Inspiring Collaboration with the Language of Scent and Flavor
Highlighting Origins: The Language of Scent and Flavor was a sensory experience carnival!
Our primary goal for the evening was to close the distance between “expert” and participant- to remove the perceived barriers between the professional taster or “nose” and the layperson through first-hand experience on a level playing field. We invited our frequent collaborators The NA Sommelier and Filigree & Shadow to help us tell a sensory story through fragrance, tea, beverage, and chocolate to demystify the tasting experience and turn participants into makers, blenders, and chocolatiers for the night.
The concept behind this event was an “a-ha!” moment, inspired by the possibility of removing barriers.
Jennifer and I were talking about the similarities between the flavor and scent models used to taste wine, to design fragrances, and to analyze fine chocolate profiles- overly reliant on esoteric vocabulary, coupled with a feeling that one needed to be “in,” (with all the associated high-pressure certifications and name-dropping resumes / professional relationships) before one could make an assessment or define a flavor profile.
But when we looked at them together, we realized that the models were all doing the exact same thing; these highly developed systems were assigning words to indescribable sensations, and putting rules to the uncontrollable landscape of personal and individual experience. Core to our mission as educators and connectors, we felt an immediate need to design an event to demystify the tasting experience instead of promoting the model of dividing and excluding.
It’s not revolutionary to have a ‘taste and make’ workshop.
It is revolutionary to build pride for your abilities and take authorship of your own preferences.
It is revolutionary to take back the language of experience to better understand yourself.
It is revolutionary to build community through shared experiences given generously by experts who know they are more for the sharing.
Over an evening of tastings and hands-on activities, participants and ‘experts’ alike dug into the details of tasting and smelling - the science, the methodology, the origins - in order to find a shared vocabulary and immerse ourselves in the sensory experience.
The “expert” tasting panel at work
How to taste with all of your senses:
Grounding us in updated tradition, Juanita (The NA Sommelier) and Joanna (AMOT) opened the night with a tasting meditation of a floral and elegant sparkling beverage by Copenhagen Sparkling Tea.
Interspersing tastings and teachings, Jennifer (AMOT) introduced our panel of makers, facilitating a discussion covering the tools, models, methods, and origins of fragrance, tea, beverage, and chocolate.
James (Filigree & Shadow) guided us through aromatic distillates of wine, coffee, and chocolate, sharing stories of fragrance lore and the ways that he and other makers like him are working to democratize the industry.
Jennifer & Juanita led us through the thought process required to craft a nuanced beverage, sharing each component of Jennifer’s hibiscus-flavored Blooming Bouquet Tea.
Joanna introduced the idea of Origin as core to the flavor of artisan chocolate, guiding a tasting of Cuna de Piedra’s Mexican-grown Hibiscus Dark Chocolate.
Armed with just enough words and a great connection, our lucky participants spent the rest of the evening in a round robin of hands-on experiences led by the panel experts:
When we connect with people who have followed their passions, and learn enough of their journey to see ourselves in their story, the transition from passive observer to active participant becomes easier.
This is the magic of the A Matter of Taste model- discovery by doing is more rewarding when we set the tone with a mindful orientation of respectful learning.
Fostering action- in this case, a commitment to continuing to approach taste, flavor, and fragrance for a place of curiosity- is core to any AMOT workshop. Our guests took home a bespoke inspiration kit with curated samples and recipes to continue exploring the languages of scent and flavor at home and in the world.
We were thrilled to hear from many participants that this evening surpassed their expectations- as it did for us as well!
Photos by Makenna Judi