ACTIVE FOODSERVICE

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When it comes to eating, selecting and producing of food always remember the seasonality of food is reflected of time and place its grown.

When we talk about local what does it mean? Does it mean the food comes from a certain region, certain radius from where it’s been served or produced, or it’s in the general area of a country (e.g. Nordic).

What about taste? Ingredient taste is related to place, environment, soil and weather too.

Do you consider this in your selection of products?

All of these help you develop and experiment to produce products, menu items that will delight yourself and your consumers.

Today many of us are explorers of the edible planet whether it’s through media, television, internet, in person and/or food conferences/shows. We are learning and relearning new products types, taste, production, and presentation. We learn about fusion and layering of flavors. We learn about options we never ever had. We learn more cultures, ethnic cuisine, and flavors

Food becomes who you are and how you feel whether you are the producer or the consumer.

Food initiatives, ideas, people; make up that perfect storm for the foodservice industry. You continue moving forward and will calm down to a normal roar. There’s growth in everything if you seek it out. there is opportunity to learn, to grow, to be expanded upon. There is real and rich opportunity in every storm, perfect or otherwise.

Passionately,

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