Dream Kitchens: ACF Chefs and designers talk about the optimal kitchen
WEARECHEFS.COM, September 8, 2022
When you spend all day and sometimes all night in a kitchen, it becomes an important place. Its the heart of the house and the full-time office for most chefs. But what makes a good kitchen into a great kitchen, or even a dream kitchen? Great flow, effective equipment, plus some toys and ergonomics go a long way in meeting chefs dreams. Chef Matthew Thompson, CEC, CCA, would love a kitchen with enough space particularly one with enough room for staff to eat at a common island. Its a really important part of the dining and culinary component being able to celebrate food. Read the article HERE
Recipe testing and culinary innovation, Aramark, Philadelphia, PA
Plant Based Culinary Innovation with HSUS, Aramark, Philadelphia, PA
In 2019 Chef Thompson led the Harvest Table Culinary Group and Changing Tastes to develop new and delicious ways to use plant-forward culinary approaches while keeping better meat on the menu and replacing conventionally produced beef with locally raised, grass-fed beef. The decision to take on this challenge for the food service industry grew out of the values of its culinary leaders, who are dedicated to turning fresh, local, and sustainably sourced ingredients into authentic food experiences. Harvest Table’s creative team of culinary experts is dedicated to food literacy and flavor discovery through a shared commitment to cultivating strong communities and connecting to local culture. Read the White Paper HERE
Menus of Change: More than Burgers: What's Coming Next in Plant-Based Food?
November 2020
Plant-based burgers are one of the hottest trends in foodservice. But burgers aren't the only way plant-based eating disrupt center-of-plate protein. This session will explore the research into what consumers actually want in plant-based foods and offer predictions of what’s next in plant-based and alternative protein trends for 2020 and 2021. We’ll also discuss why the alternative protein category has staying power, based on consumer demand and operational efficiencies. Attendees will learn marketing strategies for plant-based foods and find culinary inspiration for innovative menu items that can appeal to the new generation of eaters. And we’ll consider all of this within the wider context of the impact of COVID-19, and ask what effect the virus and its economic fall-out have had on these otherwise durable trends. Find more information at https://www.menusofchange.org/