Flavor Trends, Strategies and Solutions for Menu Development



Richard Garcia
Senior VP of Food & Beverage, Divisional VP of Hotel Operations, Caribbean & Latin America
Remington Hospitality

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Chef Richard Garcia cites a combination of personal experiences and professional explorations—including travel to Peru—as the inspiration for this dish spotlighting Tyson® Breaded Chicken Tenders. “Causa is a traditional Peruvian dish made from mashed potatoes, and you can create a delicious variation using chicken tenders,” he says. “Elevating breaded chicken tenders in this dish showcases the creativity that can be found in SKU optimization, proving that versatile ingredients can go beyond their traditional use and flavor profiles.”

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This recipe feature is part of the Kitchen Collaborative recipe-development initiative formed by Summit F&B and Flavor & The Menu with support from a handful of sponsor brands and commodity boards. Sign up for our e-newsletter to receive Kitchen Collaborative content in your inbox.

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