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.
After dining out and trying a new flavor, consumers want to experiment with new tastes at home. American palates have recently taken their dining cues from fiery, authentic flavors of Latin, Asian, African and Indian cuisines.
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
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
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.
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.
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.
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.
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.”