Leisure & Hospitality International - Fall 2013 - 115

Changing Tastes
THE WORLD OF FLAVORS CONFERENCE WILL HELP CULINARY PROFESSIONALS ADJUST TO THE
EATING HABITS OF THE MILLENNIAL GENERATION. BY JAMIE MORGAN

F i r s t i t w a s g o u r m e t c a k e p o p s a n d c u p c a k e s . To d a y,
f a n c y m a c a r o o n s a n d d o n u t s . To m o r r o w, i t ’s t h e
“cronut” – a hybrid donut/croissant making its rise

The event, held in Napa Valley, Calif.,
from Nov. 14-16, will bring together 700
chefs, restaurant operators and culinary
professionals. This year’s conference will

i n N e w Yo r k a n d L . A . T h e o n l y c o n s t a n t t h i n g a b o u t

discuss emerging trends in millennial ap-

millennials and their food tastes is that they are al-

petites and culinary technology.
All of the conference’s general sessions

ways changing.

will be streamed on the Worlds of Flavor
Local and seasonal produce is nice, but cut-

sual, democratic environment that con-

website. An app, launching Nov. 1, will

ting-edge chefs today should know a thing

veys conviviality and authenticity,” the

allow participants to access information,

or two about foraging – it’s not just for

firm says. “To be clear, this relaxed atmos-

find conference recipes and tweet or post

country folk anymore. The world is becom-

phere does not extend to the kitchen,

on many social platforms. World of Flavors

ing a foodie nation and millennials are lead-

where ambition and creativity flourish and

will feature more than 60 world-class food

ing the way. This generation wants its palate

ingredients shine.”

authorities from 16 nations who will share

to be challenged, which introduces a new
culinary landscape for today’s chefs.
Those who can meet the need, however,

For millennials, the food is the entertain-

creative strategies through culinary

ment and they prefer it whole, sustainable

demonstration, seminars, kitchen work-

and made from premium ingredients that

shops and tastings. Speakers include

will reap the benefits. Even during tough

taste good. Bonus points if it looks as good

Thomas Keller of The French Laundry in

economic times, Trend Hunter says that 87

as it tastes.

New York and Per se in California, Blaine

percent of millennials don’t mind splurg-

According to the Culinary Institute of

Wetzel of The Willows Inn in Washington,

ing on a nice meal even if their money is

America (CIA), this generation “is the most

Enrique Olvera from Pujol in Mexico, and

tight. Other good news – they don’t need

educated and the most diverse generation in

Andre Chiang from Restaurant Andre in

much more than that. This generation

terms of attitudes and appetites; they grew

Singapore.

rarely bats an eye at showboaty decor,

up with expanded horizons and unob-

which save restaurateurs money on long-

structed potentials. They have moved far be-

sights for The Hartman Group, will also at-

term upkeep.

yond the old ‘day part’ menu framework of

tend. Lee will reveal additional data from a

Research firm The Hartman Group says

June Jo Lee, vice president of strategic in-

our industry to become a generation of 24/7

just-completed 2013 survey about the mil-

young adults are looking for a more home-

snackers and flavor seekers,” which is why

lennial generation’s culinary habits .

spun scene. They seek venues that are

CIA is focusing on catering to millennials at

“less sleek and stylized, reflecting a ca-

this year’s Worlds of Flavor conference.

For more information about this conference, visit www.worldsofflavor.com.

T he S a x ton Gro up P. 116
Fall 2013 L e i s u r e a n d H o s p i t a l i t y I n t e r n a t i o n a l | w w w. l h i m a g a z i n e . c o m

115


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Table of Contents for the Digital Edition of Leisure & Hospitality International - Fall 2013

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