2012 Top Trends in Food & Wine From the Pros
At the 30th Anniversary of F&W Classic, we interviewed over 40 top chefs, sommeliers and food lovers. From celebrated chefs Bobby Flay to Marcus Samuelsson to Master Sommeliers Richard Betts, Andrea Robinson and John Terlato, we’ve left the weekend with full stomachs and full minds. Here is some food for thought from the Classic:
- Appearing on television is one of the best opportunities for a chef’s career to showcase their excellence. Look at Richard Blais, Spike Mendelsohn and Fabio Viviani, former Bravo “Top Chef” contestants, who served food at the Welcome Reception.
Bobby Flay with genConnect
Related: Richard Blais on How TV Has Changed Things for Chefs
- Chefs are huge supporters of shopping local. Bobby Flay hosted a 5K charity run with chefs and attendees to raise money for Wholesome Wave, a community based organization that improves the accessibility and affordability of healthy, locally grown fruits and vegetables.
- Buy sustainable fish. Whole Foods Market took a huge step forward in April 2012 as the first retailer to sell only sustainable fish. They no longer carry “red-rated” fish – species that suffer from overfishing or catching methods that harm other marine life or habitats – and hopes to reverse similar global trends. Whole Foods Market sponsored a Fishmonger FaceOff at the Food & Wine Classic in an effort to educate shoppers about responsibly caught seafood choices and cooking tips.
-Beer is on the rise. With Stella Artois and other beers pouring at the Classic, beer is gaining a classier reputation among the world of wine and spirits.
Related: Stella Artois on Making Friends With Beer
- Chefs support chefs: You see the comraderie and support among the chefs and winemakers everywhere you go. Even during the Classic Cook-Off, when two teams of chefs compete to make the best dish, the knives are out, only to prep.
Gail Simmons (left) with genConnect's Baruch Shemtov
-Dessert is fun: The Last-Bite Late-Night Dessert Party (hosted by Gail Simmons, featuring pastry chef Johnny Iuzzini), which organically evolved into a dance party, proved that desserts are always a reason to celebrate!
- No greater joy in life than giving back: Tim Love (who serves burgers in Neonatal Intensive Care Units) and Emeril Lagasse (raising funds for his beloved New Orleans) are among the many great chefs supporting nonprofits and charities through cooking.
genConnect was credentialed press at the 2012 Food & Wine Classic in Aspen, Colo., where we interviewed the top chefs, wine experts and culinary gurus from the event. For more of our video interviews and articles from the 30th Annual Food & Wine Classic, click here.
Category: Food & Wine, Lifestyle
