"Salty" by Chef Mark Ladner- Pasta Puttanesca with Anchovy, Capers, Olives, and Spicy Tomato.
"Sour" by Chef Einat Admony- Sabich Tostada with Eggplant, Egg, and Amba Aioli.
"Sweet" by Chef Alex Raij- Txipiron "Encebollado"- Squid Ribbons a la Plantxa, Sweet Onion, and Pine Nuts.
"Umami" by Chefs Jeremiah Stone and Fabian von Hauske- Kelp Mousse with Elderflower and Pistachio.
"Sweet, Umami, and Salty" by Anne Saxelby- Salvatore Ricotta, Alpha Tolman, and Bayley Hazen Blue.
Culinary Studio Partner