Members of Les Dames d’Escoffier International gathered in Boston for their international conference. This is a diverse group of culinary professionals in the food, fine wine and hospitality industry. It was a week of tasting, exploring and debating the hot topics and latest trends. There are always lively discussions and rarely unanimity on any issue when this group convenes.
Hot Topics Among Culinary Thought Leaders:
- Old Fashioned is in vogue including heritage recipes, heirloom produce, ancient grains and vintage methods.
- Sustainability is the imperative for farmers and fishermen.
- Accessibility of high quality food as a basic human right.
- Storytelling about flavor memories and food experiences with life changing impact.
Culinary Stamps
Seemingly fun and frivolous, the conference opened with a city wide event in Boston to celebrate the introduction of a new series of postage stamps featuring gastronomic heroes including: Julia Child, Joyce Chen, James Beard, Edna Lewis and Felipe Rojas-Lombardi. The event sparked many conversations about culinary heroes and heroines and how food impacts culture.
Boston Tea Party
A tea tasting session enlightened everyone about culinary tea and tea cocktails. In early New England, punch was made with a base of tea and brandy with a balance of sour, sweet and spicy. Citrus was cherished by the wealthy for their tea punch while others enjoy more affordable vinegar as an ingredient. The tea sommelier from L’espalier restaurant in Boston shared stories about the long tradition of tea and how it has continued to evolve. Today, a green tea gimlet is the best selling cocktail at L’espalier.
Authors, Advocates and Renegades
Many of the best selling cookbook and culinary literature authors were on hand to discuss and sign their books. Among this group are some of the most vocal advocates for causes like child nutrition and food democracy. Noticeably absent from the conversation on school lunch were some of the most successful foodservice directors in the U.S. who are reshaping the way children think about food and a healthful lifestyle.
Traditions Re-Invented
On Halloween night the Dames of Boston treated everyone to a Harvest celebration and the traditional New England clam bake became a haute happening. The food, fine wine and hospitality proved that there was no fear on indulgence this Halloween.
As a modern day feast, there were accommodations made for vegetarian and gluten intolerant participants.
Taste Talk Tweet
Dames tweeted about tea sommeliers who curate historic and modern tea cocktails, not buying wine just because you like the label, and about millennials revitalizing food history.
Ancient and whole grains were also a source of inspiration – tweeters implored support for local grain farmers, who have often been left out of the farm to table movement, and also to soak whole grains before cooking, to achieve more appealing texture.
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Implications for Food Marketers
- Sustainability Drives Sales. Desire for local, seasonal food is always a first choice, but boredom sets in when consumers are deprived of their favorite foods that are not local or in season. Verifiable sustainability has become a sign of quality.
- Culinary Connections. Consumers crave connection and social media is enabling great transparency in the path of food from farm to table.
- Common Principles. Consumers want to buy food from restaurants that share their values about food, the people involved in creating their meal and the planet.
- Accessible Value. Consumers are interested in food experiences at all price points and in many different venues.