{"id":37,"date":"2010-03-16T16:30:45","date_gmt":"2010-03-16T16:30:45","guid":{"rendered":"http:\/\/culinaryvisions.org\/trends-new\/?p=37"},"modified":"2019-02-03T16:02:08","modified_gmt":"2019-02-03T16:02:08","slug":"keeping-it-real","status":"publish","type":"post","link":"https:\/\/culinaryvisions.org\/trends\/keeping-it-real\/","title":{"rendered":"Keeping it Real"},"content":{"rendered":"<p style=\"text-align: center;\" align=\"center\"><a href=\"http:\/\/culinaryvisions.org\/trends-new\/wp-content\/uploads\/2012\/01\/redefining_home_cooking.jpg\"><img loading=\"lazy\" class=\"wp-image-38 aligncenter\" title=\"redefining_home_cooking\" src=\"http:\/\/culinaryvisions.org\/trends-new\/wp-content\/uploads\/2012\/01\/redefining_home_cooking.jpg\" alt=\"\" width=\"284\" height=\"380\" srcset=\"https:\/\/culinaryvisions.org\/trends\/wp-content\/uploads\/2012\/01\/redefining_home_cooking.jpg 451w, https:\/\/culinaryvisions.org\/trends\/wp-content\/uploads\/2012\/01\/redefining_home_cooking-224x300.jpg 224w\" sizes=\"(max-width: 284px) 100vw, 284px\" \/><\/a><\/p>\n<p align=\"center\"><strong><em>New research reveals consumer and chef insights on the New Simplicity in eating<\/em><\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>(CHICAGO, March 16) \u2013 Americans may not want their food plain, but they sure like it simple.<!--more--><\/p>\n<p>&nbsp;<\/p>\n<p>According to a recent consumer survey and an accompanying Culinary Visions\u2122 Panel discussion among culinary professionals conducted by Chicago-based food marketing firm Olson Communications, people in these challenging economic times seem to be yearning for simple, fresh and authentic meal experiences and are displaying an innovative frugality in their food choices.<\/p>\n<p>&nbsp;<\/p>\n<p>This \u201cNew Simplicity\u201d revealed by a recent consumer survey shows that people are turning\u00a0 inward \u2013 dining out less often \u2013 and going back to tradition. In fact, 90 percent of people polled said they are cooking at home at least once a week, with approximately half of those respondents reporting they cook at home every day.\u00a0 Moreover, nearly half (46%) of consumers said they cook from scratch at least once a week.<\/p>\n<p>&nbsp;<\/p>\n<p>Other findings from that consumer survey:<\/p>\n<ul>\n<li><strong>Who\u2019s cooking<\/strong>? \u00a0Of those who enjoy cooking at home, the majority in all age groups \u2013 65 percent \u2013 said they were the cook.\u00a0 Seventeen percent of respondents said that another family member or friend did the cooking, 12 percent indicated that the whole family pitched in to cook, while 4 percent reported that they had a restaurant meal brought in.\u00a0 In an ideal world \u2013 and in their notion of an ideal home kitchen \u2013 2 percent acknowledged they would love to have an in-house chef make their meals for them.<\/li>\n<li><strong>They get by with a little help: \u00a0<\/strong>While three-fourths or more of respondents said they cook from scratch or reheat leftovers for another meal at least once a week, prepared foods still play a key role in eating habits: \u00a057 percent indicated that they buy prepared deli food and 49 percent purchase meal kits at least once a month.<\/li>\n<li><strong>Flavor notes:<\/strong>\u00a0 Although people find the simple pleasures of eating home cooking appealing, it doesn\u2019t mean that they want their food to taste dull. Half of the respondents, for example, cited unique spices as important or very important in creating an ideal home dining experience.<\/li>\n<li><strong>Fresh ideas:<\/strong> \u00a0When asked what items are important in an \u201cideal\u201d home cooking experience, the majority of survey respondents cited fresh ingredients, followed by healthy ingredients, local fruits\/vegetables, prepared items from the deli, organic fruits and vegetable and chef-branded items.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Meanwhile, during a recent roundtable discussion among the Culinary Visions\u2122 Panel \u2013 a multidisciplinary group that includes acclaimed executive chefs, a culinary historian, pastry school owner, cooking school instructor and gourmet caterer \u2013 food professionals agreed that consumers appreciate good food with quality ingredients, prepared in an uncomplicated, authentic way whether at home or when they decide to go out to eat.<\/p>\n<p>&nbsp;<\/p>\n<p>Panelist Mary McMahon, culinary director of the Evanston, Ill.-based cooking class and demonstration business Now We\u2019re Cookin&#8217;, reported to the panel that her clientele has shifted in the past year, as people seek to balance budgets by balancing food preparation.\u00a0 \u201cFamily classes have become more popular. People want to learn how to cook and they don\u2019t have time. Our mission is to get families back to the table,\u201d McMahon said.<\/p>\n<p>&nbsp;<\/p>\n<p>Consumers also clamor for the good things in life when dining out. As panelist Jimmy Sneed, executive chef of the acclaimed SugarToad restaurant in Naperville, Ill. commented: \u201cI don\u2019t put anything on the menu I cannot explain to my mother.\u201d\u00a0 Added Chef Sebastien Canonne, master pastry chef instructor and owner of The French Pastry School in Chicago: \u201cLess of something better is often more satisfying and simpler ingredients don&#8217;t need flavor-masking ingredients.\u201d<\/p>\n<p>&nbsp;<\/p>\n<p>According to Sharon Olson, Executive Director, the findings from both the consumer survey and the Culinary Visions\u2122 Panel underscore the importance of culinary basics: high quality, simple ingredients, authentic and fresh preparation methods and time spent with family and friends around the table.\u00a0 \u201cOur research shows that home and hearth matter to consumers, in ways we haven\u2019t seen or talked about in a while,\u201d notes Olson. \u201cCertainly, things like convenience, a memorable dining experience and price remain influential, but for most people, it really does come down to good food and good times.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"<p>New research reveals consumer and chef insights on the New Simplicity in eating &nbsp; (CHICAGO, March 16) \u2013 Americans may not want their food plain, but they sure like it simple.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[33],"tags":[],"_links":{"self":[{"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/posts\/37"}],"collection":[{"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/comments?post=37"}],"version-history":[{"count":6,"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/posts\/37\/revisions"}],"predecessor-version":[{"id":897,"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/posts\/37\/revisions\/897"}],"wp:attachment":[{"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/media?parent=37"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/categories?post=37"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/tags?post=37"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}