Confusing The Palate

I'm a big fan of shaking things up in the kitchen and especially like the whimsy that comes with making traditionally savory dishes sweet and traditionally sweet dishes savory. One of my first experiences with mixing the two up came one summer when I was traveling through Europe. I recall stopping into an olive oil shop in Lyon, France and being pleasantly surprised when given a sample of a shortbread cookie studded with olives. I've always loved the juxtaposition of sweet and salty together and the two played off of each other beautifully here.

Later on in the trip, I was in Spain, and fortunate enough to be dining at the restaurant El Bulli (this was years before the hype set in and getting a reservation became akin to winning the lottery.) I still recall that meal vividly, and one of my favorite dishes, which was served during the parade of desserts, was a paper thin sheet of white chocolate dotted with small black specks. I bit into it assuming the specks were dark chocolate, but my taste buds were totally shocked when I learned that what I was really eating was white chocolate with oil cured olives. Odd as it sounds, the combination was fantastic.

Chefs today are pretty bold and creative when it comes to combining, or swapping, salty and sweet ingredients and it’s not unusual to see menus featuring savory ice creams, such as tomato or parmesan, savory sorbets like basil or green pea and even savory cupcakes like scallion with smoked salmon and chive-cream cheese frosting or, believe it or not, pickle cupcakes!

While the pickle cupcakes might be pushing it a bit, overall, I love to see chefs expressing themselves so playfully and I plan to incorporate some of that playfulness into my repertoire as well.

Featured Culinary Schools

Refine School Matches
Hide filters

    See More


    See More



    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            4 Program(s) Found
            • Its first location, in Paris, officially opened its doors as a culinary school in 1895.
            • Teaches students by having them spend significant time in the kitchen practicing precision techniques.
            • Provide hands-on training from instructors who are certified, master chefs.
            • Offer flexible schedules and online programs.
            • Has 30 schools worldwide, spanning 5 continents, including 17 campuses in the U.S.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            1 Program(s) Found
            • Provides students the opportunity to train at home in their spare time to get their high school diploma, train for a new career, or enhance current skills.
            • Offers programs in psychology/social work, business management, medical billing, criminal justice, and more.
            • Member of the United States Distance Learning Association (USDLA), the Canadian Network for Innovation in Education (CNIE), and the International Council for Open and Distance Education (ICDE).
            • Features a fully flexible schedule with no classes to attend, leaving the study pace up to the student.
            Show more [+]
            • Online Courses