An e-learning module focusing on the versatility, nutrition and palate-pleasing power of California table grapes.

Courtesy of CIAprochef.com

With its mild, Mediterranean-type climate, California is paradise for grapes. Everyone knows that the Golden State grows world-class wine grapes, but table grapes excel there, too. In fact, California produces almost all of the United States’ commercially grown table grapes.

Chefs know they can count on grapes to add refreshment to a cheese plate, color to a fruit plate or a wholesome crunch to a salad. But if you think of grapes only as a garnish, you’re missing a lot of the fruit’s culinary potential. In the hands of professional culinarians with an innovative bent, fresh grapes can go in directions you may never have imagined. Carbonate a grape? Why not?

The recent Farming for the Future Conference promoted new ideas and learning to the benefit of all.

By Jamie Moore

I recently organized the 2012 “Sustainability in the Food Service Industry” pre-conference sessions at the Pennsylvania Association for Sustainable Agriculture’s (PASA) 21^st-annual Farming for the Future Conference, which brought together more than 2,000 farmers, processors, consumers, students, environmentalists, business and community leaders and chefs.

These sessions, which placed both noncommercial and commercial foodservice professionals in the same room as farmers, are an important step in understanding each other’s needs and challenges. As a PASA board member, I created “Sustainability in the Food Service Industry” in 2011 to give local producers a forum to introduce their products to chefs primarily from Parkhurst Dining (a division of Eat’n Park Hospitality Group). From there, our chefs took what they learned to new levels.

Kraft Foodservice offers its top 12 trend predictions for 2012

The chefs at the Kraft Culinary Centre pulled from their industry experience, culinary savvy and uncanny intuition. The result? Twelve insightful predictions on what will shape foodservice in 2012.

1. Customization Reigns
Freeman Moser III, senior executive chef
Customization allows you to create a unique interaction with your diner. I saw Pine & Gilmore deliver a lecture years ago about mass customization, where they stressed the need in recognizing that customers are “markets of one.” That resonates deeply in today’s foodservice culture. Fast casuals are succeeding here: Panera Bread’s “You Pick 2™” is a great example of allowing diners to choose their experience.

Current and emerging trends as revealed at the 20^th-annual Catersource Conference & Tradeshow in Las Vegas last month.

Courtesy of Olson Communications

Catersource is the leading catering-specific tradeshow in the United States that features food, equipment, serving ware and professional services. Caterers can see creative concepts and new, money-saving resources as they network with foodservice experts and industry leaders.

The conference is also marked by exclusive events such as the culinary challenge tabletop competitions, catering-excellence achievements and the coveted CATIE (Catered Arts Through Innovative Excellence) awards.

Here are highlights of the 2012 conference and trade show, Feb. 26-29, at Caesars Palace in Las Vegas.

Restaurants show big growth in demand for soup and salad menu items, finds Technomic.

Away-from-home soup and salad purchases are on the rise, as consumers seek light, healthy and affordable fare. A variety of portion sizes featuring soup/salad options on different areas of the menu allows consumers to tailor their meals specifically to their needs. Whether it’s a cup or bowl, side or entrée, 61% of consumers now order soup at least occasionally during restaurant visits, up from 52% just two years ago. Salads have grown even more; nearly half of consumers now order salad all or most of the time, compared to 34% a year ago.