The Culinary Insider - December 16, 2013 (Vol. XI, Issue 26)
What’s Hot in 2014 Culinary Forecast Predicts Top Menu Trends
The National Restaurant Association and ACF have partnered again for the annual What’s Hot in 2014 survey. The survey of more than 1,300 professional chefs, all ACF members, revealed that the top restaurant menus trends for 2014 focus on local sourcing, environmental sustainability and nutrition—children’s nutrition in particular. These trends have been gaining momentum for several years, indicating that these wider themes influence the national culinary scene.
Top 5 food trends for 2014:
- Locally sourced meats and seafood
- Locally grown produce
- Environmental sustainability
- Healthful kids’ meals
- Gluten-free cuisine
The What’s Hot in 2014 survey also found that the top five alcohol and cocktail trends will be micro-distilled/artisan spirits, locally produced beer/wine/spirits, on-site barrel-aged drinks, culinary cocktails (e.g. savory, fresh ingredients), and regional signature cocktails. Read more and watch the video.
Match Your Performance with High Oleic Soybean Oils
Meet the oil that matches your performance. High oleic soybean oils offer improved functionality and better-for-you benefits. Request a sample today!
New Logo and Vision Unveiled in January as ACF Celebrates 85 Years
Join ACF National President Thomas Macrina, CEC, CCA, HGT, AAC, Jan. 6 at 1 p.m. EST via a video message, as he unveils ACF’s new logo and vision. As ACF approaches its 85th anniversary in 2014, the new logo and vision underscore the organization’s commitment to growth and transformation, and to innovation in the culinary world. Join us.
Stainless with a Secret, it’s Disposable!
Reflections™ from WNA has the same shine and silver sparkle as stainless steel cutlery, with the convenience of a disposable. The popularity of the classic Reflections™ and ‘like’ products has created demand for more design options. Reflections™ Select™ carries the well-known and trusted brand of Reflections™ with a new contemporary silhouette. www.wna.biz
Share Your Career Journey on Twitter
Whether you received your chapter’s chef of the year award or got that promotion you wanted, celebrate your success with ACF and tweet us with your accomplishments using the hashtag #ACFChef. Join the conversation and help encourage others to go after their culinary career goals. Connect with ACF on Twitter with @ACFChefs or use hashtag #ACFChef.
Center for the Advancement of Foodservice Education (CAFE)
2014 Events for Educators
2nd-Annual Deans and Directors Retreat
February 21–23
Kendall College, Chicago
Topics include leading change within your organization, distinguishing fads from trends, determining the value of culinary education (and telling your story!), strategies to improve student retention, update on social-media integration, more. Registration includes opening reception, lunches, breaks, transportation to/from hotel and ACF continuing-education hours. Visit www.cafemeetingplace.com/cafe-events/managing-change for agenda, registration and lodging info.
** Limited to 50 attendees! **
ACF Chapter Sets Example for Others to Follow
Starting an ACF chapter or keeping one going in your community can be tough, but it’s rewarding work. So what does it take to develop a successful and engaged chapter? We recently spoke with Brian F. Lorge, CCTP, HAAC, executive director of ACF Michigan Chefs de Cuisine Association, about how the chapter keeps members excited and coming back for more. 
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Top Flavors and Food Trends for 2014 and Beyond
Since 2000, McCormick® has been on the forefront of identifying emerging culinary trends through its signature McCormick® Flavor Forecast®. The 2014 report developed annually by McCormick experts around the world—including culinary professionals, trend trackers and food technologists—highlights five top food trends and more than a dozen emerging flavors that will inspire creative and delicious menu innovations for years to come. View the forecast and explore the future of flavor with inspired recipes, photos and video.