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Culinary Trends The Spice of Life…Ethnic Food Trends

Culinary Trends The Spice of Life…Ethnic Food Trends. Presentation by Chef Gerard Bertholon, Cuisine Solutions. The US Military, like the United States, is comprised of people coming from many different cultural backgrounds and ethnicities. Foods, flavors

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Culinary Trends The Spice of Life…Ethnic Food Trends

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  1. Culinary Trends The Spice of Life…Ethnic Food Trends Presentation by Chef Gerard Bertholon, Cuisine Solutions

  2. The US Military, like the United States, is comprised of people coming from many different cultural backgrounds and ethnicities. Foods, flavors and cooking techniques vary greatly around the world. According to Mintel marketing report ethnic food sales climbed to a record high of $2.2 billion in 2009. The forecast is for solid growth of 20% between 2010- 2014. “Young adults are also among the most adventurous when it comes to global cuisines. Some 91% of respondents aged 18-24 have cooked ethnic food in the past month.”* * Oct 15, 2009 Smart Brief

  3. What’s HOT in 2010 • “Regional Ethnic Cuisine” is a Top Menu Trend for 2010¹ • Latin American • Asian • North African² • Indian food • -Increase of 35% in the US since 2006, making it the • fastest growing category in the ethnic food market* *Cincinnati.com 01/05/10 published in National Club Association Smart Brief 1/13/2010

  4. The Spice of Life…..Ethnic Food Trends • Hot & Spicy, Ethnic, and Berry flavors are in Demand from Consumers Which Flavors Would You Like to See More Often in Restaurant Meals? % Chg. vs. YA No chg -3 pts. -1 pt. -2 pts. +1 pt -3 pts. -1 pt. +1 pt. +1 pt. +3 pts. Source: Nation’s Restaurant News, Dec. 7, 2009

  5. The Spice of Life…..Ethnic Food Trends • Hot & Spicy, Ethnic, and Berry flavors are in Demand from Consumers • Beef and Chicken are projected to grow through 2013 • Salsa was “discovered” in the US in the 1980’s and outsold ketchup by 1992* • - Salsa can be rich with pumpkin seeds and peanuts • Warmed salsa with cloves and canela (cinnamonlike native Mexican bark) • Raw salsa of tomatillos and tomatoes *NY Times March 17, 2010

  6. Culinary Institute of America Developed Recipes and Unique • Cooking Techniques³ • Brick-Pressed Cuban-Inspired Sandwiches • with sun-dried canola mayonnaise • Tunisian spiced chicken skewers with pomegranate • Dressing, dates, and apples • Sous-Vide • Enrobed items, growing trend in Europe Source: ¹National Restaurant Association, ²Chef Survey: What’s Hot in 2010” by National Restaurant Association and American Culinary Institute, ³http://www.prnewswire.com/news-releases/spice-up-cooking-in-2010-with-world-flavors-at-ciaprochefcomcanola-80342837.html

  7. Questions?

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