5 Steps to Creating a Culinary Culture

3/16/2018

Objectives

 List the benefits of incorporating a culinary 5 Steps to Creating a culture into the school nutrition community. Culinary Culture  List five steps to building a culinary culture.  Outline a plan to build a culinary culture in the Catharine Powers, MS, RDN, LD attendee’s school nutrition program. Wisconsin School Nutrition Association March 15, 2018

Healthy Kids Collaborative What is a culinary culture?

 Food-based and focused on food.

 Embraces the unique food contributions of a region.

 Preparing and serving foods in collaboration with your customers and based on taste, presentation and nutrition.

Moving from a compliance culture to a Why Incorporate a Culinary Culture? culinary culture

 Increase participation  Increase student satisfaction  Address new generations preferences  Increased staff confidence

Source: New York Times, April 4, 2007

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Who is Our Gen Z Customer Gen Z and Food

 Born 1997 or later  Driving ethnic food

 Digital natives - spurred a demand  Prefer ingredients they recognize for ingredient transparency

 Most culturally and ethnically diverse - nearly 50% of gen z are non-Caucasian

 85% use social media to learn about new products

Gen Z and Food Shifts with Cultural Foods

50 From •To Boomers 40 Gen X Cuisine •Foods 30 Gen Y 20 Gen Z Japanese •Ramen

0 Mexican •Tacos American Southern Korean Vietnamese Indian

Source: Colleen McClellan, Datassential, Gen Z and the Food Trends Driving Their Selection.

Interest in Specialty Grains Five Steps to Creating a Culinary Culture

Train Staff Familiar Enjoys Dislikes Brown rice 92% 58% 23% 78%+ of K12 menus Follow Trends offer Whole wheat pasta 91% 57% 22%

Facilitate Customization Grits, polenta 72% 31% 24% Cous cous 59% 27% 14% Less than 12% of K12 Collaborate Quinoa 62% 27% 16% menus offer Hominy 60% 20% 19% Share Successes Bulgur 43% 13% 14%

Source: Colleen McClellan, Datassential, Gen Z and the Food Trends Driving Their Selection.

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Step 1: Train Staff-Culinary Competencies Train Staff: Increased Value

Train Staff: Resources Train Staff: Resources The Institute of Child Nutrition Local Culinary Schools

 Culinary Techniques for Blackhawk Fox Valley Madison Area Healthy School Meals Technical Technical Technical College College College  Healthy Cuisine for Kids  Cooks for Kids Milwaukee Area Waukesha Technical County College Technical College

Resource: ACFchefs.org

Step 2: Follow Trends Trends in Foodservice

Restaurants Cafes Quick Service Quick Casual College & Universities

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Trend Reports Trend Reports Top 20 Food Trends Top Breakfast/Brunch  2. House-made condiments Trends  3. Street food-inspired dishes

 4. Ethnic-inspired breakfast items 1. Ethnic-inspired breakfast items

 10. Ethnic spices 2. Avocado toast

 12. House-made/artisan pickles 3. Traditional ethnic breakfast items

 16. Ethnic-inspired kids’ dishes 4. Overnight oats

 19. Ethnic condiments 5. Breakfast hash

 20. Ancient grains

Source: National Restaurant Association, www.restaurant.org/food-trends Source: National Restaurant Association, www.restaurant.org/food-trends

Trend Reports Trend Reports Global Flavors  Handheld Flavor Fusion 1. Authentic ethnic cuisine

2. Peruvian cuisine  Globetrot with Hot Pot 3. African flavors  Drink to Your Wellness 4. Filipino cuisine  Japanese Izakaya Eats 5. Ethnic fusion cuisine  A Bite of East Africa

Source: National Restaurant Association, www.restaurant.org/food-trends Source: McCormick, https://www.mccormick.com/flavor-forecast-2018

A Bite of East Africa A Bite of East Africa Berbere Spiced Roasted Vegetables Berbere  Cauliflower  Paprika  Carrots  Salt  Okra  Allspice  Cinnamon  Red onion  Coriander  Cherry tomatoes  Ginger  Oil  Onion powder  Red pepper  Berebere seasoning  Black pepper  Cardamom Source: McCormick, https://www.mccormick.com/flavor-forecast-2018 Source: McCormick, https://www.mccormick.com/flavor-forecast-2018

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Step 3: Facilitate Customization…Choices! Step 3: Facilitate Customization…Choices!

Bars Flavor stations Potato Pasta Taco Salad

Step 3: Facilitate Customization…Choices! Step 3: Facilitate Customization…Choices!

Sauce selections Topping bars Cheese Sandwiches Queso Yogurt parfait Marinara Tacos Spinach pesto

Step 4: Collaborate with Chefs Step 4: Collaborate with Chefs

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Step 4: Collaborate with Chefs Step 4: Collaborate with Chefs

Step 4: Collaborate with Students Step 4: Collaborate with Colleagues

Step 4: Collaborate with Farmers and Step 4: Collaborate with Local Food Other Producers Companies

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Step 5: Share Success with Stakeholders Step 5: Share Success with School Nutrition Community

Administration Pinterest Staff/Teachers WSNA newsletter Parents TIPS for School Students Meals (Facebook)

Action Plan

List 3 things you will do in the next 6 months to create a culinary culture in your school district.

Thank You [email protected] 1 2 3