Chef J, CEC, CRC, is a certified executive chef with the American Culinary Federation and a certified research chef with the Research Chefs Association. He has developed products for companies such as Marriott Corporation, Ritz Carlton, McDonald's and Au bon Pain, among others.He can be reached at chefj@chefj.info
The
media attention accompanying Cuba’s eventual change in
government will dovetail nicely with a red-hot interest in Hispanic foods.
Because of its unique political circumstances, Cuban fare has resisted “culinary
drift,” and its culinary traditions may be one of the most “pure” Caribbean
cuisines left.
"Spain and the World" served as the agenda for this year's Worlds of Flavor Conference, as chefs from around the globe examined the cutting-edge of culinary trends. However, Spanish/Hispanic cuisine was far from the only topic, as new and developing restaurant trends highlighted the event, with molecular cuisine garnering particular attention.
Over the past two decades, many factors have combined to change American consumers’ perceptions about Mexican food and to direct their tastes toward more authentic variations.
Chefs from all over the world gathered at the recent ACF national convention in Texas to learn about four major food trends. One chef defines and explains what he calls “ meta- trends”: authenticity, ethicality, food security, and exotica and indulgence.
The way into consumers' hearts is by making authentic, full-fat and delicious desserts. Whittling out fat, carbs and calories does not fool them one bit.
When the most recent fad diets hit, carbohydrates went into hiding. Consumers did not want them, and developers steered clear of them. With those diets now in the rearview mirror, carbohydrate-rich products resume their rightful place on American menus.
It is tempting to claim that either chefs or food developers are the dominating force behind a good-tasting, well-received prepared food. However, at a local meeting of the IFT, food professionals agreed that it takes both camps to make a product consumers find inviting.
Every day, seven days a week, 365 days a year, millions of customer focus groups are taking place the world over. Every night, America's top chefs are hard at work analyzing a huge amount of data: what was ordered, what was eaten and what was not eaten. Their observations set tomorrow's trends.
Chefs of the venerable American Culinary Federation create tomorrow's restaurant trends; they provide hints to future food manufacturing opportunities.
