Delivering the World on a Plate was the theme of this year’s Les Dames d’Escoffier International (LDEI) Conference in New York.  Members gathered to connect with each other and delve into the global culinary experience offered up at the conference and around the city.

The Future of Food 

This conference was a perfect time to revisit some of the trends identified in the ground breaking Les Dames d’Escoffier Trend Report that was released just before the pandemic and to consider the future of foodservice beyond the pandemic.

Immigrant Cuisines

Immigrant cuisines were predicted to have a growing impact on the food culture in pre-pandemic surveys, and this is a trend with continued momentum. Immigrant entrepreneurs in hospitality shared inspiring stories about building their businesses around the culture of food and heritage. In addition to these established operations, a tour of the Chelsea Market provided a glimpse into successful start up ventures finding favor in our modern food culture.

The focus on vegetables and grains is unmistakable in many of the emerging international favorites that include the eastern Mediterranean, North and West African countries. These falvorful dishes can be vegetarian or include small portions of meat.

Global Cuisine on Demand

One trend that was identified as losing steam in the 2020 study was the food truck. However, fueled by pandemic era consumers and the realities of the new normal, food trucks are experiencing a revitalization throughout the U.S..

Food halls have been completely reimagined as marketplaces that have become safe havens for consumers who want large dining spaces and the option of imaginative carry out meals. In the latest research from Culinary Visions® 82% of consumers surveyed said they enjoy learning about new foods while shopping around at markets.

Health and Sustainability Trends

As a new normal takes shape for consumers, their quest for a healthy and sustainable lifestyle is front and center. 83% of consumers said they were looking forward to getting back to healthier eating according to a recent Culinary Visions® report. 

Significant Discussions

Everyone Involved in Bringing Food to The Table Deserves Recognition – The time the pandemic afforded many people, built a deeper awareness of many of the less visible players in the supply chain.  

Breaking Bread Together Creates Community – Food communities take many forms from dining with friends and family at home to tasting the wide variety of offerings available in food halls and markets.

Creating a Resilient Work Force – Keynote speakers and special interest panels talked about the renewal of the spirit of hospitality industry workers who have ceaselessly been on the front line for American consumers throughout the pandemic. Industry leaders are developing new practices to better prepare their teams and their guests for the new foodservice experience.

Contact info@culinaryvisions.org or 312-280-4757 to learn more about translating today’s trends for your business.

©Culinary Visions® (culinaryvisions.org) 2022