ON THE INSIDE
INSIDER continued from page 9
chefs, and they each added something
to my culinary background. Take the best
that each chef you work under has to
offer, and incorporate it into your cooking.
CONSUMERS ATTRACTED TO LESS-
MAINSTREAM ETHNIC FARE
According to Mintel’s Global New
Products Database (GNPD), lesser-known ethnic fare has enjoyed product
growth in recent years. In 2010, Mintel’s
GNPD tracked a 150% increase from
2009 in new food items that contained
“Caribbean” in the product description.
“Japanese” product launches increased
more than 230% from 2009 to 2010,
and “Thai” product launches saw a 68%
increase. Research also found that
26% of ethnic-food devotees say TV,
newspapers or magazines introduced
them to new ethnic cuisines, while 23%
attributed their interest to cookbooks,
28% to traveling and 25% to their
What gives you pleasure on the job?
The look on a guest’s face when he or
she sees the food arrive at the table.
That is why I am in the hospitality
business and a chef.
at the end of the day, what makes you go
Creating a list and checking off all the
projects as done. After all, since we
make every item from scratch in our
kitchen, those lists can be long.
SHARE OUR STRENGTH SEEKS SUPPORT
The National Culinary Review | April 2011
In February, Share Our
Strength announced that its
Great American Dine Out is
now “Share Our Strength’s
Dine Out for No Kid Hungry™,”
but the mission is the same:
to help end childhood
hunger in America by 2015 by raising funds to support Share Our Strength’s No Kid
Hungry campaign. Restaurants are registering for the 2011 program, which takes
place Sept. 18-24. In 2010, 4,153 restaurants participated and raised more than
$1.5 million. This year, the organization hopes to raise at least $3 million and get
5,000 restaurants involved. To learn more or to register your restaurant, visit www.
In March, Technomic released “Market
Intelligence Report: Ice Cream,” which
analyzes Americans’ frozen-dessert habits.
Mary Chapman, Technomic director, advises
operators to differentiate their items
from those offered by retailers, and make
offerings available in various sizes to attract
diners concerned with health or value,
or who are simply too full to eat a large
dessert. Frozen desserts account for 28.4%
of all desserts on the menus tracked by
Technomic in the first half of 2010.