Abstract
The ability to taste and express the taste experience is a vital competence for a chef. Chefs need to be aware of the professional taste, the customer taste, and their own taste preferences. It includes all sensory properties of ingredients and product: taste, smell, and consistency. It is a complex challenge. The ability to taste qualified and sound is a complex sensing and cognitive competence. It includes the ability to focus of one sensory property, quantify, and verbalise the sensory experience. All competences that can and should be trained. It is a personal workshop competence and not an applied academic theory. I the Taste for Life project one Gustolingo app was designed and implemented for an experiment at Techcollege/Aalborg. Result of experiment presented.
| Translated title of the contribution | Træning af smagskompetencer er ikke snak på metaplan - praktisk handson træning og lærning er nødvendig |
|---|---|
| Original language | English |
| Publication date | 2021 |
| Publication status | Published - 2021 |
| Event | Making sense of taste.Quality, context, community: Eleventh conference on Food Studies - DPU/AU, Ordrup, Denmark Duration: 28 Oct 2021 → 29 Oct 2021 https://cgscholar.com/cg_event/events/O21/about |
Conference
| Conference | Making sense of taste.Quality, context, community |
|---|---|
| Location | DPU/AU |
| Country/Territory | Denmark |
| City | Ordrup |
| Period | 28/10/2021 → 29/10/2021 |
| Internet address |