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Trends and Cuisines Session IX
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  1. Trends and CuisinesSession IX

  2. Today’s Agenda Homework Due Sage Dining Experience Review Career Track ProjectsBook Panel 3 + 4Food Trends Kitchen Staples of the Grande Cuisines A World Tour Final Exam Overview

  3. Career Track Project Break into groups of 3-4 people and share the following: • What type of jobs did you find? • What type of places were these positions at? • Was it EXCITING? Or SCARY?

  4. Dinner Experience 2Sage Student Bistro In your groups, share with each other what you found to be the value of completing this assignment.

  5. Book Panels As a panel, come to the table at the front of the room.Bring with you: • Your Chair • Your Namecard • Your Written Responses • Your Book At the end of the panel discussion, please turn in your written responses and return yourself and your chair to their original position.

  6. Book Panel 3Soul of a Chef • What were your expectations about the material before you began reading? • Which lessons in the book were the most important? • Do these lessons raise other questions? • Are they identified and addressed by the author? • What strengths do you share with the primary characters of the book? • What information are you using to reach this conclusion? • Who do you think would benefit most from reading this book?

  7. Book Panel 4Under the Table • What were your expectations about the material before you began reading? • Which lessons in the book were the most important? • Do these lessons raise other questions? • Are they identified and addressed by the author? • What strengths do you share with the primary characters of the book? • What information are you using to reach this conclusion? • Who do you think would benefit most from reading this book?

  8. Why review trends? A researched description of the popularity of a given behavior over time. • Positives of each? • Drawbacks of each?

  9. Plotting a Trend

  10. Food Trends • Quick Fix • Drive-and Go • Inherently Healthy • Fancy • Farm-Friendly • Layering of Flavors • Grazing • Low, No, and Less • Doctoring Through Diet • Global Gangbusters Food Trends from “Food Technology Magazine”

  11. Better Trends – 2010 Predictions • Authenticity • Sustainability • Farm-to-Table Popularity • Quick Serve “Hand-outs” • Growing Social Media Connection • Meatless Entrée Offerings increase • Casual Chains move to Quick Service QSR Magazine - 2009

  12. Better Trends – 2011 Predictions • Mobile Tech • Social Media • Transparency • Crowdsourcing • Nothing Over-the-Top • Non-traditional locations • Raising prices QSR Magazine 2010

  13. Better Trends – 2012 “What’s Hot” • Locally sourced meats and seafood • Locally grown produce • Healthful kids’ meals • Hyper-local items • Sustainability as a culinary theme • Children’s nutrition as a culinary theme • Gluten-free/food allergy-conscious items • Locally produced wine and beer • Sustainable seafood • Whole grain items in kids’ meals NRA Survey of ACF Chefs - 2012

  14. What Makes a Cuisine? • Lets Brainstorm First…. • What do you think it takes? • Shared (Limited) Techniques • Shared (Limited) Larder • Shared Identity • Marketing

  15. The Grande Cuisines 2. French 1. Eastern Mediterranean (Turkish) 4. Mexican 3. Chinese The Three “Grande Cuisines” of the World – A Bit Simplified

  16. The Grande Cuisines What, then, is “American Cuisine”?

  17. Whip Around • What three things are you most excited about having discovered or discussed today? (write them down over the next minute or two) • Everyone, that means everyone, gets 5 seconds to share one of their items. No repeats • Here we go…

  18. Next Session’s Class HOMEWORK DUE:Stagiaire’s Notebook • Attendance is REQUIRED • Final Exam • Definitely the most funnestest exam college will ever throw at you. • What to study? • What do you think?