Archive for CulinaryInstituteofAmerica SmartBlogs
Jonathan Zearfoss is a professor of the culinary arts and the lead curriculum developer for the new culinary science program at The Culinary Institute of America, the World’s Premier Culinary College.
What food trends do you see on the horizon for 2013, and what trend from 2012 are you ready to see die?
Well, first, let me say that I feel like the guy in the contact lens commercial, now that my long-term love affair with pork has become almost ubiquitous and commonplace.[…] Continue Reading »
The Worlds of Flavor International Conference & Festival kicks off Thursday. I reached out to Greg Drescher, vice president of strategic initiatives and industry leadership at The Culinary Institute of America, to find out what menu trends we can expect in 2012.
How do mega trends enter the culinary zeitgeist?
Mega trends in the culinary and foodservice arena, as opposed to annual trends and fads, are driven by long-term or major economic, social, cultural and other forces.[…] Continue Reading »
D.C. locals and Capitol Hill staffers queued up around the block on Wednesday night at Good Stuff Eatery, where “Top Chef” Season 5’s chef Spike Mendelsohn and his staff cooked up a storm at a watch party for this season’s premiere. Obviously, Spike’s famous burgers, fries and milkshakes were on the menu. Meanwhile, the inaugural episode began.[…] Continue Reading »
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