Articles Tagged with ''culinary''

Woman Eating While Working From Home

Consumers Will Crave More Comfort and 'Control' with Food and Beverage Choices

Meeting the New Consumer: Making educated guesses related to how the current COVID-19 crisis will shift consumers' demands and needs
Maeve Webster
July 14, 2020
It's difficult to say exactly what the new consumer will look like before the lockdowns nationwide are totally lifted. Even so, we can make at least two assumptions related to how the current crisis will shift consumers' demands and needs in regard to foods and beverages.
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Building Flavor on Fluid Foundations

Taking Stock: Stocks, bases, and sauces provide rich opportunity to construct complex flavor
Dan Follese
May 28, 2020
Stock is defined as a cooking liquid that is flavored by simmering animal bones and/or meat, fish, in water or wine with vegetables typically comprised of onion, celery, and carrots (also known as mirepoix) and sometimes other vegetables (or vegetables alone) until a desired flavor is achieved. T
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Dish Seasoned with Berbere

Spice Blends Start to Star on Menus

Special Spices: American consumers are embracing the complex flavor profiles of international spice blends, while research chefs and food scientists are use them to develop innovative dishes
Maeve Webster
April 27, 2020
Spice and herb use is nothing new in foodservice. These are the fundamental building blocks of flavor and are key in the identity of world and regional cuisines.
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Food and Beverage Industry Trends

Five Significant Food Trends Taking Shape

Menu Matters report offers insight into how and why the current climate will affect trends for 2020/21
March 26, 2020
Political and economic unease, here and abroad, has been growing well before the onset of COVID-19.  What the spread of COVID-19 has caused, is an amplification and acceleration of the Tide that was already rolling in.  It's no less significant for its abruptness and shock value, but pandemics can have the effect of shaping and altering the trajectory of already identified trends. 
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Trends Shaping the Food Industry in 2020/2021

What to expect during the immediacy of COVID-19 crisis and what long-term effects could shape the future of the industry
Maeve Webster
March 23, 2020
As part of Culinary Tides’ ongoing work, we have been tracking the political and economic unease here and abroad, well before the onset of COVID-19.  What the spread of COVID-19 has caused, is an amplification and acceleration of the Tide that was already rolling in.
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Rich’s Offers Scholarships to The Culinary Institute of America

Funds will benefit students from Emerson School of Hospitality in Buffalo, N.Y.
March 12, 2020

The Dr. Shirley Brown – Rich Products scholarship will send three students from Emerson School of Hospitality (PS 302), a vocational high school focused on the culinary arts, to the CIA—the world’s premier culinary college—to pursue an associate degree in culinary or baking and pastry arts.


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Food Trends, Insights En Lieu of Expo West

SRG’s Culinary Team Eyes Evolution of Plant-Based Foods, Lifestyles
March 11, 2020
“Never have we seen a movement evolve so quickly from fringe food group interest to mass adoption like we are seeing in the evolution of plant-based foods and lifestyles,” says Kiley Stone, associate culinary director at SRG. “This includes a growing spectrum of foods and new sub-categories of products all under the plant-based umbrella.”
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