Sentences with phrase «culinary trend of»

Increasing Your Sales With the New Matcha Madness Trend — Presenter Rona Tison, senior vice president, corporate relations, ITO EN (North America) INC., says Matcha is the new culinary trend of 2015.

«Burton's best - looking book to date... is both family - centric and on - trend... She hits the mark of the current culinary trend of moving away from processed substitutions for meat or dairy ingredients, and toward whole - foods meals that are minimally processed.

If the world can pay as much attention to all the food we don't eat as to the great culinary trends of the day, we will build a food future that can sustain generations to come.

We are confident this line, which leverages culinary trends of legumes, tapas and hummus, will be very well - received by a wide range of consumers.»

Aquafaba is one of the hottest culinary trends of the moment, being embraced wholeheartedly by the vegan community.

Not exact matches

Pocono ProFoods strives to be the independent food distributor of choice along the East Coast by staying on culinary trend...

The NRA Show 2014 will feature more than 2,000 suppliers and tens of thousands of buyers interested in networking, learning from world - class celebrity chefs and exploring new culinary trends.

«We're also looking for new products and flavors that the customers [want],» he says, noting that the company keeps track of trends with the help of Mintel Group Ltd. «Our marketing and culinary innovation team makes sure we know what's out there in the market and try to utilize [it], whether it's building a cluster from deconstructing a popular dessert or developing a chipotle almond for a salad.»

Pocono ProFoods focuses on what is important to its customers and stays ahead of the trends by attending culinary and industry events, and interacting with its clients.

Based on an analysis of point of sale data, retail product launches and menu penetration in foodservice, the charts represent Kerry's annual review of the flavor landscape, utilizing sales performance, consumer trends, foodservice influences and insights from its culinary experts, said Soumya Nair, Director of Market Insights for Kerry North America:

Once staples of ancient societies, heirloom grains have become the foundation of a food trend — and not just in the crunchy, hippie, healthy culinary circles.

From July 9 --- 13, 2017, more than 1,000 chefs and culinary professionals will convene in Orlando, Florida, for five days of hands - on workshops, live demonstrations and educational seminars on the latest industry trends at Cook.

Attendees can choose from a diverse array of culinary subjects, from business development to the latest culinary menu trends and techniques.

Bringing more than 30 years of culinary experience, Atkins assists customers and manufacturers with menu development, recipe support, nutritional analysis, food trends, staff training, food handling, equipment utilization and labor optimization.

When we're out spotting trends, we often look at the culinary area and the restaurant industry, and translate what we see into new flavor variants that can make a positive impact in a wide variety of packaged consumer goods.»

If you are, you're missing out on one of the coolest culinary trends to hit kitchen tables this decade: Bowls!

Prepared Foods talks flatbread trends with Chef Jake Brach, manager of culinary learning and development for Rich's Foodservice.

Attendee Maher Elias, owner of Gourmet Genie, came to the show specifically to see the new trends in culinary.

«As one of the first farm - to - table restaurants in Grand Rapids, six.one.six has been a market leader in culinary trends since opening in 2007,» said Todd Webb, executive chef, JW Marriott Grand Rapids.

The 2014 program schedule included: culinary demonstrations centered around adventurous flavors and new menu trends; presentations and panel discussions focused on sustainable agricultural practices, the role of wheat in our diet vs. seekers of gluten - free options, and water issues affecting food production; discussions on how American menus are often shaped by millennials, health and nutrition concerns, and global cuisines; a Friday field trip to the CIA Farm in St. Helena and through Marin and Sonoma Counties to visit Pozzi Ranch, Dutton Ranch (where Valley Ford Cheese Company joined), and Gourmet Mushrooms with tastings and presentations by the farmers as well as farm bureau and land trust experts; and the exciting and interactive Saturday Market Basket Exercise, where attendees were divided into six teams to develop menu concepts using sponsor products for the following categories:

Each year, the National Restaurant Association surveys nearly 1,300 professional chefs — members of the American Culinary Federation (ACF)-- to explore food and beverage trends at restaurants in the coming year.

Culinary trend and menu experts also point to Peru as a country to watch, following the growth of other South American cuisines.

Prepared Foods talks ingredient rice and grain trends with Chef Michael Holleman, director of culinary development at InHarvest, a Bemidji, Minn., supplier of rice, grains and legumes to retail, foodservice and in - store deli operators.

The National Restaurant Association's What's Hot 2016 Culinary Forecast listed small - plate menus and restaurant concepts as one of the top five new top trends in 2016.

There will be live culinary demonstrations, culinary master classes and workshops, tasting sessions and conferences, among other activities, with the aim of showing trends and providing inspiration and solutions to restaurateurs.

With any good trend (we're looking at you, neon), the cheese ball is in the middle of a resurgence into the culinary mainstream.

King & Prince's culinary staff and R&D tested numerous flavor combinations for these settings, all with a goal of flavors that were on - trend and that would drive repeat business.

