Garlic and fresh herbs are a big part of cooking. Since flavor is 80% smell or aroma plus 20% taste, items that have a lot of “smell” to them add a lot to your dishes. So let’s check out how we can properly use them.
About the author, Shawn
Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. His work has been recognized nationwide as well as being a regular contributor to numerous food service publications and outlets and is the recipient of numerous awards-most recently the 2015 Culinary Educator of the Year through the local American Culinary Federation’s chapter-Beehive State Chef’s Association.
He the owner of multiple food service businesses and currently the host of the Business Chef Podcast.