Archive for globalcuisine SmartBlogs

Global foods and flavors are captivating American palates and chefs’ imaginations, making a strong showing on menus and grocery store shelves. Eight in 10 consumers now eat least one ethnic cuisine a month and 66% of consumers eat a wider variety of ethnic cuisines now than five years ago, according to a 2015 survey from the National Restaurant Association.[…] Continue Reading »

Since 1983 chefs, winemakers and other foodservice professionals have gathered in Lyon, France for Sirha, the biennial international hospitality and foodservice conference that also encompasses two of the world’s most prestigious cooking competitions: the Bocuse d’Or and the Coupe du Monde de la Patisserie, or World Pastry Cup. While these events — often referred to as the culinary Olympic Games — have been drawing chefs to Sirha for decades, this year will mark the debut of an event at the conference.[…] Continue Reading »

On Friday, Japan experienced the worst earthquake in its history and a tsunami. The death toll is at least 1,800 and concerns over nuclear reactors continue.

The majority of the 3,300 McDonald’s locations in Japan are open, but a few hundred are closed because of damage or staffing issues, said Bridget Coffing of McDonald’s Global External Communications.[…] Continue Reading »

Aspen Hoffman’s culinary career path took an unexpected turn not long before her graduation from Johnson & Wales in 2009, when new classes on food science and product development led her to the realization that she could feed her passion for food without spending late nights and weekends toiling in a restaurant kitchen.

Today, Hoffman spends her days in the test kitchens of Carrollton, Texas-based Illes Seasonings and Flavors, as part of a team dedicated to discovering new flavor profiles and turning them into dry seasoning mixes, sauces and beverage flavorings for a roster of clients that includes large national restaurant chains and the food manufacturers and meat companies that supply them.[…] Continue Reading »

This post is by Restaurant SmartBrief contributor Janet Forgrieve.

A New York Post story this week highlighted the ways some Manhattan chefs are turning the ugly octopus into upscale entrees. As wacky as it sounds to many of us, octopus is a more sustainable seafood choice than many we might consider to be standard restaurant fare, and it’s one that appealed to chefs looking for an outrageous alternative to the more common calamari.[…] Continue Reading »