Charlie Baggs is president of Charlie Baggs Culinary Innovations (CBI), Chicago. CBI offers a culinary center for flavor and product development; an innovation lab for technical analyses and reverse engineering studies; new venture support for retail or foodservice concept-to-commercialization; and business marketing support. Readers may contact the author at www.charliebaggsinc.com
They say you can’t have it both ways. Yet that’s exactly want consumers demand. They want clean label foods and drinks. They also want foods with culinary adventure and quality.
Chefs are taking an up-close look at flavorful, authentic meats, cheeses, vegetables and seasonings used in new Mediterranean-inspired restaurant dishes, such as frittatas and tapas, to entice consumers.
The growing appetite here at home for diverse sweet and savory experiences has encouraged chefs to incorporate once-rare ingredients into dessert creations.
