At Culinary Institute by VejleErhverv we offer teaching in holistic sensory experience, where the traditional boundaries of food are changed. We work on stimulating and engaging with all 5 senses. In order to achieve the full taste experience, the following 5 basic flavors and 2 textures has to be present in a good dish: sweet, sour, bitter, umami, soft and crispy.
The full dining experience can be divided into different, individual experiences. Not only, do we focus on the plate itself, but also the immediate area, the entire universe you eat in, and the people you eat with. Through ‘gastronomical effects’, such as color, sound and light, we are able to bring all the senses to life and embrace it, as a whole.
The purpose of holistic sensory experience is to break down all the expectations, little by little. On one of our previous teams, we worked with neuro-gastronomy, where the participants were introduced to a burger, that was wrapped in McDonald’s paper, but actually turned out to be a delicious dessert.
Contact us, if you would like to learn more about holistic sensory experience and are interested in booking a course.