From new interactive F&B ideas to clever ways for introducing bold flavors to picky palettes, consider this your guide to more creative cuisine in 2019.
Flavored Nation, a new live experience that highlights the most iconic food from each of all 50 states, will be hosted at St. Louis' Dome at America's Center from Oct. 27-29. GateHouse Media, along with Richard Gore, will work together to produce this event for food-lovers across the nation. After conducting extensive research to identify each state's most iconic food, 12,000 attendees will be able to taste the 50 dishes all at one event.
May has been FOOD BOWL month in Los Angeles, a 31-day festival of curated events produced by the Los Angeles Times to celebrate the city’s dynamic and diverse culinary scene and bring awareness to food waste and hunger through programs with chefs and food-justice activists. The charity partners include No Kid Hungry, PATH & Food Forward.
Four chefs representing the United States and Canada from IACC-member properties recently competed in the IACC Americas Chapter Cook-Off at the Chase Center on the Riverfront in Wilmingon, Del. There was also a Junior Chef category in which IACC conference venue chefs under the age of 26 competed.
The chefs were given basic pantry items and a mystery basket of proteins with 30 minutes to prepare and present their dishes to judges from the local area.
A select group of talented pastry chefs will compete for Pastry Chef of the Year at Paris Gourmet’s U.S. Pastry Competition held during the International Restaurant & Foodservice show of New York. The event will be held on March 5 at the Jacob Javits Convention Center.
The competition’s theme this year is Modern Masters Come to Chocolate. The chefs have three hours to arrange their exhibit and are only allowed one assistant. The judges will all be board members of the Societe Culinaire Philanthropique, one of the world’s oldest chef associations.
Venues, caterers, restaurants and purveyors are helping get perfectly good food into the hands of those in need through We Don’t Waste.
These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to email@example.com.
Macy Pinkussohn was recently hired as the catering sales manager for the The Curtis Hotel in Denver.
1. What are you most looking forward to in your new role?
The National Restaurant Association asked hundreds of chefs to rate top food trends for 2015. The results will give meetings and events a zesty edge.