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HELLO, WORLD! the GCI NEWSLETTER Issue 3 HELLO, WORLD! THE GCI NEWSLETTER Issue 3 33 Hello, World! The GCI Newsletter PROGRAM PLANNING IDEAS FROM THE GLOBAL CULINARY INITIATIVE COMMITTEE MARCH 2015 March Global Influences in Foodservice 2015 Global Culinary Scene Flying Robot Waiters: Singapore trend by The Global Culinary Initiative Committee watchers are fascinated by flying robot waiters invading the restaurant airspace spices) are a top trend, according to What global trends are hot this year? Which in 2015. McCormick Flavor Forecast 2015. themes and topics would make sensational Big Flavors: Multicultural foods will Authentic Ethnic Goes Quick: Quick Global Culinary Initiative programs? The GCI service restaurants are increasingly provide flavor inspiration–Middle committee scoured the Web to find the most keeping the authenticity of dishes Eastern (sumac, ras el hanout and exciting global influences for 2015. intact, according to QSR. No need to harissa) and Korean (barbecues, kimchi modify flavors for the American public. Spices & Seasonings and condiments) are among the trends, Ethnic-Inspired Breakfasts: Breakfast Pucker Up: Whether it’s pickling or reports The Daily Telegraph (Sydney). items from around the world are one of fermenting, kimchi or sauerkraut, the Top 20 Food Trends forecasted by tamarind or chamoy, the mouth- Countries & Cuisines the National Restaurant Association. puckering taste of sour will be trendier Advanced Asian: The Sterling-Rice Halal: Some entrepreneurs are betting than umami, says Entrepreneur. Group forecasts deeper explorations of on halal restaurants (food certified halal, The Next Sriracha: Is it harissa, as Time global cuisines and cooking methods. an Islamic dietary standard, meaning magazine predicts? Or bang bang as Look for Advanced Asian–with moves to permissible) as one of its ten emerging Yahoo Food forecasts? Or will it be Northern (Issan) Thai cuisine, Japanese food trends, says Forbes. something else? No matter. Spicy-hot okonomiyaki pancakes and Japanese Regional Ethnic Restaurants: The sauces are here to stay. grilling. Telegraph (UK) says no longer will we be Top Ethnic Spices: Baharat, chile, Israeli-Inspired: Flavors of lemon, simply ordering Chinese or Indian, but dukkah, garam masala, gochujang, coriander, thyme and yogurt combine to regional cuisines: Shandong instead of horseradish, Szechuan spices, wasabi give the cuisine of Israel its moment in Chinese, Gujarati instead of Indian. and za’atar were named among the Big the sun, says CBC Canada. On trend: Pot Goes International: Instead of food whole, roasted cauliflower with Middle Flavour Markers, 2015, in the Savoury and wine pairings, sushi and pot pairings Eastern spices and herbs. Kitchen. Check out this infographic from are just one of the ways cannabis is Peruvian: None other than Alain The Food People (UK). being featured on Colorado menus. Ducasse says that Peru will be a leader Mix and Match: Authentic spice blends Global Sandwiches: Chefs worldwide in the global food scene, as reported by (shawarma spices, shichimi togarashi) are serving sandwiches that brim with as well as spices blended to create new LIHEL (Sweden). flavor, like the Peruvian sanguche; flavor profiles (sour salts and smoked Puerto Rican jibarito; or cemita, Puebla, (continued on page 2) Mexico’s signature sandwich. HELLO, WORLD! THE GCI NEWSLETTER | Issue 3 2 Program Ideas Countries & Cuisines (continued) Learn from the Niche to Mass: Cuisine Map 2015 Experts: Invite local from The Food People (UK) shows immigrant cooks, along rising niche appeal for with a translator, to do a Scandinavian, Peruvian, Japanese, cooking demonstration of Brazilian and Korean cuisines, their cuisine. This might among others, while Thai, Spanish lead to a bigger cultural and Indian have mass appeal. exchange program where Filipino: On our radar since last Dames and members of year, Filipino cuisine takes the that immigrant group world stage, reports the Inquirer meet and get to