Special Report | April 2011 | By Lori Zanteson

2011 Chef’s Survey

Page 11

What’s Hot: What looks to be this year’s go-to ingredient?

“Quinoa—many chefs took a back seat last year to see where quinoa would end up, those chefs this year are realizing quinoa for its value as a great item.” Steve Hodge, Senior Executive Chef, ConAgra Mills

“Categorically, we believe whole grains will be critical to incorporate into menu items.”   Volker Frick, Executive Chef, Kettle Cuisine

“Gourmet condiments and sauces added to hot dogs, burgers and sandwiches for the more informed consumer who doesn’t just want the same or ordinary thing.” Nola Krieg, Director of R&D, CRC

“Pork and bacon!” Dave Danhi, President & Chef, The Grilled Cheese Truck

“Greek yogurt.” Jennifer Holwill, Director of Research & Development, Cinnabon

“HOT is hot. Anything with a little bit of heat seems to be the trend. Korean bbq is very popular and has that heat aspect.” Dan Barash, Executive Chef, Moe’s Southwest Grill



Please see the attached article

Okay I'm cnovinecd. Let's put it to action.

Okay I'm convinced. Let's put it to actoin.


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