Our recommendations are shaped by a combination of consumer research, inspiring flavor trends and culinary ideation sessions.

Recipe and Culinary Ideas — We provide operators and customers with application ideas and recipes to help take advantage of the most recent trends.

Each year, NRA surveys nearly 1,300 professional chef members of the American Culinary Federation (ACF), to learn which foods, cuisines, beverages and culinary themes will be hot restaurant menuCulinary Federation (ACF), to learn which foods, cuisines, beverages and culinary themes will be hot restaurant menuculinary themes will be hot restaurant menu trends.

According to the National Restaurant Association's end - of - year survey of 700 American Culinary Federation members, all - day breakfast is the 15th - largest trend in the culinarCulinary Federation members, all - day breakfast is the 15th - largest trend in the culinaryculinary arena.

Our network of global and regional innovation and development centers bring together traditional processing methods, simple ingredients and culinary experts to craft the perfect recipe that delivers on trends, taste and functionality.

Culinary, foodservice and ingredient trend information for the formulation of ethnic cuisines.

Three unique and distinctly opinionated hosts — culinary expert Gail Simmons; superstar chef Marcus Samuelsson; and comedian and food writer Max Silvestri — anchor a rollicking adventure into the world of cooking, food trends and food culture in America.

Here is a visual snapshot of the hottest culinary and cocktail trends, according to Kimpton's bar and restaurant teams.

About Culinary Visions Panel The Culinary Visions Panel is a research and trend forecasting firm that explores a wide range of culinary topics with food industry professionals and coCulinary Visions Panel The Culinary Visions Panel is a research and trend forecasting firm that explores a wide range of culinary topics with food industry professionals and coCulinary Visions Panel is a research and trend forecasting firm that explores a wide range of culinary topics with food industry professionals and coculinary topics with food industry professionals and consumers.

Understanding their perspectives give us a glimpse of trends to come,» said Sharon Olson, executive director of Culinary Visions Panel.

Attendees will learn the expansive world of this growing tea trend, and how to integrate Matcha into a business through culinary diplomacy.

Each special event and feature area has been developed to help you become more informed, more educated and more profitable... the Food Trends Experience which will excite your senses and keep your menu fresh and exciting; culinary demonstration on the Center Stage presents top chefs and artistry — live; our educational sessions bring knowledge to enhance your business savvy and boost profits; the Product Showcase gives you the first look at the latest innovations; Culinary Clash: Battle Los Angeles brings you the thrill of team competition; the Beer, Wine & Spirits Pavilion explores the latest alcoholic beverage trends and how to engineer your beverage menu to maximize profits; aculinary demonstration on the Center Stage presents top chefs and artistry — live; our educational sessions bring knowledge to enhance your business savvy and boost profits; the Product Showcase gives you the first look at the latest innovations; Culinary Clash: Battle Los Angeles brings you the thrill of team competition; the Beer, Wine & Spirits Pavilion explores the latest alcoholic beverage trends and how to engineer your beverage menu to maximize profits; aCulinary Clash: Battle Los Angeles brings you the thrill of team competition; the Beer, Wine & Spirits Pavilion explores the latest alcoholic beverage trends and how to engineer your beverage menu to maximize profits; and more!

«For over two decades we have brought together the entire culinary industry in the heart of New York City for three days of tasting new foods, meeting celebrity chefs, becoming educated by leaders in the field, and learning about hot trends, building a winning team, marketing & social media, operational excellence, and more.»

The National Restaurant Association's annual predictions of top culinary trends are out — and it looks like 2015 will be another great year for the fast - growing Good Food movement.

The National Restaurant Association's «What's Hot 2016 Culinary Forecast» listed small - plate menus and restaurant concepts as one of the top five trends in 2016.

The National Restaurant Association turned to more than 1,000 members of the American Culinary Federation to survey their thoughts on the latest trends in food preparation and restaurants in its second annual «What's Hot What's Not» survey.

Orange Brands Management's mission is to create impressive venues, deliver unpredictable, multi-sensory experiences, set trends in the hospitality industry, and place culinary excellence at the core of everything we do.

«Featuring food writing that remains unconcerned with the newest trends and latest noise within the culinary industry, The Gilded Fork focuses instead on the more epicurean aspects of the culinary experience.

American Culinary Federation's (ACF) online library of food trends and techniques are collected from The National Culinary Review, Sizzle and valued sponsors.

Our mission is to create impressive venues, deliver unpredictable, multi-sensory experiences, set trends in the hospitality industry, and place culinary excellence at the core of everything we do.

The company boasts unpredictable and impressive venues, spearheads visions that set trends in the industry, and places an attention to culinary excellence at the foundation of its success.

New York City, one of the world's best culinary destinations, is credited with many food trends including the 1990s «power breakfast» where the city's elite power brokers shared a hurried yet formal meal in a stodgy locale to seal the deal before 10 a.m..

The company boasts unpredictable, impressive venues, spearheads visions that set trends in the industry, and places an attention to culinary excellence at the foundation of its success.