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Home » Authors » J. Hugh McEvoy (Chef J)

J. Hugh McEvoy (Chef J)

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
Articles

ARTICLES

Gluten-free: Opportunities and Challenges -- August 2007

J. Hugh McEvoy (Chef J)
August 12, 2007
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The number of people looking for gluten-free food products is increasing, and those who suffer from celiac disease make up only part of that group.
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Cuban Cuisine: On Trend and Coming Fast! - April 2007

J. Hugh McEvoy (Chef J)
April 8, 2007
No Comments
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.
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Culinary Formulations: Worlds of Flavor: Culinary Science Takes Center Stage -- February 2007

J. Hugh McEvoy (Chef J)
February 2, 2007
No Comments
"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.

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The Evolution of Mexican Cuisine

J. Hugh McEvoy (Chef J)
October 1, 2006
No Comments
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.
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Chefs Spotlight Global Food Trends

J. Hugh McEvoy (Chef J)
November 1, 2005
No Comments
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.
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Customers Crave Flavor First

J. Hugh McEvoy (Chef J)
August 1, 2005
No Comments
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.
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Ingredient Challenges: The Chef's Edge: Rice and Pasta: Grains Flavored with Flair

J. Hugh McEvoy (Chef J)
June 1, 2005
No Comments
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.
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Ingredient Challenges: The Chef's Edge: Food Lab vs. Test Kitchen: Art or Science?

J. Hugh McEvoy (Chef J)
May 1, 2005
No Comments
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.
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Ingredient Challenges: The Chef's Edge
Tomorrow's Forecast: Chefs Pick Next Trends

J. Hugh McEvoy (Chef J)
February 1, 2005
No Comments
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.
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From Haute Cuisine to High Profits

J. Hugh McEvoy (Chef J)
November 1, 2004
No Comments
Chefs of the venerable American Culinary Federation create tomorrow's restaurant trends; they provide hints to future food manufacturing opportunities.
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Mintel research shows that nearly three in five consumers are choosing low-sugar products for their general health and more consumers are seeking natural alternatives. Where are white space opportunities involving sugar reduction? What new technologies present opportunities and challenges ahead? To address these questions, Prepared Foods brings food formulators this exclusive, one-hour thought leadership webinar.

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