8 The NaTioNal CuliNary review • oCTober 2015
froNT burNer industry news
a wiDer variety of ethnic cuisines
are increasingly becoming part of everyday
American diets, according to National
Restaurant Association (NRA) research.
The NRA’s Global Palates: Ethnic Cuisines
and Flavors in America study found that
Italian, Mexican and Chinese cuisines reign
supreme in terms of familiarity, trial and
frequency of eating. The study found that:
80% of consumers eat at least one ethnic
cuisine per month; a third tried a new
ethnic cuisine in the last year; and two-thirds eat a wider variety of ethnic cuisines
now than five years ago.
Restaurants are where most consumers try
new cuisines, as well as where frequent
eaters typically get ethnic food. Additional
highlights from the survey include:
•;American consumers place value on
authentic experiences and restaurants
specializing in individual cuisines, but
are nearly equally as open to ethnic
dishes on mainstream menus
•;17% of consumers eat seven or more
•;The cuisines most commonly eaten at
restaurants are sushi, Thai, Vietnamese,
Brazilian/Argentinian, Greek and
•;Chinese is the most common for takeout
and delivery, followed by Ethiopian,
Mexican and Italian.
For more information on the survey, visit:
egg hatches at the cia
willy roSSel, 1921-2015
the egg, a new student dining venue at The Culinary Institute of America (CIA), Hyde Park, New
York, designed by Adam Tihany, opened in June. The 28,000-square-foot facility offers a broad
range of healthful and cutting-edge food options to students, including more vegetables and fruits,
dishes where meat plays more of a supporting role, more whole-grain options, and menus that
promote health and sustainability. Dining stations—such as sushi, wood-fired pizzas and artisanal
sandwiches—use local, responsible and sustainable ingredients whenever possible. Snacks focus
on health, wellness and the diversity of cultures and cuisines, and a marketplace offers fresh, local
produce and other artisanal ingredients. The Egg is also a classroom for CIA education programs.
www.ciachef.edu/student-commons for an aerial fly-through of the facility.
Willy Rossel, AAC, HOF, 94, who was the American
Culinary Federation’s (ACF’s) oldest living national
president and a member of Texas Chefs Association, died
Sept. 14 in Edinburg, Texas. He took office in 1962, when
the federation was 33 years old and had 130 members. He
served two years as president and then became chairman
of the board. In 1964, he was ACF Culinary Team USA
captain at the Internationale Kochkunst Ausstellung (IKA)
in Frankfurt, Germany.
Rossel began his 60-plus years in foodservice in his native
Switzerland, where he went as a French-speaking 15-year-
old apprentice to work in a German bakery to learn both
the language and baking. He took his first job in the U.S.
in 1952, at the Waldorf-Astoria, New York, and went on
to work for Sheraton Hotels & Resorts, opening the first
Sheraton in Dallas and seven hotels in seven years for the
company. He served 16 years as chef for Braniff Airlines, and was a consultant to Alaska Airlines,
the Republic Bank of Dallas and L.J. Minor Corp.
Rossel is survived by Krista Margaret Flores, spouse, a brother, two daughters, grandchildren and
great-grandchildren. There will be a private service in Edinburg. A public service will be held in
Dallas at a later date.