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The new year brings predictions of what’s to
come in the food world, as reported in our
January issue. Since then, other organizations
have announced what they foresee as
headlines for 2011.
The FoodChannel.com says canning will
enjoy a comeback, layoffs will lead to more
men cooking at home, local will stay at the
forefront, social media and food applications
will continue to keep our attention, small
businesses will take the limelight, rooftop
gardens will grow and chefs will bring
change to the nation’s schools.
2011 FOOD PREDICTIONS ABOUND
influenced by the Habsburg dynasty in
Austria and Spain with John Kanadu,
CEC, CCE, chef-instructor at Le Cordon
Bleu College of Culinary Arts—Atlanta.
McCormick & Company Inc., released its
top10 flavor pairings, including fennel and
peri-peri sauce, pickling spice and rice
vinegar, roasted curry powder and wild
mushrooms and thyme and stone fruits.
DID YOU KNOW?
February is career and technical education month. Celebrate educators who are making a
difference, and take advantage of the Association for Career and Technical Education’s Educator
Resource Center at www.acteonline.org/erc.aspx for a lesson plan library, tutorials and more.
2010 HEALTHY EATING
Maybe you have diners who must
eat gluten-free, but still want the
most flavorful dishes. J. Stewart
Singleton, CFPM, CHM, a foodservice
consultant in Atlanta, will help you
gain an understanding of grains, fiber
and especially gluten in this session
sponsored by MenuMax. He will also
discuss how to properly prepare gluten-free foods safely, a vital part of catering
to your gluten-intolerant consumers.
And if you want to take your plating and
presentation techniques up a notch, learn
how from Gui Alinat, CEC, a culinary
instructor at The International Culinary
School at The Art Institute of Tampa.
He will demonstrate various plating
techniques in this session sponsored by
American Technical Publishers.
The National Restaurant Association
Educational Foundation (NRAEF) recently
launched a fundraising initiative for its
ProStart program with the goal of raising
$3 million in 2011. The organization is
well on its way with more than $1 million
secured from supporters that include
American Express Foundation, Brinker
International and The Coca-Cola Company,
Golden Corral, J. Willard and Alice S.
Marriott Foundation, McCormick For Chefs,
PepsiCo Foodservice Division, Popeyes®
Louisiana Kitchen, Sysco, and Yard House
and Firehouse Subs. For more information,
call NRAEF at (800) 765-2122 or visit
According to Technomic, half of consumers
want healthier menu items, but only about
a quarter of them actively consider nutrition
when dining out. In an effort to help
restaurants, manufacturers and suppliers
stay on top of consumer attitudes and
trends as they relate to healthy eating,
Technomic released its 2010 Healthy Eating
Consumer Trend Report in November 2010.
The report finds that only 19% of consumers
feel that food described as "healthy" on
the menu does not taste as good as other
options. Also, only 16% of consumers place
complete blame on the restaurant industry
for America’s obesity epidemic. For more
information, visit www.technomic.com.
Finally, relax and enjoy flights of beer
and cheese while exploring modern
uses of dairy in small plates. Mark
Molinaro, CEC, executive chef with New
England Culinary Institute, Montpelier,
Vt., will help you explore sponsor Cabot
Creamery Cooperative’s Greek-style
yogurt, butter and crème fraîche in
tastings paired with complementary
beer from Harpoon Brewery, Boston.
Visit acfchefs.org to find out when and
where these sessions and many others
will be held.
At the end of the day, this is what makes
our industry so rewarding: the opportunity
to educate ourselves while nurturing
valuable relationships. I hope to see many
of you in the coming months.