Welcome Chef Gary Hild, CEC Food Trends for 2010.
-
Upload
clyde-simpson -
Category
Documents
-
view
218 -
download
3
Transcript of Welcome Chef Gary Hild, CEC Food Trends for 2010.
Welcome
Chef Gary Hild, CECFood Trends for 2010
Connect with your community of clients
through cooking
FATT
FlavorAppearanceTemperatureTexture
Food Trends
Comfort Foods with Health in Mind.
State of the Plate survey shows that Asian is in and Thai , Caribbean and Cuban cuisines are likely to show up on non commercial menus.
-Food Service Director Magazine
National Restaurant Association 2010 Hot Menu Trends
1. Locally Grown Produce2. Locally Sourced Meat and Produce3. Sustainability4. Bite-Size/Mini Desserts5. Locally Produced Wine and Beer6. Nutritionally balanced dishes especially for children and
vegetarians7. Smaller portions for a smaller price8. Farm and estate branded ingredients9. Gluten free and food allergy conscious10. Sustainable Seafood11. Superfruits ( acai, gogi berry, mangosteen, pursalane)12. Organic produce13. Culinary cocktails14. Micro-distilled/artisan liquor15. Nutrition/health16. Simplicity/ back to basics17. Regional ethnic cuisine18. Nontraditional fish (branzino, Arctic char, barramundi)19. Newly fabricated cuts of meat (Denver steak, pork flat iron,
petit tender)20. Fruit and vegetable children’s side portions
Nutritionally Balanced Plate(Call a Dietitian)
Balanced Vegetarian Entrée(How do I get enough protein?)
VS.
Nutritional HealthGetting your whole grains, not processed
Pearl Barley Pearl Grits Polenta Wheat Berries
Wild Rice Oatmeal Quinoa Buckwheat Groats
Millet Bulgur Farro Amaranth
National Restaurant Association 2010 Hot Menu Trends
1. Locally Grown Produce2. Locally Sourced Meat and Produce3. Sustainability4. Bite-Size/Mini Desserts5. Locally Produced Wine and Beer6. Nutritionally balanced dishes especially for children and vegetarians7. Smaller portions for a smaller price8. Farm and estate branded ingredients9. Gluten free and food allergy conscious10. Sustainable Seafood11. Superfruits ( acai, gogi berry, mangosteen, pursalane)12. Organic produce13. Culinary cocktails14. Micro-distilled/artisan liquor15. Nutrition/health16. Simplicity/ back to basics17. Regional ethnic cuisine18. Nontraditional fish (branzino, Arctic char, barramundi)19. Newly fabricated cuts of meat (Denver steak, pork flat iron, petit
tender)20. Fruit and vegetable children’s side portions
Barley Salad
Umami Description
The 5th Taste Glutamate - Most abundant Amino Acid
Described as Rich Mouth Filling Makes Other Foods Taste Better Example Salt Caramel
My Flavor Profile
Raisin Balsamic Vinegar________
Salt Red Chili Puree_________
Lime Almond Butter_________
Chocolate Coffee Beans_________
The Fifth Taste – Cooking with Umami by David and Anna Kasabian
• Broccoli/Cruciferous Vegetables: Antioxidants Beta-Carotene and Vitamin C resulting in less LDL oxidation; Folate which lowers homocysteine; Calcium for better bones and lower blood pressure; Indoles which cause apoptosis (suicide) of cancer cells
• Blueberries: More antioxidants than any other fruit or vegetable; improves memory
• Walnuts: Excellent source of Omega 3 fatty acids; lowers triglycerides and LDL levels and raises HDL; contains antioxidant Vitamin E; source of Folate and other B vitamins; Ellagic Acid which causes apoptosis (suicide) of cancer cells
• Green Leafy Vegetables: Source of Folate, Lutein, fiber, antioxidants and calcium
• Grapes/Red Wine/Grape Juice: Reduces platelet stickiness and Endothelin 1 (thereby protecting the arteries)
• Oats: Contains fiber which lowers cholesterol; decreases blood pressure; contains antioxidants: tocotrienols (like Vitamin E)
• Salmon/Flax Seed: Contain Omega 3 fatty acids which decrease platelet stickiness, triglycerides and LDL cholesterol; promotes anti-aging in the brain and skin. Note: Flax Seed is recommended for females only
• Tomato: Contains Lycopene (promotes prostate health) and antioxidants
• Tea/Cocoa: Contains antioxidants: Polyphenols and Catechins; L-theanine which boosts immune defenses 5 times
• Soy: Recommended amount to consume: 20 to 40 grams of soy protein per day; contains Isoflaovones/antioxidants, sterols, saponins and fiber; lower LDL cholesterol
• From Healthy Kitchens, Healthy Lives (April 2007)
10 Foods That Will Positively Impact Your Health
Dr. Pena’s Breakfast Shake
Ingredients:1 cup skim or low fat soy milk½ cup blueberries, fresh or
frozen½ cup raspberries or
strawberries1 banana¼ cup oatmeal, raw3 walnut halves1 tablespoon protein powder1 tablespoon flaxseed 1 teaspoon orange juice
concentrate Directions: Combine all of the
ingredients in a blender. Add water to achieve the
desired consistency.
MONTHLY
WEEKLY
DAILY
Meat
Sweets
Eggs
Poultry
Fish
Cheese & Yogurt Olive Oil
Beans, Legumes & Nuts
Bread, Pasta, Rice,Whole Grains and Potatoes
Fruits Vegetables
The Mediterranean Diet Pyramid