Food Management asked top chefs from colleges, hospitals, schools and B&I to take time for a culinary brainstorm as they steer the day-to-day operations of onsite foodservice. Our goal for the blue-sky thinking? To find out what’s really floating their boats in terms of culinary inspiration. What’s keeping the love affair with food alive?
Inspiration can come from many places, and chefs agree that in terms of “pie in the sky” thinking, it’s important to dedicate time to well, get inspired. Where fusion was once simply putting two unlikely foods together, it’s now more nuanced. Traces of history and nods to the past mingle in the pot with fiery new ingredients you’ve never heard of.
Many chefs’ priorities have shifted to sustainability and plant-based menus, and many are doing incredible things with smoked meats of the animal variety. Sometimes that’s the same chef. And plant-based or not, salty or sweet, whole hog or whole cauliflower, we’re seeing a movement to the comfort and true hospitality of real food made by real people (even in a world where pizza-making robots are a thing) …food made with love, you could say. After all, as George Bernard Shaw once said, “There is no love sincerer than the love of food.”
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