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Culinary Review. What’s Hot What’s Not How Did We Get Here?. Maureen “Mo” Poorman. Teaching Degree - SFASU 13 years with Brinker International 7 years with Johnny Carino’s Papouli’s Greek Grill- Fast Casual, fusion Fish City Grill – focus on special board Taco Cabana YO Resort Hotel.

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Culinary Review

What’s Hot

What’s Not

How Did We Get Here?


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Maureen “Mo” Poorman

  • Teaching Degree - SFASU

  • 13 years with Brinker International

  • 7 years with Johnny Carino’s

  • Papouli’s Greek Grill- Fast Casual, fusion

  • Fish City Grill – focus on special board

  • Taco Cabana

  • YO Resort Hotel


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Where We Came From

  • 1940’s

  • Recovering from Depression

  • WWII was starting

  • Rationing of foods

  • Convenience Foods

  • Victory Gardens

  • Recycling


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Crazy Cake

1 ½ c flour 1 T vinegar

1 c sugar 6 T veg. oil

3 T cocoa 1 t vanilla

1 t salt 1 c cold water

1 t soda

Mix dry column. Make 3 wells and add 1st three wet & water. 25 min. @ 350°


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1940 - 15,000 stores equipped to sell frozen foods



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Culinary Opportunities

  • CIA opens in Connecticut

  • Cordon Bleu opens in New York

  • 1st microwave was invented

  • National School Lunch Act 1945


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Cocktail Parties

  • Shrimp or Lobster Aspic

  • Liquor, vegetable & juice cocktails (clam)

  • Canapes, Caviar sandwiches, rolled sandwiches w/ canned meats

  • Rye bread – toast points or sandwiches

  • Raw, chopped meat

  • Spreads: giblet & egg, liverwurst, ham & olive, sardine & egg, crabmeat


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1940’s Popular Brands

  • M & M’s, Tootsie Rolls, Junior Mints, Smarties, Cheerio’s, Spam, Pace picante

  • Mixes: pie crust, cakes, icing, hot rolls

  • Reddi Whip – 1st major food in aerosol cans

  • Tupperware patent secured


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A New Era

  • 1950’s – Baby Boom

  • GI’s returned, married & settled in suburbs

  • BBQ’s showed off back yard

  • No more rationing – “rich” foods

  • Convenience Foods

  • “Comfort” foods

  • Butter, trans fat, lard


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1950’s Popular Foods

  • Belly filling pre-packaged meals

  • Tuna Noodle casserole

  • Frosted Meatloaf

  • Frozen & creamed vegetables

  • Canned soups = Mega casseroles!

  • 3 bean salad

  • “TV Mix” – had to make your own

  • Consommés

  • Soufflés


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Ethnic Foods

  • Chow Mein & Egg Foo Yung

  • Enchiladas

  • Pizza

  • BBQ Meats

  • Polynesian Buffets


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More Baby Boomers

  • 1960’s – even MORE convenience

  • Clash of traditional & radical change

  • Complicated “showy” foods

  • Julia Childs & Jacqueline Kennedy

  • Vegetarians more prevalent

  • Howard Johnson’s from Maine to Florida

  • Fast Foods

  • Weight Watchers Inc. 1963


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1960’s Foods

  • Soufflés – beyond chocolate

  • Fondue

  • Salad Bars

  • Steak Diane

  • Beef Wellington

  • Space Foods


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Wendy’s Opens 1969

  • Fresh, not frozen

  • Hot off the grill



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Where are we NOW…

  • Food Network Launch 1993

  • Competitions

  • More Culinary Schools/Institutes

  • Fusion Cooking

  • More & more food publications

  • More emphasis on food safety/guidelines

  • Hybrids


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Food Safety Changes

  • 1977 McD’s commercial shows cracked egg in cartons. NOW – Easy Eggs

  • KFC commercial shows employee breading chicken with manager. NOW – Gloves

  • Danger Zone implemented through the National Restaurant Assoc. Educational Foundation


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More Value!!!

  • Portion sizes have steadily increased

  • China, silverware, glassware all significantly increased

  • Response to value for the money

  • Food Industry lobbyists

  • Obesity problem creates children with shorter life spans than their parents


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2010 HOT Trends

  • Locally grown produce

  • Locally sourced meats & seafood

  • Sustainability

  • Bite sized / Mini desserts

  • Locally produced beer & wine

  • Offer smaller portion for smaller price

  • Farm/estate branded ingredients

  • Food allergy conscious (gluten)

  • Sustainable seafood


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2010 HOT Trends

  • Super fruits: acai, gogi berry, mangosteen

  • Organic produce

  • Culinary Cocktails – savory, fresh ingredients

  • Micro-distilled/artisan liquor

  • Nutrition/health

  • Simplicity – back to basics

  • Regional ethnic cuisine

  • Non traditional fish: Artic char, barramundi

  • Newly fabricated cuts of meat: Denver steak

  • Fruit/vegetable children’s side items


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Comes Back Around

  • Recession / Comfort foods

  • Meatballs

  • Party of the Year: Vegetarian Cuisine

  • Desserts: Bread pudding, coconut cake,

    Brown Betty

  • Macaroni & Cheese

    NYC







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Possible Careers in Culinary

  • Chef – restaurants / hotels – F&B Director

  • Corporate Chef – Research & Development

  • Purchasing Director

  • Hospitals / Cafeterias

  • Sales – national brands, direct

  • Upper Management – Director & above

  • Restaurant Openings

  • Technical Writer

  • Food Stylist


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Resources

  • Nation’s Restaurant News

  • ACF

  • Restaurant.org (National Restaurant Association)

  • Foodtimeline.org

  • The Food Chronology

  • [email protected]


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