Future Chefs Want to Go Green and Global
A little heads up from the next generation of "Emerils" or "Giadas"?
The next generation of culinary professionals plans to go "green" and "global" according to a new survey from the International Culinary Schools at the Art Institutes. They surveyed their students across North America and found culinary students want to serve dishes that are more globally diverse and conduct business in a more environmentally sensitive manner.
And which ethnic cuisine reigns supreme with this group of culinary students? More than 40 percent of the student participants said they believe Spanish and South American cuisines have the most potential influence on future menus, while more than half said they are most interested in including Italian (68 percent) and French (53 percent) in their professional repertoire. I love all three types but I've got to say I'm with the 68% that answered Italian.
Where did the Asian cuisine go? Not too far, don't worry! Of the 80% of students who said they would consider specializing in a fusion cuisine, the top fusion choices were Japanese and French (17 percent) and Thai and Mexican (16 percent).
I'm a nutrition writer so when I hear that people want to cook "green", I immediately think they are going to cooking with more green vegetables...but in this case these students said environmental responsibility will play some role in their culinary careers and more than half said environmentalism is "very important." Three out of four are also interested in including locally supplied ingredients and more than half want to include organic foods (55 percent) in their ventures. Can't argue with that and it gives me hope for the next generation of Emerils and Giadas.
Speaking of celebrity chefs...According to the survey results, the culinary students admire their chef educators over celebrity chefs by a three-to-one margin.
Related Topics:
Technorati Tags: cooking, chefs, environment, organic food, international cuisine
The next generation of culinary professionals plans to go "green" and "global" according to a new survey from the International Culinary Schools at the Art Institutes. They surveyed their students across North America and found culinary students want to serve dishes that are more globally diverse and conduct business in a more environmentally sensitive manner.
And which ethnic cuisine reigns supreme with this group of culinary students? More than 40 percent of the student participants said they believe Spanish and South American cuisines have the most potential influence on future menus, while more than half said they are most interested in including Italian (68 percent) and French (53 percent) in their professional repertoire. I love all three types but I've got to say I'm with the 68% that answered Italian.
Where did the Asian cuisine go? Not too far, don't worry! Of the 80% of students who said they would consider specializing in a fusion cuisine, the top fusion choices were Japanese and French (17 percent) and Thai and Mexican (16 percent).
I'm a nutrition writer so when I hear that people want to cook "green", I immediately think they are going to cooking with more green vegetables...but in this case these students said environmental responsibility will play some role in their culinary careers and more than half said environmentalism is "very important." Three out of four are also interested in including locally supplied ingredients and more than half want to include organic foods (55 percent) in their ventures. Can't argue with that and it gives me hope for the next generation of Emerils and Giadas.
Speaking of celebrity chefs...According to the survey results, the culinary students admire their chef educators over celebrity chefs by a three-to-one margin.
Related Topics:
Technorati Tags: cooking, chefs, environment, organic food, international cuisine
2 Comments:
I practice chiropractic in downtown San Francisco and companies like Google wont even do business with you unless you are "Green".
These concepts are somewhat contrary. The best "green" thing these new chefs can do is buy locally, versus transporting food from around the globe to design new fusion dishes.
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