pairing interests, have you checked out online platforms like MasterClass? They often have sessions that dive deep into flavor profiles, though you might need to adjust the timing a bit — sometimes they allow for flexible viewing…