EPISODE SIX | 5 Star Foods - mainstream eating | The Flavor Expedition
01/17/24 • 41 min
All stones are turned while we uncover the history of 5 star cuisine- mainstream dining, Kind of like a pig hunting for truffles or Nations battling over salt.
Welcome to The Flavor Expedition, your go-to source for all things related to the world of food and beverage. We are dedicated to exploring and uncovering the fascinating history behind some of the most iconic cuisines and restaurants around the globe. In this edition, we dive into the intriguing world of 5-star cuisine – a type of fine dining that has become synonymous with luxury and sophistication.
However in today's world we find some of these luxury ingredients have crossed over to QSR, like a country tune that has gone POP!
All stones are turned while we uncover the history of 5 star cuisine- mainstream dining, Kind of like a pig hunting for truffles or Nations battling over salt.
Welcome to The Flavor Expedition, your go-to source for all things related to the world of food and beverage. We are dedicated to exploring and uncovering the fascinating history behind some of the most iconic cuisines and restaurants around the globe. In this edition, we dive into the intriguing world of 5-star cuisine – a type of fine dining that has become synonymous with luxury and sophistication.
However in today's world we find some of these luxury ingredients have crossed over to QSR, like a country tune that has gone POP!
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EPISODE FIVE | the "trend reports"
Welcome to Episode Five! Today, we dive into the fascinating world of "trend reports" and provide our expert insights on which trends are truly groundbreaking and how chefs analyze this valuable data. Join us as we unravel the mystery and discover the next big culinary sensations!
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EPISODE 7 | Exploring the modern chef
We invited Chef Chris Tanner, executive director of the American Culinary Federation to offer some perspective about the role and function of a chef in today's kitchens and when do you call a Chef - Chef? Lot's of fun stories and insights to a 95 year old organization that is making some bold moves to stay relevant.
As the culinary world continues to evolve and change, the role of a chef has also undergone significant transformation. Gone are the days when a chef was simply seen as someone who cooked food in a restaurant kitchen. Today, chefs are highly skilled professionals who possess extensive knowledge and expertise in various aspects of food preparation, nutrition, and business management.
To shed more light on this topic, we had the pleasure of speaking with Chef Chris Tanner, executive director of the American Culinary Federation (ACF). With over 30 years of experience in the culinary industry, Chef Tanner is well-versed in all things related to cooking and leading a kitchen team.
One question that often arises is when do you call someone a chef? According to Chef Tanner...tune in to hear his answer.
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