Culinology - June 2018 - 11

NG

AUTHENTICITY
& INNOVATION

teaching culinary courses,
Mr. Von Bargen is involved in
product R&D through the CIA's
industry consulting division.
His book "Street Foods" was
published in 2015, and in 2017 he
and his wife Ming Qian Von Bargen
opened Ming's Noodle Bar in downtown San
Antonio.
"Primarily, I'm with the CIA, but for me Ming's
Noodle Bar is a cool playground for testing concepts," Mr.
Von Bargen said.
Ming was developing the Noodle Bar at about the same time her
husband was finishing his book, aiming to provide how-to information for chefs
interested in developing a street food concept.
While chefs may aspire to maintain the authenticity of different cuisines, Mr. Von Bargen recognizes all cuisines need space to evolve.
"If you push authenticity too much how could we accept tomatoes in Italian cuisine?" he
said. "There were no tomatoes in Italy or cashews in Chinese cuisine."
In San Antonio, Mr. Von Bargen is seeing an increase in the use of harissa, peri peri, fermented chili paste, chimichurri, plus other condiments that provide a way to boost the flavor of
grilled meats.
"Guests put it on the meat themselves when it's served as a tableside condiment in an
Argentinian restaurant, for example," he said. "Also, with the growing awareness of Latin cuisine, chimichurri is being used for a simple braise."

by Karen Weisberg
editor@sosland.com

The Cheesecake Factory embraces change
For more than three decades, Robert Okura, CEC, CCEC, CMRDP, has been attuned to
the flavor sensibilities among his myriad guests at The Cheesecake Factory. The Cheesecake
Factory, Calabasas Hills, Calif., operates approximately 200 restaurants in the US and a dozen
locations in the Middle East, China and Mexico. Recipes at the international locations are identical to those prepared and served in the US. Whenever a new concept is being developed, it's
trialed in the field at six beta-site Cheesecake Factory restaurants throughout the country.
"We used to be guided by comfort food," Mr. Okura said. "In my opinion, street foods are
really good examples of comfort foods to that region. It's what the local people grew up with
JUNE 2018 | Culinology |

11



Table of Contents for the Digital Edition of Culinology - June 2018

Culinology - June 2018
TABLE of contents
PRESIDENT’S letter - on the move
EMERGING trends - Rising restaurant trends
EMERGING trends - Beyond beef jerky
Flavor Trends - Balancing authenticity & innovation
INGREDIENT trends - Fermentation driving culinary experimentation
INGREDIENT trends - Branching out with olives
MEMBER profile - The real deal
INDUSTRY news - Innovation at every corner at RCA Conference
INDUSTRY news - Recognizing industry leaders
INDUSTRY news - RCA announces new officers
INDUSTRY news - Culinology Education Foundation scholarship recipients
INDUSTRY news - upcoming events
PETITS fours - ReGrained turning trash into treasure
PETITS fours - Companies placing bets on personalized nutrition
PETITS fours - New cheese snacks feature the crunch carb-avoiders crave
PETITS fours - Chobani stretching the yogurt category
NEWS bites
Ad Index
Culinology - June 2018 - Culinology - June 2018
Culinology - June 2018 - Culinology - June 2018
Culinology - June 2018 - 2
Culinology - June 2018 - TABLE of contents
Culinology - June 2018 - PRESIDENT’S letter - on the move
Culinology - June 2018 - 5
Culinology - June 2018 - EMERGING trends - Rising restaurant trends
Culinology - June 2018 - 7
Culinology - June 2018 - EMERGING trends - Beyond beef jerky
Culinology - June 2018 - 9
Culinology - June 2018 - 10
Culinology - June 2018 - Flavor Trends - Balancing authenticity & innovation
Culinology - June 2018 - 12
Culinology - June 2018 - 13
Culinology - June 2018 - 14
Culinology - June 2018 - 15
Culinology - June 2018 - 16
Culinology - June 2018 - 17
Culinology - June 2018 - INGREDIENT trends - Fermentation driving culinary experimentation
Culinology - June 2018 - 19
Culinology - June 2018 - 20
Culinology - June 2018 - 21
Culinology - June 2018 - 22
Culinology - June 2018 - 23
Culinology - June 2018 - 24
Culinology - June 2018 - 25
Culinology - June 2018 - INGREDIENT trends - Branching out with olives
Culinology - June 2018 - 27
Culinology - June 2018 - MEMBER profile - The real deal
Culinology - June 2018 - 29
Culinology - June 2018 - 30
Culinology - June 2018 - 31
Culinology - June 2018 - 32
Culinology - June 2018 - 33
Culinology - June 2018 - INDUSTRY news - Innovation at every corner at RCA Conference
Culinology - June 2018 - 35
Culinology - June 2018 - 36
Culinology - June 2018 - 37
Culinology - June 2018 - INDUSTRY news - Recognizing industry leaders
Culinology - June 2018 - 39
Culinology - June 2018 - INDUSTRY news - RCA announces new officers
Culinology - June 2018 - INDUSTRY news - Culinology Education Foundation scholarship recipients
Culinology - June 2018 - INDUSTRY news - upcoming events
Culinology - June 2018 - 43
Culinology - June 2018 - PETITS fours - ReGrained turning trash into treasure
Culinology - June 2018 - PETITS fours - Companies placing bets on personalized nutrition
Culinology - June 2018 - PETITS fours - Chobani stretching the yogurt category
Culinology - June 2018 - 47
Culinology - June 2018 - NEWS bites
Culinology - June 2018 - 49
Culinology - June 2018 - Ad Index
Culinology - June 2018 - 51
Culinology - June 2018 - 52
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http://www.nxtbook.com/sosland/rca/2018_09_01
http://www.nxtbook.com/sosland/rca/2018_06_01
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http://www.nxtbook.com/sosland/rca/2016_09_01
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http://www.nxtbook.com/sosland/rca/2014_09_01
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