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Culinary Rediscovery The opportunity here is to focus on local/regional French cuisine as a source of inspiration

Culinary Rediscovery
Chicago’s Income Tax serves a Roasted Half Chicken with Smoking Herbs de Provence, in the French tradition.
PHOTO CREDIT: Nelson Fitch

by | January 8, 2019


While many turned their backs on French food in favor of other “cooler” international cuisines, I think that what we are experiencing is cyclical in nature but with a twist. It is acknowledging the importance of French cuisine while infusing local flavors.

It is sort of a reawakening to some o f the wonders of French food and culinary tradition. At the same time, I think it is a warm up for a stronger return to French cuisine in the coming years.

The opportunity here is to focus on local/regional French cuisine as a source of inspiration. We tend to think of French cuisine in a national sense, but really some of the greatest wonders are in the regional cuisines of France.

These cuisines are great fodder for creativity and a base for infusing American flavors and ingredients.

French Evolution – American ingenuity is turning French cuisine into modern opportunity, making it one of our top 10 flavor trends for 2019.

From the Jan/Feb 2019 Top 10 Trends issue of Flavor & the Menu magazine. Read the full issue online or check if you qualify for a free print subscription.

 

 

This story tagged under:
2019 January-February Top Ten Trends
2019 Top 10 Flavor Trends
French
Top 10 Trends


CHRIS KOETKE, CEC, CCE, HAAC, was the Executive Chef at Les Nomades in Chicago for five years and also worked at the famed Le Francais restaurant in Wheeling, Ill. He formerly served as the Executive Director of the Kendall College School of Culinary Arts in Chicago and VP of Culinary Arts for Laureate International Universities, where he was responsible for strategic leadership of culinary arts programs at 48 campuses in 12 countries. Chris is a well-known expert on culinary matters, especially given his global travels experimenting with ingredients and flavors worldwide and his knowledge of amino acids as flavor elements. In 2010, he was given the inaugural Chefs Collaborative Pathfinder Award for his work in making sustainability mainstream within both foodservice operations and education, and he serves as chair of the Feed the Planet Committee of Worldchefs. Chris has an MBA from Dominican University and a BA in French literature from Valparaiso University. He has hosted his own national TV cooking show on the Live Well Network, written for prominent newspapers and trade publications, and authored a well-known culinary textbook, “The Culinary Professional.” He is currently Corporate Executive Chef at Ajinomoto Health & Nutrition North America, Inc. [email protected]

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About The Author

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CHRIS KOETKE, CEC, CCE, HAAC, was the Executive Chef at Les Nomades in Chicago for five years and also worked at the famed Le Francais restaurant in Wheeling, Ill. He formerly served as the Executive Director of the Kendall College School of Culinary Arts in Chicago and VP of Culinary Arts for Laureate International Universities, where he was responsible for strategic leadership of culinary arts programs at 48 campuses in 12 countries. Chris is a well-known expert on culinary matters, especially given his global travels experimenting with ingredients and flavors worldwide and his knowledge of amino acids as flavor elements. In 2010, he was given the inaugural Chefs Collaborative Pathfinder Award for his work in making sustainability mainstream within both foodservice operations and education, and he serves as chair of the Feed the Planet Committee of Worldchefs. Chris has an MBA from Dominican University and a BA in French literature from Valparaiso University. He has hosted his own national TV cooking show on the Live Well Network, written for prominent newspapers and trade publications, and authored a well-known culinary textbook, “The Culinary Professional.” He is currently Corporate Executive Chef at Ajinomoto Health & Nutrition North America, Inc. [email protected]