Innovation in food service technology offers differentiation and cost leadership in strategic terms. The majority of food service businesses do not have research and development laboratories. At present, the innovations in equipment design and layout, packaging and service techniques are of a defensive or reactive nature. Examples of defensive innovation include faster and better preparation methods, improved temperature control, even heating, energy and labour savings, less waste, better sanitation, faster service and flexibility. In contrast, developments in offensive or pro-active innovation, which can radically change current practices, are rare. Novel food service processes can evolve as a result of adoption of technological breakthroughs in “high tech” fields of the economy. This justifies investments in offensive research and highlights the importance of technical competencies for a food service professional.
In the 90th chefs and restaurateurs are launching themselves into a brave, new world of culinary exploration as they embrace innovative technologies and cooking techniques shaped by an evolving awareness of food chemistry and nutritional requirements. Top food professionals participating in European Restaurant, Show they month discussed trends in menu development that encompassed such issues as ingredient traceability. Preparations that maximize an item's nutrient value and food safety.
Tradition is key for cuisine in general. But Innovation, explains, is what attracts new customers. The results are, well, interesting. The Innovation cousin examples how are evolving their offerings in order to lure new customers in a competitive food market. We like to taste new products; they attract us to the stalls. People come to eat because they it seems strange. Evolution is the key to survival in an increasingly competitive world, and others looking further afield for inspiration. Gastronomic tradition, maintains many food lovers attracted to natural products, there is also a profusion of suburban hypermarkets selling processed and packaged food. The public is now split in its attitude to good food. There are those who have lost their taste and those who still like to eat good food. The Innovation cousin is a rich and generously portioned meal that could easily be split in a dining companion.
Innovative menu at a rate that would make a corporate creativity consultant lose his lunch--or, perhaps, clamor to eat another one. The innovation cousin unexpected push the culinary envelope by combining flavors, textures, and temperatures in previously unimagined ways in general irreverence for the accepted parameters of food and fine dining that have suddenly propelled Cantu into the role of the restaurant world's. The point, is simple almost insanely, ambitious: chefs' wants to use they strange brew of self-taught rocket science and professional culinary training to change the way the world thinks about food--which has barely evolved, and everything else has advanced at warp speed.
Cooking is a loose term. Its understanding energy or the lack thereof, People are afraid because their mentality as a whole has been held back with food and pushed forward with everything else around them. Chefs' hopes to commercialize some of them inventions, with the ultimate aim of improving the lot of man. The main goal is not to wind up on aisle seven at Safeway. They don't want to be the guy doing the bottled hot sauce. We're changing the way humans perceive food. To change the world for the better--not to mention run a restaurant that is quickly becoming a temple for science-based gastronomy--is a hell of an ambitious goal for a self-proclaimed screw-up. They are chefs determined that the only way to learn how to be the best was to work with the best. They decided to take the traditional "stage," the free internship most would-be cooks do for a few weeks or months, and turn it into a way of life. Chefs' spent days off tinkering with own creations, imagining startlingly original ways of presenting and reconstituting food. What ideas had in common was the combination of the fresh and the familiar--the deconstruction of a comfortable, memory-evoking food and its resurrection in a totally different presentation. I think the key to success in this business is to find the right people and let them be creative.
Food has been around as long as humans. Restaurants date back to somewhere around the French revolution, when the sudden lack of royalty motivated chefs to convince ordinary folks to eat somewhere other than home. Cuisine was invented, and codified and Scoffer wrote it down. There were rules, and you were either good at it, or bad. Michelin could score it, because they knew where the points were won and lost. But from Chef Ferrán Adria the famous Spanish chef behind El Bulli, the restaurant outside
People mast to thinks different. To have the courage to embrace science in a profession that typically refuses the label art for craft, that times a process with gut and nose and measures with palms and fingers takes balls. To do so in
To make beauty and taste so elevated that even those who declare "it's not cooking" have to pause, as Anthony Bourdain did at the end of Decoding Ferran Adria, takes more than just creativity.
People mast Go look at the gallery of Ferran Adria dishes, and know you are only getting a part of the story. Remember if you never eat there, you will never know what all the fuss was about. In fact, due to the performance-nature of cooking, you may never know it. It can change with produce quality, the chef's boredom, or simply get replaced. More than any other art form, every meal is a precious moment shared between you and the chef, not to come again.
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