Transcript Culinary Review

Culinary Review
What’s Hot
What’s Not
How Did We Get Here?
Maureen “Mo” Poorman
Teaching Degree - SFASU
 13 years with Brinker International
 7 years with Johnny Carino’s
 Papouli’s Greek Grill- Fast Casual, fusion
 Fish City Grill – focus on special board
 Taco Cabana
 YO Resort Hotel
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Where We Came From
1940’s
 Recovering from Depression
 WWII was starting
 Rationing of foods
 Convenience Foods
 Victory Gardens
 Recycling
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Crazy Cake
1 ½ c flour
1 T vinegar
1 c sugar
6 T veg. oil
3 T cocoa
1 t vanilla
1 t salt
1 c cold water
1 t soda
Mix dry column. Make 3 wells and add 1st
three wet & water. 25 min. @ 350°
1940 - 15,000 stores equipped
to sell frozen foods
Can When you Can
Culinary Opportunities
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CIA opens in Connecticut
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Cordon Bleu opens in New York
 1st
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microwave was invented
National School Lunch Act 1945
Cocktail Parties
Shrimp or Lobster Aspic
 Liquor, vegetable & juice cocktails (clam)
 Canapes, Caviar sandwiches, rolled
sandwiches w/ canned meats
 Rye bread – toast points or sandwiches
 Raw, chopped meat
 Spreads: giblet & egg, liverwurst, ham &
olive, sardine & egg, crabmeat
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1940’s Popular Brands
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M & M’s, Tootsie Rolls, Junior Mints,
Smarties, Cheerio’s, Spam, Pace picante
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Mixes: pie crust, cakes, icing, hot rolls
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Reddi Whip – 1st major food in aerosol cans
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Tupperware patent secured
A New Era
1950’s – Baby Boom
 GI’s returned, married & settled in suburbs
 BBQ’s showed off back yard
 No more rationing – “rich” foods
 Convenience Foods
 “Comfort” foods
 Butter, trans fat, lard
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1950’s Popular Foods
Belly filling pre-packaged meals
 Tuna Noodle casserole
 Frosted Meatloaf
 Frozen & creamed vegetables
 Canned soups = Mega casseroles!
 3 bean salad
 “TV Mix” – had to make your own
 Consommés
 Soufflés
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Ethnic Foods
Chow Mein & Egg Foo Yung
 Enchiladas
 Pizza
 BBQ Meats
 Polynesian Buffets
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More Baby Boomers
1960’s – even MORE convenience
 Clash of traditional & radical change
 Complicated “showy” foods
 Julia Childs & Jacqueline Kennedy
 Vegetarians more prevalent
 Howard Johnson’s from Maine to Florida
 Fast Foods
 Weight Watchers Inc. 1963
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1960’s Foods
Soufflés – beyond chocolate
 Fondue
 Salad Bars
 Steak Diane
 Beef Wellington
 Space Foods
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Wendy’s Opens 1969
• Fresh, not frozen
• Hot off the grill
Diet Products
Where are we NOW…
Food Network Launch 1993
 Competitions
 More Culinary Schools/Institutes
 Fusion Cooking
 More & more food publications
 More emphasis on food safety/guidelines
 Hybrids
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Food Safety Changes
1977 McD’s commercial shows cracked
egg in cartons. NOW – Easy Eggs
 KFC commercial shows employee breading
chicken with manager. NOW – Gloves
 Danger Zone implemented through the
National Restaurant Assoc. Educational
Foundation
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More Value!!!
Portion sizes have steadily increased
 China, silverware, glassware all
significantly increased
 Response to value for the money
 Food Industry lobbyists
 Obesity problem creates children with
shorter life spans than their parents
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2010 HOT Trends
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Locally grown produce
Locally sourced meats & seafood
Sustainability
Bite sized / Mini desserts
Locally produced beer & wine
Offer smaller portion for smaller price
Farm/estate branded ingredients
Food allergy conscious (gluten)
Sustainable seafood
2010 HOT Trends
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Super fruits: acai, gogi berry, mangosteen
Organic produce
Culinary Cocktails – savory, fresh ingredients
Micro-distilled/artisan liquor
Nutrition/health
Simplicity – back to basics
Regional ethnic cuisine
Non traditional fish: Artic char, barramundi
Newly fabricated cuts of meat: Denver steak
Fruit/vegetable children’s side items
Comes Back Around
Recession / Comfort foods
 Meatballs
 Party of the Year: Vegetarian Cuisine
 Desserts: Bread pudding, coconut cake,
Brown Betty
 Macaroni & Cheese
NYC
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Another Victory Garden?
Mo’s Herb Garden
Local Meat
Local Seafood
Eggs – back “In”
Possible Careers in Culinary
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Chef – restaurants / hotels – F&B Director
Corporate Chef – Research & Development
Purchasing Director
Hospitals / Cafeterias
Sales – national brands, direct
Upper Management – Director & above
Restaurant Openings
Technical Writer
Food Stylist
Resources
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Nation’s Restaurant News
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ACF
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Restaurant.org (National Restaurant Association)
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Foodtimeline.org
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The Food Chronology
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[email protected]