Why Restaurants Should be Using Ancient Grains and Spices
These ingredients help brands captivate consumers with bold flavor.
The global food trend shows no signs of slowing down in the restaurant industry. Today, chefs are finding that not only will consumers eat dishes and ingredients that were previously unknown to them, but that they also seek out these new food experiences.
“Global cuisine is no longer something you only get while traveling somewhere far off and exotic,” says James Bickmore-Hutt, culinary R&D manager and corporate chef for Dole Packaged Foods. “The consumer is changing, becoming more educated, and developing a broader palate for what is delicious and intriguing. Ancient grains and spices allow for a greater field of creativity and play on a menu, creating intrigue and engaging with the next generation of consumer."
Ancient grains and spices can help restaurants capitalize on the global food trend while introducing new ingredients to American diners, especially when paired with familiar fruits already well-known in the U.S.
Yet working with new ingredients can be challenging because chefs are not educated about how to prepare and use them. Additionally, servers must be educated in how to pronounce new ingredients and to explain flavor profiles and histories to customers, Bickmore-Hutt says. To help restaurants efficiently capture these ingredients, companies like Dole have come up with solutions that make this kind of culinary exploration simpler.
Here are Bickmore-Hutt’s suggestions for ways restaurants can easily create high-quality global cuisine.