know one (Philippines). This fusion cuisine another over food. offers limitless regional dishes. Insect Track the Filipino food movement. Exploration: Purchase a Lithuanian and South African: selection of items that Keep them on your culinary radar, contain insect protein, such as snack bars, and advises BBC Good Food. With Back to Brodo: Valued in many hold a tasting. Invite an expert to talk Lithuania adopting the Euro, this cultures, bone broths are restorative Baltic country will be top-of-mind about countries that eat insects and and nutritious. They’re the new comfort in Europe. how the insects are prepared; discuss food, says Eater. Mashups: If one country’s cuisine is their nutritional contribution. Maple Water: Is it the new coconut good, is two, mixed together, Food Truck Crawl: Arrange a street water? Maple water from Canada is a food outing, visiting those food trucks better? Look for such mashups as refreshing beverage consisting of the that feature culinary mashups. Which Australian-Asian and Mexican- raw sap of sugar maple trees. ones worked and which ones didn’t? Taiwanese. One example: Chefs’ Challenge: Invite chefs to “ramenrrito,” a burrito stuffed with From the Land prepare dishes using fermented noodles in place of rice, reports Vegetables Get Respect: Renowned ingredients, such as kimchi. Ask them to Restaurant Hospitality. discuss the properties of the ingredients Israeli chef Yotam Ottolenghi they used and how they incorporated spearheaded the new wave of vegetable Ingredients the ingredients; taste the results. appreciation in his brilliant cookbooks Bug Bites: High in protein, edible Learn to Ferment: Hold a insects are all the rage, with recent including Plenty: Vibrant Vegetable demonstration on the preparation of launches in supermarkets in the Recipes from London's Ottolenghi, says fermented foods. Netherlands and Belgium, says CTV News (Canada). The harvest of What’s Hot: Host a panel on hot spices, FOODStuff South Africa. The tip: vegetables includes trendy kalettes, a with experts from different countries. well-prepared, they’re delicious! hybrid of kale, and Brussels sprouts. Hold a tasting of representative dishes. The Wall St. Daily predicts that Garden to Table: Veggie-flavored Restaurant Exploration: Pick an up- insect futures may be the next big yogurt, bitter greens, mango-flavored and-coming cuisine that is unfamiliar to thing for investors. water, pepper-infused honey, flavored your chapter, selecting from the New Ingredients: Moringa, fonio salts: HGTV identifies 15 trends—many countries featured in this newsletter or and palm sugar are 2015 globally inspired—that will shape what another country. Have a restaurant chef ingredients you probably haven’t you grow and cook this year. familiar with the cuisine prepare a heard of, says Foodable Web TV Land-Based Aquaculture: Vancouver tasting menu of the classic dishes and Network. Palm sugar capitalizes on Island's Namgis First Nation is raising discuss the ingredients, cooking the healthy halo of coconut farmed salmon in closed-containment, methods and characteristic flavors. products. above-ground tanks that don’t affect Vegetable Garden: Visit a farm or Old Grains, Enjoyed New: Ancient wild salmon. farmers’ market featuring ethnic grains, like amaranth, quinoa, spelt vegetables. Learn how to select, store and freekeh, will be trendy despite Authentic Education and cook these vegetables. the popularity of some low-grain The League of Kitchens is “an immersive diets, projects a survey of dietitians culinary adventure in New York City conducted by Pollock where immigrants teach intimate Communications and Today's cooking workshops in their homes.” Dietitian. Super grains like Ethiopian teff and South American kaniwa are culinary stars of 2015. GCI Committee Chia Seeds: The Aztec super food Sandy Hu (San Francisco, Chair), Roberta Duyff (St. Louis), Rachel Gaffney (Dallas) and adds texture, color and nutrients to Susan Slack (Charleston) beverages and dishes. .
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