55KRC – Flavor Profile
Each Sunday afternoon, the three of us get to call the 55KRC.com studios home. And we were ever so fortunate to get to meet with The Midwest Culinary Institute’s Olympic Team members, Chef Alan Neace and Chef Brian Willis.
Each Sunday afternoon, the three of us get to call the 55KRC.com studios home. We come from planting flowers, busy children and errand running. We cut weekends away short, skip lazy Sunday afternoon naps and forgo that indulgent trip to the pool. BUT, I am absolutely not complaining. I can tell you that every single weekend we are like 3 little kids walking through the doors of the studio because not only do we get to be together, we get to indulge in our “gift of gab”.
Talking with Chef Alan Neace and Chef Brian Willis was absolutely no exception. And let me tell you, these two men also possess the gift of gab. But that’s not all, they happen to be extremely talented, extremely humble chefs. Together with several other chefs from The Midwest Culinary Institute, they are preparing to represent the United States of America in the 2010 culinary World Cup. And, they are from Cincinnati. And they came to 55KRC to dish with us. Wow.
Of course we loved every minute of the conversation and Caitlin (especially) lit up because they spoke her language (translation – fancy food terms). Together, the 3 of them educated Kelly and I on proper culinary terminology. If you
want to impress your guests or your family, here’s some handy chef speak: use the phrase Flavor Profile.
When they first started talking “flavor profiles”, it seemed so fancy to me. I found myself wanting to use the term but wanted to be sure that I understood exactly what it meant. Turns out I was right. All it means is a theme – a way to
typify your food – i.e. we’re having Mexican food tonight. BUT when you use the phrase flavor profile, to me suddenly that seems so exotic and sophisticated. I urge you to give it a shot. Jazz up your language by simply saying that you designed the meal around XYZ flavor profile. You’ll raise the bar and in your own way, you’ll become “one of them” (the cool chefs, that is).
It’s been over a year now and we are still getting the hang of talking (unedited) on the radio, but the one thing remains constant – we love it. We love it because we get to meet such great people who bring such unique and different perspective on all of the things that make up a well-lived life (we think). Join us on Sundays (turn on your radio, listen live via 55KRC.com or on iHeartRadio). We’d love to have you.
