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Trending Topics The rise of the artisan Trending Topics The rise of the artisan

Trending Topics The rise of the artisan - PowerPoint Presentation

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Trending Topics The rise of the artisan - PPT Presentation

Catherine Neville Publisher amp Editor Feast Magazine Les Dames dEscoffier 2012 Conference St Louis The pendulum has swung away from the artificial and toward the artisan Today we celebrate the craftsman ID: 685495

increased food reaction areas food increased areas reaction experiences homogenization trucks suburban rural boredom corporate concept mobility restaurants products sophistication expectation economy

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Slide1

Trending TopicsThe rise of the artisan

Catherine Neville

Publisher & Editor, Feast Magazine

Les Dames d’Escoffier, 2012 Conference, St. LouisSlide2

The pendulum has swung away from the artificial and toward the artisan.

Today we

celebrate the craftsman

– whether chef, bartender, farmer, brewer, wine maker, chocolatier, coffee roaster, baker, butcher … consumers are seeking products that are the

authentic refection of the maker’s passion

for whatever it is that they are creating. Slide3

The pendulum has swung away from the artificial and toward the artisan.

Today we celebrate the craftsman – whether chef, bartender, farmer, brewer, wine maker, chocolatier, coffee roaster, baker, butcher … consumers are seeking products that are the authentic refection of the maker’s passion for whatever it is that they are creating.

And creators are seeking ways to

explore

new ideas as well as old, to be

part of a culinary community

and

actively shape

the present and the future of American food. Slide4

Why?Reaction to increased homogenization

in suburban and rural areasSlide5

Why?Reaction to increased

homogenization

in suburban and rural areas

Boredom

with corporate concept experiences Slide6

Why?Reaction to increased

homogenization

in suburban and rural areas

Boredom

with corporate concept experiences

Increased sophistication and

expectation

Slide7

Why?Reaction to increased

homogenization

in suburban and rural areas

Boredom

with corporate concept experiences

Increased sophistication and

expectation

The

economy

Slide8

Why?Reaction to increased

homogenization

in suburban and rural areas

Boredom

with corporate concept experiences

Increased sophistication and

expectation

The

economy

Advances in

technology

Slide9

Why?Reaction to increased

homogenization

in suburban and rural areas

Boredom

with corporate concept experiences

Increased sophistication and

expectation

The

economy

Advances in

technology

The rise of

“individual media”

Slide10

Trends

What are the larger trends that are pushing the industry forward?Slide11

Focus on the food

Restaurants around the country are adopting [a] model of providing guests with extraordinary cuisine with eschewing the framework of fine dining.

Food Arts, Sept. 2012

Cary McDowell, Winslow’s HomeSlide12

Focus on the food

The

economy

has ushered in smaller restaurants that require less up-front investment. The

elevation of American cuisine

that began over a decade ago, with its focus on

chef-driven

experiences and

regional

cuisine made with thoughtfully sourced ingredients from individual

farmers

, hasn’t waned with our shrinking budgets. Chefs are delivering, but in more

creative – and smaller

– ways.

FarmhausSlide13

Focus on the food

New restaurants are more

casual

, more

creative

. The food

pushes boundaries

and expectations, but stuffy atmospheres and formal service no longer signal “fine dining.”

We’re not trying to “back the bus over tradition” we are trying to find classics and improve them – understand what made them classics in the first place.

Bon Appetit, Sept. 2012

Blood & Sand

Chicken galantine with white beets and Swiss chardSlide14

DIY

Why buy it when you can

make it yourself

?

Flip through industry magazines and you’ll still see ads for pre-made products designed to cut execution times in professional kitchens, but the current thinking is that what a restaurant serves should be

hand made, in house, as much as possible

.

Pastaria

Ricotta-stuffed tortellini with artichokesSlide15

DIY

Why buy it when you can

make it yourself

?

It’s more

fun

.

It

tastes better

.

It’s a reflection of the chef’s

personal style and perspective

.

RangeSlide16

Personalization

In-kitchen dining, direct access through

social media

, specialized menus, a

blurring of the lines

between back of the house and the front,

casual

style of service …

Customers want to feel that they have a

personal, direct connection

with the chef.

Home Wine KitchenSlide17

Innovation So let’s look at what’s inspiring innovation in the industry, pushing us toward the next trends.

FrostBiteSlide18

Mobility ~ Incubation ~ Collaboration

Technology

, Square in particular, creates mobility and is allowing entrepreneurs to sell their products without a investing in a traditional brick-and-mortar location.

Mobility allows businesses to

go to their customer

, sell in unconventional spaces and places and launch their business with lower financial risk, which then cycles back when the company matures.

When a small, non-traditional start-up gains enough audience, many then invest in the

traditional brick-and-mortar

storefront.

Within this

start-up culture

, collaboration is also inspiring innovation and creating stronger community.

These three drivers often cross over each other, allowing for free-flow creativity.Slide19

Mobility: Pop-ups

A one-day gumbo shop. A month-long fine-dining experience. A monthly “underground” dinner.

Whatever form they take, short-term restaurants allow for experimentation. This gives chefs a platform to test out new ideas and see what works and what doesn’t.

New concepts are aired out and new dishes developed.

Josh Galliano’s Gumbo Pop-UpSlide20

Mobility: Food trucks

Food trucks

are crisscrossing urban areas from the Atlantic to the Pacific. Mobile food is not new, but this breed of mobile kitchen is

pushing culinary boundaries

with innovative dishes and personal connections.

Via

social media

, these nimble restaurateurs build a clientele willing to

seek them out

in a new place each day.

Guerrilla Street FoodSlide21

Incubation: Trucks and market stands

Those trucks that tweet their daily specials? Once they reach critical mass, many are deciding to

invest in brick-and-mortar restaurants

.

Farmers’ markets are similar

incubators

. Producers can easily set up a weekend stand at a market, test the waters and then invest in a shop

once their audience is established

.

The Sweet DivineSlide22

Incubation: Trucks and market stands

KakaoSlide23

Incubation: Trucks and market stands

Kitchen KultureSlide24

Collaboration

The strong sense of community within the culinary world is leading to some very creative collaborations, particularly in the craft beer industry.

Two minds are better than one as they say, whether creating a

new product

or a

mutually beneficial partnership

.

Perennial + EntreSlide25

Collaboration

Kaldi’s + Urban Chestnut

4 Hands + Fifth WheelSlide26

No Boundaries

We eat in a time when consumers (as well as producers) have never been more sophisticated.

The democratization of great food has created a culture of innovation and craftsmanship.

Now that the doors to starting a culinary business are coming down, boundaries are a thing of the past.