7 President’s Message
8 Front Burner
46 At The Bar
54 ACF Culinary Team USA
58 News Bites
61 2017 ACF Signature Series
66 Hot Products
ON THE COVER: Spiced pumpkin
beignets, pumpkin cremeux,
pepitas and toasted milk from Meg
Galus, pastry chef at Boka, Chicago.
“3D printing has advanced in leaps
and bounds, but
food printing is
the last frontier.”
Hod Lipson, 3D Printed Food in Your Future, p. 18
12 Quick-Serve Gets Healthy The fast-food segment had
been slow to respond to consumer demand for more
healthful fare. But no more.
18 3D Printed Food in Your Future Will you be fearful
or challenged, scared or inspired, a collaborator or a
22 Debating GMOs Will genetically modified organisms solve
worldwide hunger? Or will they harm people and the planet?
26 Cellar Masters It takes time, investment and dedication to
reach the top of the increasingly popular career of sommelier.
30 The Many Faces of Pizza Flatbread and toppings—how
much simpler could it get? And yet, the variations are endless.
34 Bar Food at Its Best Burgers win the day with
interpretations from creative chefs.
38 Snack Attack Crafty manufacturers redefine America’s
42 More Than a Nod to Tradition Pastry chefs channel
nostalgia for fun and profit.
50 Honey Beers Brewers use honey to pollinate seasonal
beers—and create a buzz.