FOOD TRENDY

Making predictions about trends in food is never easy. Through careful observation, and some adventurous dining, one can gain insight on up and coming food trends. I had the chance to address what's at the top of American food trends in a keynote speech at the opening of the Florida Restaurant and Lodging Show in Orlando, FL. I was invited to speak at the Ferdinand Metz Food Service Forum by Chef Metz himself. Chef Metz was the driving force behind the Culinary Institute of America for 20 years (1980-2001). Ferdinand Metz has literally changed the face of culinary education within the United States. It was a true honor to join Chef Metz in the ribbon cutting ceremony and the forum. Both Chef Metz and I are in agreement that more nutritious food and ethnically inspired flavors will be playing starring roles in restaurant menus. A brief article about the talk can be found at: www.qsrmagazine.com/articles/news/story.phtml?id=5723&from=rss.

Although I was in and out of Orlando within one day, I got to visit with two of my old friends from when I was the Executive Chef at the Boca Raton resort and Club. Jean Spielman, an amazingly talented pastry chef, worked with me at Boca Raton. I had a wonderful time catching up with him and trading stories. I also caught up with Andrea Millner who worked at both the Boca Raton and the Green Brier with me. Her business is American Brownie Company Incorporated. It is the hottest thing in brownies on QVC. She describes it as a true chocolate sensory adventure. With names like Double Decker Chocolate Peanut Butter, 150 year old Grand Marnier, Double Dark Chocolate Triple Espresso, Blondie Gone Nuts and Ooeey Gooeey Turtle, one can't help but be envious. It's really great to see Andrea doing so well.