Just as ethnic communities differ, so do chapter locations. Three areas of focus have been identified to provide chapters with a framework for implementing the Global Culinary Initiative. These are:
- Education
- Training
- Cultural Exchange
Great Ideas for the Global Culinary Initiative (handout from 2012 GCI breakfast at annual conference)
GLOBAL CULINARY TRENDS
Links to articles for program ideas, research and general information. Please add to our collection by sending links to: Sandy Hu at sandy@sandyhufm.com.
Retail
http://www.freep.com/article/20121123/BUSINESS/121123064/dearborn-heights-asian-supermarket-biggest
http://specialtyfoodmagazine.epubxp.com/issue/68592
Restaurants
http://www.technomic.com/_files/products/2012_Ethnic_FB_CTR.pdf
Foodservice
http://www.foodprocessing.com/articles/2012/kraft-foodservice-trend-predictions.html
Specialty Foods
Ethnic Foods: Flying High
http://specialtyfoodmagazine.epubxp.com/issue/68592
Supermarkets
http://supermarketnews.com/meat/culture-shop-meat-matter?page=3
Global Economy: News and Research
http://www.nytimes.com/2012/11/24/arts/design/our-global-kitchen-at-american-museum-of-natural-history.html?emc=eta1
http://www.hartman-group.com/downloads/global-snacking-insights
http://www.foodprocessing.com/articles/2012/flavor-trends-for-new-year.html
Here are a number of PPT presentations on various chapter projects
Embracing Culinary Diversity, Chapter by Chapter
Cuisine, Culture and Community: Bringing It All Back Home
Global Adventures - Chicago
Creating Sazon: A Latin Culinary Experience
Chapter Projects
STL Chapter - Seder Dinner
Celebrating Food! Cooking, Careers and Communications. The Eight Saltue to Women in Gastronomy
- Complete Program PDF
- Registration Brochure |
