SUBSCRIBE

Breaking News on Food & Beverage Development - EuropeUS edition | Asian edition

News > Market Trends

Read more breaking news

 

 
Dispatches from IFT 2014

Merging industries: Top chefs and the food companies can learn a lot from each other, says chef

By Nathan Gray+

07-Jul-2014
Last updated on 07-Jul-2014 at 13:35 GMT2014-07-07T13:35:46Z

"It's merging our ideas together, merging our techniques, for feeding people whatever the setting. That's the interesting part," says Alinat.

While there are some differences between high end catering and the large scale manufacturing of food, there is a lot of scope for both groups to learn from each other, says executive chef Gui Alinat.

Alinat was invited to present at the IFT show in New Orleans as part of the innovation programme at the event, where he demonstrated a number of techniques that he uses to feed high end clients on a daily basis. The twist being that almost all of the equipment and ingredients used were ones used by many large scale food producers.

Speaking to FoodNavigator, the executive chef explained that he has drawn a lot of inspiration from the large scale food manufacturing industry in the past few decades, and that he now sees the two areas of 'food production' moving closer together.

"The two industries kind of, like, merge together for the purpose of feeding people. The only difference with my company is that with my company we feed high-end diners in a setting that is made for a party and the lavish taste of food."

"But of course, I am very interested in the techniques, products and equipment that has been developed by the larger firms for the food business, because that has been a source of inspiration," said Alinat, who is executive chef and owner of Artisan Boutique Catering.

The executive chef said that a lot of high-end catering work with hydrocolloids has been inspired by recent developments in the wider food production industry.

"We are very interested in changing the texture of something, for example taking a sauce and turning it in to a foam. We are interested in taking liquids and to turn them in to a sphere using a process known as spherification."

However Alinat suggested that it is a two way street. Just as chefs have learned new techniques taken ideas from the industry, manufactures can, and should be, looking to top chefs for inspiration and help with new products, he said.

"It's important to remember that I'm not an R&D chef ... I'm not a food scientist. I'm just a chef cooking for people."

"I came here not having any kind of expectations, I just wanted to show the techniques that we use ... and what I've found is it's a very captive audience of food tech and food scientists who I could tell, in every one of these people, there was a little light going on - they were getting a little idea."

"For whatever their work is, whatever their company, it seems like they took away something."

"It's merging our ideas together, merging our techniques, for feeding people whatever the setting. That's the interesting part."

Protein trends: Saturation point or just the tip of the iceberg?

Protein trends: Saturation point or just the tip of the iceberg?

Does the huge demand for protein have the legs to last? And if so,...

Fibers from food waste offer clean label option

Fibers from food waste offer clean label option

Multifunctional fibers made from fruit and vegetable peals and pulps that would otherwise be...

Space... the final frontier for food science at Food Vision USA

Space... the final frontier for food science at Food Vision USA

To boldly go... where no food conference has gone before? Space food is on...

How is Californian drought affecting almond supply?

How is Californian drought affecting almond supply?

Stacey Humble

Vice president of global marketing, Almond Board of California

Lights, camera, action! Edible insects in focus at IFT 2015

Lights, camera, action! Edible insects in focus at IFT 2015

No self-respecting food conference would be complete these days without a session on edible...

Flavour tourism: On the trail of Europe's future trends

Flavour tourism: On the trail of Europe's future trends

What will the next flavour trends be, where does inspiration come from and how...

Key trends in food and nutrition: Naturalness, NPD and more co-branding?

Key trends in food and nutrition: Naturalness, NPD and more co-branding?

After a few years of negativity, the industry has a spring in its step...

How to succeed as a start-up in Europe (and not get swallowed by Big Food)

How to succeed as a start-up in Europe (and not get swallowed by Big Food)

Julian Mellentin

Director, New Nutrition Business

What does ‘responsible innovation’ really mean?

What does ‘responsible innovation’ really mean?

Many food firms talk about the need for ‘responsible innovation’, but what does this...

Shifting demands: Where will the growth in healthy foods come from?

Shifting demands: Where will the growth in healthy foods come from?

With an ever increasing consumer demand for healthier food products, many within the industry...

Lab meat, plant proteins and insects: Which alternative proteins will feed the world?

Lab meat, plant proteins and insects: Which alternative proteins will feed the world?

The quest for alternatives to animal-derived proteins has led to a huge amount of...

Food firms should prepare for pre-recession spending

Prepare for pre-recession spend – top economist

Food manufacturers should prepare for a positive three years ahead, as the changing economy...

Creepy proteins will be hot

New proteins are creeping on trend

Alternative proteins are a “hot area” of interest and products such as sandwich spreads...

Salt reduction not a priority for UK consumers: LoSalt survey

Salt reduction not a priority for UK consumers, finds LoSalt survey

Caroline Klinge

sales and marketing manager, LoSalt

‘Nice wine, no corkscrew?’ Mirabeau En Provence wins 8m+ YouTube views

‘Nice wine, no corkscrew?’ Mirabeau En Provence solution strikes YouTube gold with 8 million+ views

Mirabeau En Provence owner Stephen Cronk says the desire for a direct consumer connection...

DSM claims craft brewer interest in gluten-free beer enzyme

DSM claims craft brewer interest in gluten-free beer enzyme

DSM Food Specialities claims that, far from being cautious, craft brewers are embracing the...

Smoothie brand Froosh warns of ‘social washing’ within supply chain

Smoothie brand Froosh warns of ‘social washing’ on supply chain sustainability

Scandinavia’s top-selling smoothie manufacturer Froosh has called for ‘trade not aid’ in developing countries...

Saturated fat guidelines out, food guidelines in?

Get rid of nutrients and focus on foods in guidelines, says sat fat researcher

Benoit Lamarche

Saturated fat researcher, Laval University

Saturated fats may not cause heart disease: Researcher

Saturated fats may not cause heart disease: Researcher

Prof. Philippe Legrand

Director of the biochemistry laboratory, Agrocampus Ouest

Key Industry Events