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 email@example.com
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
"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.
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.
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.
Check out the June 2019 issue of Prepared Foods, featuring our cover story on sugar reduction and sweetener strategies, how developers are meeting new demands for active performance products, and much more.