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Flavor Fluency Introduction
Five award-winning Boston chefs share different approaches of thinking and designing with flavor. Think Like a Chef was produced by Harvard researchers developing tools to help people go beyond copying and become fluent in flavor.
Pagu
Chef-owner Tracy Chang walks us through the flavor design of Pagu’s award-winning ramen. Awards: Chef of the Year (2017), Boston Globe, Best New Restaurants (2017), Boston Magazine, and Best Ramen, Boston Magazine. Follow: Instagram @gopagu and Twitter @go_pagu
Backbar
Chef-co-owners Diana Kudayarova, Tse Wei Lim & Sam Treadway show us how to build flavors based on textures. Awards among them: Best Bartender, Boston Magazine, Best Bars in Boston, The Guardian, Dish of the Year, Boston Globe, Best New Restaurants, Boston Globe. Follow: Instagram & Twitter @backbarunion.
Benedetto and Giulia
Chef-owner Mike Pagliarini shares how he designed one of his famous pasta creations. Awards: James Beard Semi-Finalist (2013), Best Italian (2014 for Giulia), Open Table – Top 100 Restaurants in America (2017 for Giulia), Boston Magazine – Top 5 New Restaurants (2017 for Benedetto), Boston Magazine Best of Boston – Pastry Chef (2017 for Benedetto). Follow: Instagram @mpagliarini and Twitter @empagliarini.
