Founder of Cheftalk.com
- Joined Oct 5, 2001
I would be interested to hear what some of you have to say about the amount of flavors in a dish? I have talked with some chefs who say that they don't like to work with more than 3 or 4 flavors with one dish. Still others feel very comfortable working with 10 or more flavors in a particular dish. What are your thoughts?