This article talks about how organic food is still one of the hot topics in the food service industry. According to the American Culinary Foundation 73% of chefs predict that organic produce will be a hot restaurant trend in 2010. Organics is not something that is just going on in the United States this article talks particularly about Australia, a place that I never thought of as a Mecca for fine dining. According to Eco news “Organic culinary creations is now a common feature of the country’s most acclaimed and award-winning restaurant menus.” It’s been Australia’s most highly awarded chefs that have been leading this trend. They have sparked a growing interest in organic produce, and are now demanding them for their menus. Chefs and consumers alike have realized the superior quality and taste of organics over the conventionally grown produce. These organic produce items are following the trend of sustainability, and in a fine dining establishment, you must have the best and the most sustainable food. People all over the country are finding this produce to have both better quality and flavor. With an emphasis on eating healthy these days, chefs are finding that organic food, is truly the way to go. A lot of time taste is sacrificed to make a “healthy meal” chefs are finding that the produce they get from organic, sustainable farms, is a actually better all around, including both quality and taste which are the driving factors in deterring which items will be used in a recipe Chefs have also been working closely with these organic farms. One chef in Australia Justin North has even taken it upon his self to inspect each ingredient himself at one of the farms. “As a chef, I have a responsibility to choose ingredients carefully. By meeting with the farmers and understanding and supporting the farming practices they use, I can personally guarantee the quality and standard of the food I serve.” I found this article to be very interesting, people want sustainable food, and people want organic food. This trend is not going away, it’s only growing in popularity and the statistics are here to prove it. I also found it very interesting that especially in Australia chefs of the countries best restaurants are all on board and want to see these high quality organic items in their restaurants. Not just in America but all over the world these ideas and trends are catching on, in order to compete in the fine dining industry today, this is one trend that you’re goanna have to adapt too. -Dan
This article is very similar to mine, but as you said it shows how popular organic food is. This trend is a popular one and is one to stay. Chefs seem to love using organic food and it gives the guest better quality and flavor. The freshness of organic food can't be beat and you can taste the difference. I found it interesting when a chef in the article said how he can personally guarantee the freshness and quality of food he is serving due to meeting with farmers and understanding their practices. Being able to say that to a guest is important and makes them feel safer when eating and not worrying about what else could be in their food. It will be interesting to follow this trend and see how far it takes off with not only food, but with beverages as well.
Organic food and produce, it seems like no matter what this is what people want and who can blame them. Ive said plenty about the organic food movement and my concerns with the costs but what I can contribute is that the last place I worked at was very into the organic food movement. Persimmon Restaurant in Bristol, R.I is a small 33 seat place in the heart of Bristol where Chef/owner Champe Spidel has never been a fan of the big food proveyor, he loves his local produce, meats, and his farmers. Working there I dont remember seeing a Sysco truck ever or other companies like Sid Wainer or D'artagnan we had Steve a local farmer that always provided us with whatever was in season, fresh and perfect. These great ingredients cooked with a french technique focused on simplicity really show you how amazing organic food is and can be. To this day he still, works with his farmer and is still, making spectacular food, if you asked me it is the best food I've had in this state and Im not just saying that because I worked there.
I first became firmiliar with organic foods when I was 15 working at a local supermarket. I didn't understand why so many people were willing to pay more money. Then after coming to JWU, and working in a small local restaurant, I realized this trend is here to stay. People want organic food, and chefs are willing to spend the money to provide what the guest wants, and will pay for. The wuality truely is superior. Once again, the health issue is a key factor. If these products are said to be better for you, conumers will spend the extra money. -Meghan
This article talks about how organic food is still one of the hot topics in the food service industry. According to the American Culinary Foundation 73% of chefs predict that organic produce will be a hot restaurant trend in 2010. Organics is not something that is just going on in the United States this article talks particularly about Australia, a place that I never thought of as a Mecca for fine dining. According to Eco news “Organic culinary creations is now a common feature of the country’s most acclaimed and award-winning restaurant menus.”
ReplyDeleteIt’s been Australia’s most highly awarded chefs that have been leading this trend. They have sparked a growing interest in organic produce, and are now demanding them for their menus. Chefs and consumers alike have realized the superior quality and taste of organics over the conventionally grown produce. These organic produce items are following the trend of sustainability, and in a fine dining establishment, you must have the best and the most sustainable food. People all over the country are finding this produce to have both better quality and flavor.
With an emphasis on eating healthy these days, chefs are finding that organic food, is truly the way to go. A lot of time taste is sacrificed to make a “healthy meal” chefs are finding that the produce they get from organic, sustainable farms, is a actually better all around, including both quality and taste which are the driving factors in deterring which items will be used in a recipe
Chefs have also been working closely with these organic farms. One chef in Australia Justin North has even taken it upon his self to inspect each ingredient himself at one of the farms. “As a chef, I have a responsibility to choose ingredients carefully. By meeting with the farmers and understanding and supporting the farming practices they use, I can personally guarantee the quality and standard of the food I serve.”
I found this article to be very interesting, people want sustainable food, and people want organic food. This trend is not going away, it’s only growing in popularity and the statistics are here to prove it. I also found it very interesting that especially in Australia chefs of the countries best restaurants are all on board and want to see these high quality organic items in their restaurants. Not just in America but all over the world these ideas and trends are catching on, in order to compete in the fine dining industry today, this is one trend that you’re goanna have to adapt too.
-Dan
This article is very similar to mine, but as you said it shows how popular organic food is. This trend is a popular one and is one to stay. Chefs seem to love using organic food and it gives the guest better quality and flavor. The freshness of organic food can't be beat and you can taste the difference. I found it interesting when a chef in the article said how he can personally guarantee the freshness and quality of food he is serving due to meeting with farmers and understanding their practices. Being able to say that to a guest is important and makes them feel safer when eating and not worrying about what else could be in their food. It will be interesting to follow this trend and see how far it takes off with not only food, but with beverages as well.
ReplyDeleteOrganic food and produce, it seems like no matter what this is what people want and who can blame them. Ive said plenty about the organic food movement and my concerns with the costs but what I can contribute is that the last place I worked at was very into the organic food movement. Persimmon Restaurant in Bristol, R.I is a small 33 seat place in the heart of Bristol where Chef/owner Champe Spidel has never been a fan of the big food proveyor, he loves his local produce, meats, and his farmers. Working there I dont remember seeing a Sysco truck ever or other companies like Sid Wainer or D'artagnan we had Steve a local farmer that always provided us with whatever was in season, fresh and perfect. These great ingredients cooked with a french technique focused on simplicity really show you how amazing organic food is and can be. To this day he still, works with his farmer and is still, making spectacular food, if you asked me it is the best food I've had in this state and Im not just saying that because I worked there.
ReplyDeleteI first became firmiliar with organic foods when I was 15 working at a local supermarket. I didn't understand why so many people were willing to pay more money. Then after coming to JWU, and working in a small local restaurant, I realized this trend is here to stay. People want organic food, and chefs are willing to spend the money to provide what the guest wants, and will pay for. The wuality truely is superior. Once again, the health issue is a key factor. If these products are said to be better for you, conumers will spend the extra money. -Meghan
ReplyDelete