What can be done in bulk during slower times and saves money in the long run? Kaboom! Flavor bombs! Dive into making flavor bombs in the kitchen that are also freezer friendly (i.e., the catering chef's best friend). In this fast-paced course, chefs Bast and Tarrayo will demonstrate a variety of techniques and examples of how these bursts of flavor are used in their kitchens, months after they have been created.