It would take quite a seminar to interest both food scientists and TV stars. Something special, indeed, would be required to attract America's top chefs, restaurateurs, and food marketing executives. In July, the American Culinary Federation held its annual national conference in Las Vegas. Chef Martin Yan, well-known for his expertise on Asian ingredients and cooking techniques, gave the first seminar. Celebrity Chef Paul Prudhomme was seen sitting a few rows from a product development scientist representing Con-Agra. Executives from Nestle, Unilever and other large food companies also were seen taking notes.
Perhaps the most telling trend of all was the greatly increased number of corporate development chefs attending this year's event. Those companies that did not send a chef, or do not yet have one on staff, might have been left out. However, the most important information and emerging trends are as follows.